General Manager

Our hours of operation are 6:00am - 2:00pm. We’re hiring a General Manager! The GM is responsible for leading the daily operations of our restaurant, including the selection, development, and performance management of team members. In addition, they oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. Job activities Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial- (invoices, reporting) and personnel- (payroll) related administrative duties are completed accurately, on time, and in accordance with company policies and procedures. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistency and high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with upper management for efficient provisioning and purchasing of supplies. Supervise portion control and preparation quantities to minimize waste. Oversee Kitchen Manager’s management of food needs, placing orders with distributors, and scheduling the delivery of fresh food and supplies. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into returning guests. Operational responsibilities Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Manage shifts. This includes: daily decision making; scheduling; planning while upholding standards, product quality, and cleanliness. Investigate and resolve complaints concerning food quality and service. Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees. Conduct orientation, explain the Eggs Up Grill DNA, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Keep ownership promptly and fully informed of all issues (e.g., problems, unusual matters of significance, and positive events). Take prompt corrective action where necessary or suggest alternative courses of action. Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate conducive to maximum employee morale, productivity, and efficiency. Present a favorable image of Eggs Up Grill at all times, on and off the job. Perform other duties and responsibilities as required or requested. Hours may vary if manager must fill in for their employees or if emergencies arise. Skills Self-discipline, initiative, leadership ability, and outgoing nature. A pleasant, polite manner and a neat, clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommending appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to perform all functions at the restaurant level, including delivery when needed. Ability to determine applicability of experience and qualifications of job applicants. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operating phones, computers, copiers, and other office equipment. Requirements Valid driver's license. Travel will be required for catering orders, etc. Minimum of one year's experience in a restaurant management role. Complete and maintain all required food service certifications and training courses as assigned. Must be eligible to work in the United States. Must agree to background and credit check. Knowledge of computers (MS Word, Excel). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports. #J-18808-Ljbffr Ontario Trillium Foundation