General Manager

Ensures that guests are fully enjoying their visit to the restaurant. The manager directs and motivates the service staff to ensure that guests are having a great time.  Some examples include:

• Establishes restaurant business plans by surveying restaurant demand.
• Meets restaurant financial objectives by developing finances.
• Attracts patrons by developing and implementing marketing, advertising, and public and community programs.
• Controls purchases and inventory by meeting with the account manager.
• Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training.
• Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests.

Qualifications and Skills

• Strong knowledge of front and back-of-house operations including food, beverages, staff supervision, inventory, and food safety
• Strong understanding of cost and labor systems that lead to restaurant profitability
• Strong communication and leadership skills
• Comfort working with budgets, payroll, revenue, and forecasting
• Ability to lead big groups of people
• Flexible work hours-weekend and holidays

Education and Experience Requirements

• 3 years’ of experience as a restaurant general manager
• Associate or bachelor’s degree in business management

We Offer:

• An extensive and well-rounded training program
• Continued career development and growth opportunities
• Discount dining
• Medical insurance
• PTO