General Manager

Food and Beverage Restaurant - Boston, MA (30+ days ago)


People Development:

Coaching

  • Leading by example, demonstrating enthusiasm, positivity, and passion for the job.
  • Holds self and others accountable for decisions and roles.
  • Acts with integrity with regard to all business and personal affairs. Addresses issues immediately.
  • Conducts one-on-one conversations with team members and Assistant Manager(s) to review performance and expectations
  • Side by side, hands-on training to build skills during “in the moment” coaching

Training

  • Consistently uses in-store training materials to properly teach new team members and retrain existing team members
  • Attends meetings with Training Department to keep up to speed with regards to new Training initiatives, as needed

Development

  • Identify individuals with potential for growth and advancement
  • Help team members achieve their goals by giving specific direction and feedback
  • Document both positive and negative results, validating correct behaviors
  • Delegates responsibilities and tasks to hourly supervisors following up on completion
  • Creates projects to stretch and challenge hourly supervisors to gauge their ability to learn and grow

Operations:

  • Consistently uphold and meet company standards with regard to food quality, guest service, and restaurant cleanliness
  • Be a subject matter “expert” in all company operations, policies, and procedures
  • Demonstrate flexibility to meet the changing needs of the business
  • Daily completion of all checklists (Task / Closing, Sanitation)
  • Responsible for proper execution of the following:
  • Ordering
  • Production Schedule Management
  • Team Member Scheduling and Daily Management of Schedule
  • Inventory
  • Daily Paperwork
  • Conduct timely and appropriate team member reviews / one on one conversations/ documentation/terminations.
  • Play an active role in service and daily operations, while providing feedback to the team regarding:
  • Food quality and preparation of recipes
  • Guest service standards, speed, hospitality
  • Delivery department order fulfillment and speed of service
  • Review procedures in each station with team members
  • Uphold all city, state, local Department of Health standards and procedures
  • Maintain a grade “A” standing with local Department of Health (or local equivalent if grading system not in place)

Financial Objectives: Priority is placed upon building sales while properly managing food and labor costs to achieve desired profitability targets.

  • Driving sales while maintaining profitability
  • Looks for ways to increase sales within the 4 walls & outside the 4 walls
  • Food Cost Management
  • Establishes accurate par levels for all food and non-food items, adjusting as needed
  • Accurate waste tracking
  • Proper counting of inventory on a daily and weekly basis.
  • Insures portion control and recipe guidelines are followed at all times.
  • Proper attention to detail is paid when receiving all deliveries
  • Follows established company ordering schedules, including maintaining an appropriate level of inventory on hand
  • Practices FIFO consistently in all areas of inventory
  • Labor Cost Management
  • Understands and upholds company standards with scheduling team members
  • Demonstrates the ability to maintain proper staffing levels during varying levels of business volume, while providing excellent guest service
  • Follows all city, state, and federal labor laws with regards to hours worked and employee breaks

Job Type: Full-time

Experience:

  • Management: 5 years