Job Title: General Manager
POSITION STATUS: Exempt Salaried
SALARY RANGE: Varies on Experience
Direct Oversight: FOH/BOH – Overall Operations
Reports To: Director of Operations and/or VP of Operations
JOB SUMMARY:
The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to set the expectation for the FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization, and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to upper management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees.
PRIMARY RESPONSIBILITIES:
Manage and lead entire restaurant operation.Serve customers in a professional manner as per the steps of service.Manage the entire guest experience from start to finish.Responsible for full daily communication of operation including text, email, and phone calls.Cross-train qualified team members to expand the operational efficiency of all shifts, especially for key positions within the kitchen and provide training to Franchise Operations.Manage breaks and employee scheduling.Ensure cleanliness and provide oversight to the cleaning program.Manage the day-to-day operation; ability to identify and resolve problems effectively.Manage cash handling procedures with precision.Oversee FOH/BOH employees as well as FOH/BOH Management Team.Ensure consistent and accurate reporting of all daily reports, end of night reporting, time clock review/edits.Demonstrate organizational skills with a sense of urgency and a positive attitude.Ensure basic repairs and upkeep of the facility and/or safety concerns are handled promptly.Effectively lead others, including work relationships, with emphasis on an exceptional work environment for all employees.Delegate daily tasks to ensure accountability of tasks assigned with great follow-up.Thorough knowledge of service steps, menu items, allergy charts, and food preparation procedures.Develop mutual respect among team members.Ongoing development and coaching of subordinates.Ensure proper training of all team members as they are hired and make suggestions to upper management when necessary.Manage quarterly store assessment with score related to cleanliness, food quality, and presentation.Conduct annual employee/manager evaluations.Execution of all food safety laws and possess a valid certified food handler certificate.Recruit, hire, and train all restaurant team members.Respond efficiently and accurately to any guest complaints and corporate communications.Work closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage, and labor costs.Train, develop, and manage current and new front-of-house team members on safety, beverage recipe adherence, and service/hospitality standards.Ensure all aspects of the front of house operate effectively and efficiently, and our guests receive the best dining experience.Embrace, understand, and execute the Company mission, values, vision, and culture.Complete other managerial tasks as needed or assigned.All other duties as assigned.REQUIRED COMPETENCIES:
Minimum 2 years' experience in restaurant and/or hospitality restaurant; preferred high-volume and fast-paced restaurant experience.Outstanding and professional verbal and written skills; strong ability to multi-task.Ability to read and comprehend simple instructions, short correspondence, and memos; ability to write simple correspondence.Ability to lead by example, inspire and motivate team spirit, and effectively present information in one-on-one settings and/or small group situations.Ability to work well under pressure; capable of conducting and assessing restaurant inventory.Must have knowledge of restaurant systems, including but not limited to ALOHA or other POS systems; knowledge of MS Office Suites; able to add, subtract, multiply, and divide in all units of measures, using whole numbers, common fractions, and decimals.Possess excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission; exceptional organization and leadership skills.Must be dependable and reliable.Must be 21 years of age or older.Experience working in a multi-cultural environment.Ability and willingness to work flexible hours, including weekends and holidays.REQUIRED EDUCATION:
High School Diploma preferred; college education is a plus.Be able to write and speak English; proficiency in Spanish is a plus.Must have appropriate city, state, and federal certifications according to location of restaurant, including alcohol and food handling certificates.WORK ENVIRONMENT:
This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the restaurant and operates tools such as pots, pans, glassware, and other kitchen equipment. The manager will occasionally ascend/descend ladders to reach overhead items. The manager will frequently communicate with staff, guests, and other team members; must be able to exchange accurate and factual information in all cases. The manager must be able to detect fires, spills, and other safety-related issues and immediately resolve them.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The manager frequently is required to stand, walk, use hands to finger, handle or feel, and reach with hands and arms. The manager must be able to distinguish between sweet, savory, and other food flavors. The manager will work in an indoor kitchen environment, which might be hot, humid, and wet. Must be able to reach, bend, and frequently lift/move up to 50 pounds. Must be able to work in a standing position for long periods of time.
TRAVEL REQUIREMENTS:
Travel is primarily local during the business day based on home restaurant location but may be required to various locations for training, meetings, and other job-related functions.
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