GENERAL MANAGER

Job Details Location: MO 14 Florissant – Florissant, MO 63033 Salary: $50,000.00–$65,000.00 Position: Full‑Service Restaurant Manager Mission Treat every guest as if they are a guest in your home. Motto Perfect, Fast, Every Time. Operational Values Take care of employees: proper orientation, training, dignity and respect, and accountability. Take care of guests: great food made to specifications, hospitality, outstanding experience, and a clean, friendly environment. Commitment Creating guest loyalty through quality food and service. Training and developing people. Pride in appearance and community image. Enjoying work and doing the right thing for team members and guests. Operating honestly and ethically. Areas of Responsibility for Unit Operations Food Production Ensure menu items are correctly prepared, presented, and comply with recipes and timing. Forecast production and implement the Food Production system. Follow opening/closing procedures and strip coolers. Receive and store all products to maintain quality and freshness. Guest Satisfaction Assist in ensuring guests’ satisfaction, increase guest count, and build sales. Run a shift in the absence of higher‑level managers. Create a hassle‑free environment for dine‑in and carry‑out orders. Ensure catering and take‑out guidelines are followed. Focus on guest experience; greet guests warmly and acknowledge them on entry and exit. Handle complaints to satisfy guests. Maintain visible management presence during all meal periods. Sanitation and Safety Maintain Health Department and company sanitation policies; communicate standards to employees. Hold ServSafe certification. Keep inside and outside environments clean and maintain equipment. Follow Company Safety Program and OSHA standards. React calmly to emergencies and assist guests/employees. Administration Complete all daily paperwork per shift. Ensure cash control guidelines are followed. Improve restaurant operations based on Shopper's Report scores. Participate in physical inventory of food and non‑food items. Comply with corporate, government, and insurance reporting procedures. Forecast sales and communicate information to all relevant levels. Aware of food cost, labor cost, and operational expense guidelines. Human Resources Assist in recruiting to meet staffing needs. Comply with all applicable laws and company regulations. Maintain timely personnel reporting and orderly employee records. Monitor days off and manage staff with motivational techniques. Improve employee morale and address performance issues. Training The training program is a 4‑week process conducted in St.Louis, covering skills for position success, performance evaluation, career advancement, catering staff training, new‑hire training, management meetings, performance reviews, disciplinary procedures, termination reports, and exit interviews. Personal Development Management is expected to conduct themselves with respect, promote Bandana’s brand, focus on guest impact, acknowledge employee contributions, act in the company’s best interest, and uphold high ethical standards. Qualifications Two years experience as a Restaurant Manager in all operational areas. Knowledge of guest service, food handling, sanitation, and the restaurant industry. ServSafe certification and a valid driver’s license. Basic computer skills, motivational, listening, coaching, leadership, communication, results orientation, financial understanding. High school education or equivalent. #J-18808-Ljbffr Bandana's BBQ