General Manager
The general manager is responsible for daily restaurant operations in the owner's absence.
Job Summary:
The general manager is responsible for overseeing daily operations and staff. The general manager will manage finances, schedule, and coordinate daily activities to ensure guest satisfaction and profitability.
Responsibilities:
· Runs the day-to-day operations of the restaurant.
· Is responsible for building the restaurant sales and is accountable for profit and loss.
· Ensures financial metrics set for the restaurant are met.
o Is responsible for ensuring cost of goods are in line, maintaining acceptable labor costs, and meeting EBITDA expectations.
o Is responsible for local marketing and community relations.
· Maintains high standards of guest service.
o Handles guest complaints and concerns in a timely and effective manner.
· Performs all administrative functions such as inventory, ordering, payroll, bookkeeping, and banking; maintains the POS system and uses technology to the fullest potential.
· Performs job functions in the restaurant as needed.
o Can perform every function in the restaurant to properly supervise all functions.
· Ensures adherence to company policies and procedures, setting the standard for excellence in the restaurant.
· Ensures the restaurant's and team members' security during opening and closing and when receiving deliveries.
· Ensures all health compliance, safety regulations, and sanitation standards are met and that all health inspections are passed.
· Monitors the quality of food and ensures company procedures for preparing menu items and prep ingredients are being followed.
· Arranges for preventive maintenance or repair on restaurant equipment and properly maintains the facility and grounds as necessary.
· Effectively communicates with everyone, from the assistant manager and other staff to guests, vendors, and corporate office representatives.
· Is responsible for hiring, orientation, firing, disciplinary action, coaching staff, overseeing the training program, and scheduling.
o Is responsible for staff morale.
o Is responsible for coaching and counseling team members.
o Conducts regular staff meetings.
· Responsible for providing a weekly report to the owner.
· Maintains professionalism and adheres to company standards, including personal hygiene and appearance.
Qualifications:
· Minimum of two years of managerial experience in a high-volume restaurant.
· Strong communication and leadership skills.
· Ability to multitask and manage competing priorities.
· Knowledge of industry trends and best practices
· Possesses excellent basic math skills and can operate a POS system.
· Able to work in a standing position for long periods.
· Able to reach, bend, stoop, and frequently lift up to 40 pounds.
Job Type: Full-time
Pay: $52,000.00 - $75,000.00 per year
Shift:
Work Location: In person
