Job Description:

Position Title: General Manager

Overview:

The General Manager responsibilities include running day to day operations of the restaurant and overseeing all staff. The AGM and KM will report directly to you. To be successful in this role, you need to be able to foster relationships with your managers and teach them how to foster healthy relationships with their staff.

Responsibilities:

• Manage and store vendors’ contracts and invoices. Make sure invoices are being uploaded to XtraChef
• Coordinate communication between front of the house and back of the house staff
• Prepare shift schedules to maintain a 30% overall payroll in season and 37% in off season

• Send out weekly events and sales expectations
• Monitor labor and let team know where we aren’t hitting our marks.

• Support processing payroll for all restaurant staff

• Coordinate with other managers to ensure all time entries are correct

• Daily, weekly and then pay period labor monitoring

• Arrange new employees’ onboarding (scheduling trainings, ordering uniforms, and completing/ signing off on New Hire Orientation)

• New hire must have title 4 before starting

• Monitor compliance with safety and hygiene regulations

• 3rd party health inspections

• Monitor reviews on all review sites on a weekly basis and respond
• Gather guests’ feedback and recommend improvements
• Control money for the restaurant

• Make sure restaurant has enough banks for daily operations

Menu

• Work with KM to keep menu fresh, relevant and realistic.

Team Training & Management

• Train FOH staff on proper procedure and protocols for restaurant
• Ensure all team members are in compliance with certifications (title 4, servsafe)
• Conduct daily pre-shifts with staff
• Monitor Management team for policy and procedure compliance
• Provide feedback and document (7shifts) any disciplinary conversations with team members

Events

• Oversee the Event Manager in planning events at Bacio

• Train all team members on catering best practices
• Support development of the catering menu and making updates as needed

Qualifications:

• Ability to pass a required background check
• 21 years old
• Up to date Food Handler Management, Title 4, and Title 4 Management Certification
• 5 years bar / restaurant management experience
• Ability to lift items up to 50 pounds
• Work experience as a Restaurant Manager or similar role in the hospitality industry
• Familiarity with restaurant management software, like Toast and 7shifts
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within operating hours (e.g. evenings, holidays, weekends)