General Manager Restaurant

4 Major Roles:

1.     LMA

2.     Adherence to Policies and Procedures

3.     Expense / Sales Targets Met

4.     Guest Experience

Capacity Requirements:

Mental Capacity: Skills, learned abilities, training, experience and knowledge.

·        Previous experience as a salaried manager.

·        Bachelor’s Degree or equivalent experience in hospitality and food & beverage.

·        Word, Excel, Outlook, R365 and Point-of-Sale System proficiency.

·        Must be certified in Food Safety.

·        Must comprehend the P&L budgeting process and accurately analyze data to determine the strengths and opportunities of restaurants.

·        Ability to oversee payroll accuracy and process in a timely manner.

·        Ability to maintain high standards for restaurant cleanliness, sanitation and food & beverage quality.

·        Ability to write and deliver accurate and specific behavioral feedback to directs through same page meetings, quarterly conversations and annual reviews.

·        Ability to interview, hire competent team members, oversee training and develop Certified Trainers in their areas of influence.

·        Works with the Operations Specialist to deliver cascading messages.

·        Seeks out and responds positively to guest feedback, always searching for ways to provide better quality food, beverage and service.

·        Has a belief in the company’s VTO and a desire to achieve it.

·        Ability to conduct weekly Level 10 meetings

·        Performs and curates the criteria listed on the daily, weekly and monthly checklists.

·        Accomplishes assigned rocks by using the Getting What You Want tool.

Emotional Capacity: How you relate to others

·        Working independently while contributing to the culture of accountability.

·        Provide exceptional service and response time to both internal and external guests.

·        Demonstrate consistency through words and actions – Seeks out, accepts and integrates constructive feedback and maintains control during difficult situations.

·        Be open and honest in your communication, while adapting your approach to resonate effectively with diverse audiences.

·        Be adaptable, flexible and ready to pivot.

     Physical Capacity: Stamina, physical demands, energy and tenacity.

·        Ability to work 14-18 hour shifts, up to 6 days per week.

·        Ability to lift up to 50 pounds.

·        Ability to work in a standing position for extended periods of time.

·        Ability to reach, bend and stoop frequently.

·        Ability to fill in where needed to assist all team members to ensure guest service standards and efficient operations.

·        Attend P&L review meetings each quarter with the Operations Specialist to execute financial plans and maintain compliance to financial objectives.

·        Attend all EOS events as scheduled.

     Time Capacity: Available time self-discipline to use time effectively.

·        Ability to complete rocks and other to-dos in a timely manner.

·        Maximize efficiency to complete workload in a timely fashion.

·        Open availability to work nights and weekends.

·        Minimum 5 days, 55 hours per week.