Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Take 100% accountability for location performance as related to company standards, report directly to the Director of Operations & Owner. A General Manager position must have an unparalleled level of stamina and commitment that is rivaled by no other within the operation. A General Manager ensures quality of operations at all costs with unrivaled commitment to the guest experience.

Our Leaders:

• Set the Example -

• Maintain high level of energy at all times.
• Work well with other management team and hourly team members.
• You will ensure that we exceed our guests’ expectations by empowering our team to live our mission.

• Complete Administrative Duties -

• Product ordering, inventory and inventory controls, waste controls, team training (Hands on and testing), team product knowledge, adhering to labor budget, facility maintenance and cleanliness, and guest and team relations.

• Are accountable for the guest experience while on shift -

• Make decisions based on Policy and Procedures that are influenced by our vision and mission and benefit the guest experience.

Duties & Responsibilities

• overseeing the daily operations of the restaurant

• hiring restaurant staff
• following company policies
• speaking with diners to address concerns or solve problems
• creating work schedules for restaurant staff
• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees’ hours
• Recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Coordinating daily front-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance
• Interviewing/recruiting new employees
• Actively interacting with guests to get feedback on product quality and service levels

Qualifications:

• At least a high school diploma
• Previous restaurant experience
• Prior work as a manager or supervisor
• Success with customer service
• Training in food safety
• Experience with long shifts
• Financial literacy
• Ability to keep inventory organized
• Have knowledge of food and beverage service, generally involving some experience in the industry.
• Possess excellent basic math skills and can operate a cash register or POS system.
• Possess basic computer related skills.
• Possess the highest standards for personal appearance and attitude.
• Be able to work on your feet at a high energy level for long periods of time.
• Must have stamina to work 50+ hours per week.
• Must have proficient skills in: Personnel Management, Planning, Fostering Teamwork, Giving Feedback, Customer Service, Resolving Conflict, Verbal Communication, Multi-tasking – Must be Self-Motivated Individual with vision for the future.