Description

The General Manager is responsible for the overall operations of the location to ensure they meet operating and financial goals. The role’s day-to-day focuses are: Building Employee Engagement, Managing Peak and Non-Peak Periods, Managing restaurant Financial Health, and marketing with the 4-Walls by building on guest satisfaction. This position actively assists, plans, organizes, and trains their employees to achieve stated objectives in sales, costs, guest service and satisfaction, food quality, cleanliness, and sanitation, all while living and demonstrating Bosque Brewing values.

GENERAL EXPECTATIONS:

• Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy, and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail without sacrificing expectations set forth by Bosque Brewing Co. by anticipating the guests’ needs and responding appropriately.
• Supervise and lead assigned positions in the restaurant/department in assigned area(s). Carry out supervisory responsibilities in accordance with the company’s policies and applicable laws.
• Interact professionally, with civility, and effectively with team members and the public. Use and possess solid interpersonal skills and team orientation to maintain an optimal work environment.
• Organize and prioritize workload to meet deadlines without direct supervision as well as the ability to create systems of organization for others.
• Adhere to company and department rules, policies, and procedures.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES (other duties may be assigned):
The general manager’s responsibilities span several departments, both internal and external to the restaurant, and are organized into the following categories. While anticipated percentage of time is denoted on each position responsibility category, it is not intended to limit the amount of time, rather is a guide, dependent on skill, development level, and staffing, to ensure effective management of the restaurant.

• Dining Room Service
• HR/Employee Engagement
• Accounting
• Information Technology
• Public Relations
• Guest Engagement and Satisfaction
• Financial Reporting
• Office and Administrative Support
• Menus
• Repair and Maintenance
• Working in partnership with the Vice President of Operations and Operations Manager, and in conjunction with restaurant management, works to ensure the profitability of location by operating within established guidelines and requirements for labor, COGS, controllable costs, and comps/discounts; team members are satisfied and highly engaged, and the restaurant operates per the Company’s Operational Excellence standards. Perform all other duties and tasks as assigned.

DINING ROOM SERVICE/GUEST ENGAGEMENT – 50% of the time

• Oversees and leads the day-to-day operation of the restaurant.
• Establish positive guest relations with all patrons of the restaurant. Maintains a rapport with guests; complies with all requests and meets guest expectations to build a positive reputation and return business.
• Assists team members in resolving guest issues with efficiency and a courteous attitude.
• Responds to unusual events or circumstances requiring management attention and informs administrative team members of situations requiring their attention.
• Maintain a consistent level of business for the restaurant ensuring that its budgeted targets are met.
• Identify and manage all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.)
• Conduct pre-shift meetings, keeping staff informed about developments in the restaurant, the industry, and the future. Pre-shift notes must be printed and distributed to all staff.
• Maintain daily management notes in order to establish guidelines for service and restaurant operations into the future.
• Organize and lead staff training classes and food & beer/wine seminars. Demonstrate commitment to making all current staff and management improve/better their skill set as related.
• Provide guest service and job-related training to team members to ensure all team members are adequately trained in the essential functions of their assigned positions.
• Communicate up-to-date knowledge about Bosque Brewing Co. beverages, proper beer pouring techniques, and food served at the restaurant, including specific ingredients that are commonly associated with either food allergies or specific dietary needs.
• Assists with and implements SOP’s, checklists, work instructions/guides, and other training materials developed by Business Operations leadership.
• Responsible for training MOD/Shift Leaders on scheduling/cutting practices, opening/closing duties, inventory, and order lists, required reports, updating POS buttons and item inventory status, and management responsibilities.
• Supervise all team members before, during, and post dining-room service.
• Oversee the host position to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality.
• Provide feedback to all team members and conduct employee evaluations.
• Ensure continuous improvement in quality of service, operational effectiveness, and employee retention and satisfaction.
• Supervise guest/hourly employee interaction during service hours.
• Support captain, hostess and floor staff in pre-opening responsibilities.
• Support service team in all aspects of dining room service.
• Manage and respond to all guest inquiries and feedback.
• Positive and constructive reviews to be responded to within a reasonable amount of time.
• Recovery efforts and guest responses to be tracked and shared during Weekly Manager Meeting.
• Includes but not limited to the following: Yelp, TripAdvisor, Google, Instagram, Facebook, Email.

HR/EMPLOYEE ENGAGEMENT – 20% of the time

• Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, standards, and procedures.
• Pursue and cultivate clear and open lines of communication with the Kitchen Manager, or in the absence of a KM, ensures clear and open lines of communication, regarding menu items, overall performance of the kitchen, areas for improvement in the BOH and expectations between FOH and BOH team members, etc.
• Responsible for, in the absence of a KM, ensuring all BOH team members are adequately trained at all stations within the kitchen, year-round and specialty food menu, and KDS system utilizing training materials provided by the Restaurant Operations leadership team.
• Responsible for, in the absence of a KM, maintaining quality control of food ensuring that all products/inventory are properly rotated and stored to maintain freshness.
• Coordinate and deliver staff reviews and manage performance to satisfactory levels.
• Conduct staff interviews and make recommendations for selection/hiring.
• Audit time clock and labor reports daily. Follow up with staff and managers on anomalies or outstanding issues, including meal or rest break violations (if applicable).
• Responsible for verifying daily time clock entries and making corrections as necessary in restaurant’s time and attendance system.
• Submit complete and accurate time clock and labor reports to the Human Resources department for processing. Understands all payroll practices.
• Create team member schedules as required by anticipated business activity while ensuring that all positions are properly staffed when and as needed and labor cost objectives are met. Approves/denies shift exchanges and special scheduling requests.
• Identifies and approves potential overtime in advance.
• As necessary, accurately costs-out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on-par with budgeted labor percentages.
• Act as primary liaison for Human Resources Department and report any employee request(s), grievances, or inquiries timely. Facilitate questions or staff issues regarding benefits, reimbursements, health care, direct deposit, sick pay etc.
• Assist and partner with administrative departments to manage team member actions and responsibilities. Execute timely processing of all team member-related actions, including status, pay, and position changes using established procedures and systems.
• Conducts performance counseling actions for team members, ensuring the accountability of all location team members and enforcing policies and procedures.
• Makes recommendations to administrative departments regarding employment and termination decisions.
• Liaise with the HR department to ensure that the recruitment process is ongoing and that interviews are being conducted on a regular basis.
• Learn all Bosque Brewing policies and standards for HR administration. Responsible for all paperwork and follow-up for hiring process, performance documentation and termination. Is communicative and responsive to HR needs and requests.
• Ensure all HR paperwork is completed accurately and that new employees move through the interview and new hire/onboarding process in a timely manner. Follow up on any outstanding items on behalf of Bosque Brewing Human Resources Department.
• Ensure that staff receives time clock numbers in payroll system within 24 hours of their actual work start date.
• Facilitate and administer all workers comp paperwork and claims with Bosque Brewing Human Resources Department.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Responsible for distribution and delivery of documented employee incidents.
• All HR related incidents are run by Bosque Brewing Human Resources Department.

ACCOUNTING – 10% of the time P&L/FINANCIAL HEALTH, REPORTING AND REVIEW

• Assists with location organization, sanitation practices, and overall cleanliness, including scheduling regular maintenance and cleaning.
• Serve as primary point-of-contact (POC) for maintenance vendors and schedules preventative maintenance as needed.
• Keep all refrigeration, storage, and working areas in a clean, working condition. Ensure all team members diligently follow statutory hygiene requirements.
• Process financial transactions, balance cash drawers, research and report discrepancies, and track/make deposits on behalf of the location. Ensure adequate supply of coins and small denomination bills are regularly stocked in safe.
• Serve as the primary restaurant POC for all operational systems.
• Complies with federal, state, and company policies, procedures, and regulations.
• Responsible for monthly P&L (Profit & Loss) review.
• Review P&L / ensure accuracy.
• Review GL (Gross Ledger) / ensure accuracy.
• Identify root cause and/or areas of opportunity and develop remedies for improvement or resolution.
• Complete P&L review as outlined in the Bosque SOM.
• Timely complete P&L review.
• Follow-through with solutions on variable cost issues.
• Prepare all financial reports for Weekly Manager Meetings and monthly Profit & Loss reviews.
• Facilitate monthly Profit & Loss review meetings.
• Complete online Daily Bosque Log and keep current with all applicable data.
• Provide food and beverage cost analysis as needed.
• Maintain effective costs based on historical cost percentages, sales, and profits.

Budget

• Collaborates with Corporate Operations and Finance on annual budget.
• Strategic Plan developed in conjunction with budgeted financials.
• Accountable to achieve budgeted financials as approved by Bosque Brewing.

Cost Control

• Takes all appropriate measures to ensure that all variable costs are in line with budget.
• Manages, in collaboration with restaurant and kitchen manager, costs which includes but not limited to food and beverage cost of goods (COGS), labor, G&A, small wares, maintenance, supplies and marketing.
• Responsible for inventory for food, kegs, glassware, merchandise, packaged beer, and other items (receipt paper, growler supplies, etc.) are scheduled and executed as outlined.
• Ensures that all products and orders are received, accurate pricing and in correct unit count and conditions.
• Communicates shortages/surplus amounts promptly and accurately to appropriate departments.
• Approves all promo/comps in compliance with SOP.

INFORMATION TECHNOLOGY – 5% of the time

• Serve as primary on-site contact for all IT related items in conjunction with Bosque Brewing or Vendor/ Partner IT Department.
• Troubleshoot all computer, audio, POS, and miscellaneous electronic equipment on-site.
• Schedule, supervise, and sign-off on any on-site technical work completed by independent contractors.

PUBLIC RELATIONS – 5% of the time

• Liaise between the restaurant, Corporate Operations and Public Relations Department.
• Assist, as necessary, with on and off-site special events and photo shoots.
• Update and ensure all restaurant promotional materials are in use, good repair, and marketing binder current and being utilized.
• Update marketing time on timely basis, with all current menus, wine or liquor lists, special menu/item or event and private dining information.
• Works with administrative team members for the coordination for all special events hosted in the restaurant while keeping a calendar of booked events.

OFFICE / ADMINISTRATIVE – 10% of the time

• Prepare various operational reports; keep records pertaining to purchases, sales, and requisitions.
• Develop relationships with internal and external customers with effective communication.
• Responsible for overall office organization.
• Source, order, and re-stock all restaurant office supplies.
• Check email and restaurant office voicemail and correspond as necessary.
• Prepares all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Assists with developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
• Understand all systems in the restaurant and ensure that each is in working order. Maintains Crash Kit, Maintenance and Restaurant POS and System Emergency Contacts for use in the event of an emergency in a manner that any management team member could access the necessary information.
• Share drive to be managed and organized daily, no loose files to be saved anywhere on desktop or miscellaneous folders.

POP MATERIAL/MENUS – as needed

• Distribute all restaurant menus or materials, including food, beverage, beer, and wine. Ensure spelling, font, grammar, syntax, and content is accurate. Ensure materials used are in good repair.
• Upload menu/specials to VPO as outlined in the SOM SOP, where uploaded and approved menu item(s) will then be live online and in POS.

REPAIRS AND MAINTENANCE – as needed

• Supervise repairs and maintenance of facility.
• Ensure restaurant Repair and Maintenance Schedule is complied with on a consistent basis.
• Coordinate punch list for Dining Room cleanings and upgrades to the physical plant in restaurant.
• Facilitate and negotiate all maintenance contracts with support of Bosque Brewing development department.
• Serve as primary liaison with all exterior maintenance agencies, city inspectors etc.
• Fully understand and comply with all federal, state, county, and municipal regulations.

SUPERVISORY RESPONSIBILITIES: Direct supervision and works with restaurant management and staff in all assigned areas. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Requirements

REQUIRED QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the experience, education, knowledge, skills and/or ability needed. Reasonable accommodations or substitutions may be made to enable individuals with disabilities to perform the essential functions.

• Must be 21 years of age or older.
• High school Diploma, GED, or equivalent work experience is required. Bachelor’s Degree from a college/university and/or course certification from an accredited culinary program is preferred.
• Minimum of five (5) years of experience in the hospitality or food & beverage industry required. Demonstrated experience in scheduling and staffing required.
• Two (2) years of management experience in a high-volume restaurant, retail, or hospitality environment is preferred.
• Possess a Cicerone Certified Beer Server certification or the ability to successfully pass the Cicerone Certified Beer Server test within a timeframe outlined by Bosque Brewing Co.
• Ability to possess and maintain a valid New Mexico Alcohol Server License and Food Safety Manager Certification.
• Prior experience with or ability to learn labor management and attendance/scheduling software (Dolce/Teamwork) and accounting or operations management software (Restaurant365).
• Must possess basic financial skills. Proven ability to process financial transactions, make and count correct change, and balance cash drawers.
• Proficient use in Microsoft (Excel, Word) and Google Documents/Forms required. Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.
• Working knowledge of POS Systems, specifically Toast is highly preferred.
• Ability to mentor and work as a leader of a team, ability to work in high stress situations. Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions.
• Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others.
• Ability to present self in a professional, pleasant, and well-groomed manner.
• Ability to meet physical demands, to satisfactorily meet the essential functions of the job.
• Ability to work varied shifts, including weekends and holidays.

LANGUAGE & COMMUNICATION SKILLS: Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from management, guests, and company leadership. Using strong Microsoft Office skills (Excel, PowerPoint, Word, etc.) and effective written and oral communication skills, including the ability to simplify complex topics or instructions for others to easily understand.

REQUIRED COMPETENCIES:

• Business Acumen and Agile Learner
• Communication & Consultation Skills
• Problem Solving and Critical Thinking
• Company Cultural Awareness
• Leadership & Navigation throughout the organization
• Relationship Management

PHYSICAL DEMANDS / WORK ENVIRONMENT & CONDITIONS: The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job:

• The employee is continuously (90-100%) required to:
• balance, stand, and walk;
• use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type;
• push, pull, and lift up to 25 pounds of force to move objects; and talk or hear.
• Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.
• The employee is frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach, use hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects, move kegs and operate a hand truck.
• The employee is occasionally (30-60%) required to: climb using stepstools; stoop or crouch.
• The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50 pounds of force to move objects.

WORK CONDITIONS: The work environment characteristics described here are representative of those a person in the role encounters while performing the essential functions of this job. The employee is subject to both indoor and outdoor environmental conditions. An employee, if assigned to an outdoor patio, may be subjected to extreme heat including temperatures near or over 100 degrees for periods of more than one (1) hour, including wind and varying humidity levels. The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. Employees may be required to function in narrow aisles or passageways.