General Manager

Benefits: Competitive salary Dental insurance Employee discounts Health insurance Opportunity for advancement Profit sharing Training & development Vision insurance Wellness resources Company Overview Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless! Job Summary General Manager (GM) is the key person responsible for managing the daily operations of the restaurant. Delivers revenues and profits by developing, marketing, financing, and providing exceptional guest experiences. Responsibilities Responsible for the mentorship and growth of RMs (Restaurant Managers), Keyholders, and CMs (Culinary Managers) Leads and contributes to the success of the local meetings with influential and pertinent agenda topics Communicates effectively with the District Manager (DM)Ensure that the restaurant operates efficiently and effectively within the company’s fiscal and operational guidelines Controls the inventorying of food and liquor within company standards Controls labor costs within company standards Responsible for accurate placing, receiving and stocking of all orders Ensure secure, safe handling and transportation of funds Utilize in‑house surveys, staff evaluations and FOH/BOH site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction Support and implement the company local store marketing programs Ultimately responsible for all physical/aesthetic maintenance of the restaurant and maintenance of the drunken fish concept and theme Ensures all operations are in line with company standards, with exceptional scores including: o P&L statements, in‑house surveys, health inspections and FOH/BOH site evaluations Conducts all FOH/BOH site evaluations with DM/CCD and utilizes team to implement any changes necessary to maintain an exceptional score Food Preparation and Production Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations Maintain a working knowledge of all recipes, products and production procedures Ensure established standards of food safety and sanitation are maintained Purchase food products within established guidelines and protocols Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times Staffing and Building Great Teams Conducts final interviews for FOH and BOH candidates Ensure daily lunch and dinner pre‑shift meetings are done consistently Responsible for hiring, developing and/or replacing staff utilizing the Star Chart Manages the schedules for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers) Manages FOH/BOH schedules Utilize established methods for interviewing and reference checks using tools provided by the support office Conducts bi-annually management evaluations for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers) Orient all new hires utilizing company handbooks and support materials Develop staff members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews Provide training and recognition to employees at all levels and maintains a high team-oriented environment Administration and Auditing Responsible for all employee files. Ensure that required documentation is complete and accurate within personnel files. Responsible for restaurant P&L and works with team to ensure profitability of restaurant Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potentialResponsible to meet or exceed budgeted sales and profit goals Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, worker’s compensation reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager’s log binder, invoicing, etc. Preferred Qualifications Education: 4-year college degree or equivalent. Course work in restaurant management 10+ years prior professional experience in restaurant management desired Knowledge of computers Microsoft Word, Excel, Outlook, PowerPoint, OneNote Great people management skills, communication and listening skills. Must be flexible and adaptable to change Demonstrated time management and organizational skills Must be internally motivated and detail oriented and have a passion for teaching others Must be able to work a flexible schedule including days, nights, weekends and holidays Benefits/Perks Employee Discounts Opportunity for Fast Advancement Competitive Pay Direct Deposit Health + Vision + Dental Insurance Benefits Paid Vacation #J-18808-Ljbffr Sohospitalitygroup