General Manager Restaurant

Job Description 4 Major Roles: LMA Adherence to Policies and Procedures Expense / Sales Targets Met Guest Experience Capacity Requirements: Mental Capacity: Skills, learned abilities, training, experience and knowledge. Previous experience as a salaried manager. Bachelor’s Degree or equivalent experience in hospitality and food & beverage. Word, Excel, Outlook, R365 and Point-of-Sale System proficiency. Must be certified in Food Safety. Must comprehend the P&L budgeting process and accurately analyze data to determine the strengths and opportunities of restaurants. Ability to oversee payroll accuracy and process in a timely manner. Ability to maintain high standards for restaurant cleanliness, sanitation and food & beverage quality. Ability to write and deliver accurate and specific behavioral feedback to directs through same page meetings, quarterly conversations and annual reviews. Ability to interview, hire competent team members, oversee training and develop Certified Trainers in their areas of influence. Works with the Operations Specialist to deliver cascading messages. Seeks out and responds positively to guest feedback, always searching for ways to provide better quality food, beverage and service. Has a belief in the company’s VTO and a desire to achieve it. Ability to conduct weekly Level 10 meetings Performs and curates the criteria listed on the daily, weekly and monthly checklists. Accomplishes assigned rocks by using the Getting What You Want tool. Emotional Capacity: How you relate to others Working independently while contributing to the culture of accountability. Provide exceptional service and response time to both internal and external guests. Demonstrate consistency through words and actions – Seeks out, accepts and integrates constructive feedback and maintains control during difficult situations. Be open and honest in your communication, while adapting your approach to resonate effectively with diverse audiences. Be adaptable, flexible and ready to pivot. Physical Capacity: Stamina, physical demands, energy and tenacity. Ability to work 14-18 hour shifts, up to 6 days per week. Ability to lift up to 50 pounds. Ability to work in a standing position for extended periods of time. Ability to reach, bend and stoop frequently. Ability to fill in where needed to assist all team members to ensure guest service standards and efficient operations. Attend P&L review meetings each quarter with the Operations Specialist to execute financial plans and maintain compliance to financial objectives. Attend all EOS events as scheduled. Time Capacity: Available time + self-discipline to use time effectively. Ability to complete rocks and other to-dos in a timely manner. Maximize efficiency to complete workload in a timely fashion. #J-18808-Ljbffr Flo's Collection