General Manager

Job Description

Job Description

Position: General Manager.

Company: Bricktown Brewery.

Location: Joplin, MO.

Compensation: $65,000–$70,000 annually, depending on experience.

Reports to: Area Manager.

The General Manager leads all restaurant operations and ensures every Guest has an exceptional experience on every visit. The General Manager maintains high standards of Guest service and profitability while following all Bricktown Brewery policies and procedures.

• Direct daily restaurant operations and supervise the management team, including Assistant Managers, Assistant General Managers, Kitchen Managers, and Brewers.
• Oversee all front-of-house (FOH) and back-of-house (BOH) operations, including daily line checks, systems adherence, health inspections, order guides, prep lists, sales and service, and food safety and sanitation.
• Ensure food is prepared and presented to Bricktown Brewery specifications, including preparation methods, portion sizes, garnishing, and presentation.
• Partner with the corporate Culinary and Marketing departments to roll out menu changes and marketing initiatives.
• Maintain the building, equipment, and supply levels. Handle basic maintenance and contact the appropriate vendors or contractors for repairs.

• Monitor compliance with health and safety regulations for food preparation and service.
• Maintain a safe environment for Guests and Team Members to reduce the risk of injuries and accidents. If a Guest or Team Member is injured, follow procedure promptly and complete an accident report.
• Follow company procedures at all times, including during crisis situations such as Workers' Compensation and General Liability claims.
• Follow company cash-handling procedures and ensure proper security measures are in place.

• Ensure all financial (invoices, reporting), HR, and payroll tasks are completed accurately, on time, and in line with company policy.
• Monitor weekly expenditures, ensure invoices are entered and coded correctly, and conduct weekly inventory.
• Prepare accurate sales projections and manage food, labor, and supply costs to meet or exceed budget.

• Handle Guest complaints and comments promptly and professionally to ensure timely Guest recovery.
• Investigate the source of each complaint, then create and communicate a plan to improve food and service execution.

• Lead daily pre-shift meetings with motivational and educational content.
• Create weekly management schedules, and coach managers in writing hourly Team Member schedules within budget.
• Hold regular one-on-ones with managers and hourly Team Members to support coaching and career development.
• Conduct annual performance reviews for the management team in line with the company's Performance Management Policy.
• Communicate Team Member issues and concerns to the management team professionally, through manager meetings and the digital manager log.
• Continually interview, hire, and train Team Members to build a strong team.
• Conduct orientation for new Team Members as needed.
• Oversee training and development programs, including the Manager in Training (MIT) program, hourly training, certified trainer, and management development programs.
• Complete assigned Manager in Training projects.

• Perform other duties as assigned by the Area Manager or Operations Leadership.

• Guest service: Understands the principles of great Guest service, including assessing Guest needs, meeting quality standards, and evaluating Guest satisfaction.
• Sales growth: Drives sales by attracting new Guests and retaining current ones.
• Communication and active listening: Communicates clearly; gives full attention to others, asks questions when appropriate, and does not interrupt.
• Critical thinking: Uses logic and reasoning to weigh the strengths and weaknesses of different solutions.
• Decision-making: Makes sound decisions in a fast-paced environment.
• Coaching and performance management: Motivates, develops, and directs Team Members.
• Time management: Manages their own time and the time of others effectively.
• Financial management: Analyzes information and manages to a budget and P&L.
• Production and processing: Understands raw materials, production processes, quality control, and costs, and uses this knowledge to run the restaurant efficiently.
• Food and beverage knowledge: Knows the menu and how to properly prepare food and beverages.
• Equipment and health codes: Has working knowledge of all restaurant equipment and of local and national health codes.
• Technology: Proficient with CTUIT, Aloha POS, Excel, Word, and Outlook.

• At least 5 years of restaurant experience (required).
• At least 3 years as a General Manager in a full-service restaurant (preferred).
• College degree (preferred).
• Must be 21 years of age or older.

The General Manager meets all company service standards by ensuring that every Team Member:

• Follows all ServSafe (Food and Bar) guidelines.
• Maintains a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Uses safe food-handling practices consistently.
• Prepares recipes according to BTB Chef Pad specifications.
• Reads and accurately follows instructions.
• Prepares items within the prescribed time.
• Follows cleanliness and sanitation guidelines.
• Understands temperature danger zones and food storage hierarchy (ServSafe or equivalent).

In addition, the General Manager:

• Addresses and coaches Team Members who fall short of any of the standards above.
• Follows all policies and procedures in the Team Member Handbook, including appearance standards.
• Presents an upbeat, professional image and maintains a positive attitude with Guests and Team Members.
• Completes all ongoing certifications and validations (LTOs, new menus, etc.).
• Maintains prompt and regular attendance.
• Meets or exceeds budgeted financial performance.

• Walking and standing for up to 10 hours per shift.
• Constant communication with Guests and Team Members.
• Operating the cash register and POS system, and handling cash.
• Reaching, bending, stooping, wiping, and lifting up to 50 pounds.
• Working 50+ hours per week; consecutive days off are rare.
• Weekend availability required. Any schedule adjustments must be approved by the Area Manager.

• Complete alcohol and food safety certification (ServSafe) and any other state-required classes within 60 days of hire.
• Complete the Bricktown Brewery Manager in Training program, typically held at your restaurant or a nearby location.