General Manager

Benefits:

• Bonus based on performance
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
  
  
  

Position: General Manager

Reports to: Operations Manager

The Restaurant’s General Manager (GM) oversees the restaurant's daily operations, ensuring excellent customer service, high-quality food, and adherence to health and safety regulations. The GM is responsible for financial performance, staff management, and maintaining an inviting atmosphere. They work closely with the Operations Leadership Team and Restaurant Support Center to implement company policies and strategies.

Key Attributes for General Manager Position:

Industry Experience: Currently a General Manager in a similar restaurant concept, with proven GM experience in a structured, established environment.

Business Acumen: Strong grasp of business operations, especially in revenue-driving areas such as off-premises sales channels like online ordering, catering, and to-go services.

Technology Proficiency: Experienced with restaurant technology platforms, effectively utilizing systems that enhance operational efficiency. (Restaurant365, Aloha, ezCater, Chatmeter)

Controls and Analysis: Experience with Profit & Loss (P&L) Statements, overseeing revenue, costs, labor, and operational expenses to maximize profitability and achieve financial targets.

Leadership Excellence: Effective, decisive leader with high energy, excellent communication, and a passion for team success.

People Development: Attracts, develops, and retains talent; sets clear expectations; holds team accountable; and inspires performance.

Guest-Focused: Naturally prioritizes guest satisfaction and service excellence.

Operational Management:

• Ensure efficient and effective restaurant operations on a day-to-day basis.
• Maintain a clean and safe environment, adhering to health and safety regulations.
• Manages and supports all aspects of inventory control, including purchasing, receiving, and storing company-specified products, ensuring compliance with company standards and regulations.
• Ensure high standards of food quality and service.
• Ensures that buildings, equipment, furniture, and fixtures are properly repaired, cleaned, and maintained on a regular basis.
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.
  
  
  

Financial Management:

• Oversee and manage the restaurant's labor, cost of goods, and overall budget.
• Monitor financial performance, including sales, expenses, and profitability.
• Financial analysis to identify areas for cost reduction and increased profitability.
• Achieves budgeted sales and profitability goals.
• Prepare regular reports on financial performance for the Operations Leadership Team and Restaurants Support Center.
  
  
  

Staff Management:

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.
• Recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.
• The restaurant’s primary point of contact for selecting, training, developing, and motivating team members to achieve operational excellence.
• The brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Create and manage the scheduling of FOH and BOH employees to ensure adequate coverage and meet labor budgets.
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities.
• Set the standard for the restaurant through leadership by example.
• Ensures a safe and harassment-free environment for all Team Members and Managers.
• Resolve staff conflicts and handle disciplinary actions as needed.
  
  
  

Customer Service:

• Provide exceptional customer service and promptly address guest complaints and concerns.
• Monitors guest feedback and implements improvements based on feedback (Yelp reviews, OpenTable reviews, Guest emails, etc.).
• Maintain a positive and welcoming atmosphere for guests.
  
  
  

Marketing and Promotion:

• Work with the Marketing Team to develop and implement marketing strategies to attract and retain guests.
• Execute company-wide promotional events and special offers.
  
  
  

Compliance and Regulations:

• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes.
• Uphold restaurant safety, sanitation, and security standards, including handling chemicals safely.
• Implement and enforce company policies and procedures.
  
  
  

Position Requirements:

• Minimum of 2 years of full-service restaurant experience and experience in a leadership capacity (i.e,. Assistant General Manager, Kitchen Manager, etc.) in a high-volume full-service restaurant concept.
• Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills.
• Excellent problem resolution/Guest recovery skills.
• Attention to detail and analytical skills.
• Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
• Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service.
• Strong commitment to serving others in the community.
• Acts with integrity and treats others with respect.
• ServSafe certified.
• We will consider candidates for a Restaurant Management position who possess a high-level understanding of systems, a drive to grow professionally, and a passion for Hospitality.
  
  
  

Commitment to Equal Opportunity

We are an equal opportunity employer. We welcome all applicants and qualified individuals who will be considered for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

This description is not intended and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or work conditions associated with the job. The employer reserves the right to revise it at any time. It is intended to accurately reflect the primary job elements essential for making compensation decisions.