What are the responsibilities and job description for the GENERAL MANAGER position at Spell Restaurant Group?
Job Summary
As general manager, you'll be involved in all aspects of the business and restaurant operations. Customer satisfaction should be your driving motivation, but you should also be able to utilize P&L statements and other technologies to manage and exceed profit goals. You'll be responsible for sourcing, hiring, coaching and motivating employees while providing a safe and welcoming work environment.
Responsibilities
o Promote, work, and act in a manner consistent with the mission of Spell Restaurant Group
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
o Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
o Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
o Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
o Investigate and resolve complaints regarding food quality, service, or accommodations.
o Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
o Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
o Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
o Establish standards for personnel performance and customer service.
o Be knowledgeable of restaurant policies regarding personnel
o Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
o Continually strive to develop staff in all areas of managerial and professional development.
o Review work procedures and operational problems to determine ways to improve service, performance, or safety.
o Source, hire and continually develop team members with training and coaching
o Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.