General Manager

Directs the overall restaurant operation. Achieves planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Provides direction for restaurant staff and ensures execution of all team member duties to guarantee maximum guest satisfaction. Provides clear direction to staff in order to achieve a quality work environment.

Manages and directs the complete operation of both the front and back of house including all service and cleanliness standards, costs as compared to budget, and the restaurant personnel and staff development. This position has direct responsibility for achieving financial goals set on a per month and quarterly basis. This position also develops, directs, and supervises hourly restaurant team members to attain production objectives while maintaining the highest standards of guest service, food quality, cleanliness, organization, and sanitation.

Communicates with current and potential customers and assists managing all bookings for Banquets including negotiations of contracts if necessary. Oversees staff on the Banquets to ensure smooth event planning. This position is also directly responsible for achieving financial goals and reviewing the P&L to remain within budget for profitability. Develops key team members to assist in running the events without management presence.

Develops quarterly goals for management teams (People, Sales & Profits).

Restaurant evaluation report by department, per established company standards.

Clearly communicates company direction to all personnel.

Has thorough understanding of all policies, procedures, and operating standards.

Maintains professional restaurant and team member image, including restaurant cleanliness, proper uniform, and appearance standards.

Ensures a harassment free environment for all team members and managers.

Manages the recruitment, training, and development of all management staff.

Regularly assesses the development of all managers and gives feedback, including one-on-one meetings as needed, annual reviews all members of the management team.

Properly communicates the importance of the development of hourly team members and executes company development plans effectively and efficiently.

Oversees local event representation of the concept.

Oversees all marketing efforts outlined by D.O. pertaining to the restaurant.

Supervises the quality of food preparation, limited time offers (LTO’s), raw product specifications, and company standards.

Follows up on all guest recovery efforts.

Upholds safety and security standards always.

Conducts employment activities to include interviewing, orientation, training and regular performance evaluations with all staff.

Responsible for rolling out new menus, products, and promotions.

Ensures all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner, according to all established procedures, performance standards, and local health department regulations.

Responsible for meeting all financial goals as set forth in fiscal year budgets.

Works closely with the D.O. on yearly strategic planning.

Works closely with the D.O. on developing yearly restaurant budgets.

Complete other job duties as assigned by the D.O.