General Manager

Position Summary The Manager is responsible for bringing the culture of Hot Wings, Cold Beer, and Good Times to life in our restaurants. The Manager is responsible for creating a positive and memorable guest dining experience. The Manager will be accountable for overseeing all day-to-day operations, inventory of supplies and disposable goods, forecasting business levels, front-of-house and back-of-house related responsibilities, and more. The Manager will be responsible for both the revenue and cost elements of the company’s profit and loss statements. He/She will also provide collaborative leadership working with our executive chefs in attracting and retaining top talent and creating a great work environment for all staff. Responsibilities Direct, plan, supervise, and monitor the day-to-day operations to ensure that each shift operates flawlessly from an execution and guest experience standpoint Oversee and manage all areas of the restaurant and make final decisions on matters of importance Responsible for recruiting, hiring, and developing staff and managers Works closely with executive chefs to attract, select, and retain top talent, and creating a positive and professional work atmosphere Develop, coach, and engage staff to ensure teamwork and staff satisfaction Oversee entertainment in the restaurant Participate in planning and executing local store marketing initiatives and off premise sales Ability to control food, labor and other controllable costs while growing sales Responsible for ensuring consistent high-quality food preparation and service Grow restaurant traffic and sales by delivering fun, inviting environment for employees and guests Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Guest Experience Interact and respond to all guests concerns in a timely efficient manner to ensure the guests come back Ensures and reinforces company standards are achieved and sustained Be present throughout the dining room, assisting staff when necessary, and interacting with guests Employee Engagement Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews Maintains a favorable working relationship with all company employees to promote a cooperative and fun culture which will drive maximum employee morale, productivity, and efficiency Ensure compliance with operational standards, company policies, federal, state/local laws, and ordinances Train and develop shift leaders, and certified trainers through coaching, feedback, and accountability Requirements Exuberant personality, self-discipline, initiative, leadership ability and out-going Proven leadership and excellent communication skills to easily establish rapport with FOH and BOH staff Managerial, accounting/finance skills, and computer proficiency Proven record of staff development and retention Must possess a valid driver’s license ServSafe Food Safety Certification required Responsible Service of Alcohol Certification required Must be able to make decisions quickly and effectively Organized and detail oriented Ability to work in a fast-paced environment for long hours standing, stooping, twisting, lifting products and supplies weighing 50 lbs. and repetitive hand and wrist promotion Must have 2-5 years restaurant management experience #J-18808-Ljbffr