General Manager

As a General Manager, you will be responsible for leading and driving the daily operations of your respective restaurant. You will oversee the kitchen and Front of House to ensure a positive guest experience. You will lead our team and be responsible for all functions to ensure a smooth operation. This leader is self-motivated, positive, and passionate for fostering a great sense of teamwork in an environment of exceptional customer service. Required Knowledge, Skills and Abilities Minimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment with a focus on exceptional customer service Ability to learn and train others on all aspects of the restaurant Ability to drive hospitality and inspire others to do so Must be able to coach and develop others Must always be able to work an 8-hour shift standing up; 50 hours per week Ability to lift up to 50 lbs. Duties & Responsibilities Meet and exceed financial and profitability goals Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, 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 Manage the facility while upholding our standards of excellence and hospitality Establish and build community relations 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 consistent high quality of food preparation and service Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards Work with main office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies Must be ServSafe certified Will uphold all ServSafe guidelines Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests 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. Completes accident reports promptly in the event that a guest or employee is injured Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts 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 Conduct orientation and new hire training, explain the Common Bond Philosophy, and oversee the training of new employees Develop employees by providing ongoing feedback, establishing performance expectations and by conducting annual performance reviews Manages team members fairly and take a personal interest in knowing all team members Project a positive and motivated attitude among team members Coach and counsel team members in a timely manner and in accordance with company policy Reports to: Director of Operations FLSA Status: Exempt #J-18808-Ljbffr Workstream