GENERAL MANAGER

HK Hospitality LLC (d/b/a OTTO Portland) 75k-85k (Based on experience) POSITION SUMMARY The General Manager is responsible for the overall operation of the restaurant, including employee management & development, customer relations, food production, inventory/maintenance, and administrative tasks as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include but are not limited to the following. Conduct periodic and regular inspections of units to observe and ensure standards for quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Inventory Control – proper rotation and tracking of stock, ordering daily and weekly inventory. Weekly scheduling of employees; oversee proper opening and closing of the shop. Manage all employees including delegating roles and responsibilities, hiring, firing, utilizing progressive discipline and creating/implementing corrective action plans. Maintain knowledge and skill of each position and fill in or assist if necessary. Proper building and cooking of menu items as needed. Implement proper food, safety, and sanitation regulations. Resolve Customer Complaints. Interview and complete the onboard process of new hires. Coordinate and assist in all training activities for back of house and kitchen, to include the identification and analysis of training needs to address any deficiencies. Prepare operational reports, i.e., budget, profit, and loss statements. Weekly administrative tasks including Payroll and HR initiatives. Perform other work‑related duties as assigned. PHYSICAL DEMANDS AND WORK ENVIRONMENT Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (–10°F) and kitchens (+110°F), possibly for one hour or more. Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well‑paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates. Must be able to lift 15 lbs. on a regular and continuing basis. Must be able to lift food/beverage items weighing up to 30 lbs. frequently. Must be able to exert well‑paced ability in limited space and to reach other areas of the restaurant on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. THIS IS A FULL‑TIME POSITION Schedule & Benefits 45-50 Hours Day Shifts / Night shifts Availability (Friday Night) Weekend Availability Holiday Availability 2 Weeks PTO to start, accelerates after two years of service $75 Monthly Cell Phone Reimbursement Requirements MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) Management of Culinary degree preferred but not required. 3 – 5 plus years of Restaurant General Manager experience required. Previous experience with staff training and development. Previous General Management experience in establishments with 1.2-2 million in yearly sales volume. Willing to work a flexible schedule – weekends and nights. Enjoys working with and developing people. An equivalent combination of relevant education and/or experience considered. Ability to work in a high stress environment. SERV Safe Certified or the ability to receive one within 90 days of employment. Ability to travel, reliable transportation, or public transportation. Strong communication (written and verbal), leadership, and organizational skills. Must have experience with Excel, Microsoft Office, and email‑based communications. #J-18808-Ljbffr