General Manager

Job Description

Job Description

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Job Summary:
The General Manager (GM) is a leader in all aspects; from our front doors, to our kitchen floors, the importance of team building and leadership are always present at Barrel House. The GM ensures delivery of high-quality dishes, drinks, and service to guests; while motivating and ensuring the team is focused on communication, efficiency, and growth. The GM is welcomed into Barrel Brigade, which is Barrel Houses team-building forum for our management staff. The Barrel Brigade initiates ideas, offers training, and
encourages feedback in order to encourage growth and development. Necessary skills and experience for the GM include in-depth understanding of customer service, alcoholic beverage service practices, kitchen processes, recipe preparation, food safety and sanitation, restaurant cleanliness, and the ability to monitor and balance the operational flow of the restaurant each day. The GM oversees their team, including making hiring decisions, onboarding, scheduling, training, assessing, coaching, and taking corrective or disciplinary action when necessary.

Benefits & Perks:

• Health Insurance (Medical, Dental, & Vision)
• 401k Match Retirement Plan

Company Overview:
At Barrel House, the foundation of any position is our We CARE Culture. The Barrel House Team displays Commitment, Attentiveness, Respect, and Excellence in every decision they make; for both customers and fellow team members.

Core Responsibilities:

• Building practices and structuring team members to ensure consistency and quality.
• Leading regular team meetings, guiding tempo and employee morale.
• Respectful communication through spoken, written, or non-verbal channels.
• Capability to perform each BH role and function; can properly supervise all team positions.
• Utilizes Barrel House procedures and recipes for all menu items.
• Adheres to policies and procedures, setting the standard for excellence.
• Monitors quality of food and maintains high standards of guest service.

Employee & Team HR-related actions:

• Application Evaluation, Candidate Interviewing, Hiring, Onboarding, and Scheduling.
• Training, Assessing, Coaching, Reviewing, and Developing team members.
• Incident reporting, taking appropriate corrective or disciplinary action when necessary.
• Performing administrative processes including scheduling, invoicing, and delivery confirmations.

Budget & Finance-related actions:

• Projecting and meeting sales, labor, and operational budget goals.
• Bank deposits, cash handling, and server tip disbursements.
• Inventory-related actions:
• Approves and places all liquor orders.
• Monitors orders and purchases of food, beverages, and operating supplies.
• Oversees and utilizes inventory management systems and software.

Using Point Of Sale software and equipment:

• Monitors timing of order preparation.
• Handles all voided items and discounts.
• Ensures security of the team and the restaurant before opening and after closing.
• Arranging services, repairs, or maintenance on equipment, appliances, building, and property.
• Ensures all health and sanitation standards are being met and that all health inspections are passed.
• Adheres to company standards, including personal hygiene and appearance.

Qualifications:

• Minimum of two years managerial experience in a high-volume restaurant.
• Possess Food Protection Manager Certification (CFPM).
• Possess excellent basic math skills
• Efficiently operate a Point Of Sale (POS) system, including a Kitchen Display System (KDS).
• Ability to work 45-55 hours weekly on-site as needed per business demands
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must be able to reliably commute to on-site location.
• Must be authorized to work in the United States.
• Must be over the age of 18 years old.