General Manager

Acting General ManagerActs as the "right-hand" person to the GM - fills in for the GM in all functions while the GM is out of the building. Supports them in any way possible for the benefit of the restaurant team and operations.Support all restaurant operations and conditions to ensure the quality of the product and customer service. Support includes:Team Member job performance; Food and labor costs, Budget and sales building; Maintenance and operation of restaurant equipment; Food and beverage preparation, storage, inventory, and presentation; Food and beverage service; Vendor invoices and the food ordering system; Manager log entries and communication; Cash and POS accuracy and security.Communicate with Team Members, guests, vendors and Hielan personnel for various needs.Proficient as Kitchen Manager as Hielan area of responsibility - should be acting in this role under the GM unless a rare instance approved by the Area Director and RVP.Understand and practice safe food handling procedures to always ensure compliance with local health standards and Steritech readiness.Knows and works the Quarterly Business Plan with proficiency - works with GM in preparing ideas and tactics for the plan.Proficient in their demonstration of Hielan's Service 101, P.A.C.E. and is a role model in using these methods of management during their shifts, along with teaching and accountability with the team.Strong influencer of running the restaurant to budget targets each shift.Follow operational systems, such as our Manager Timeline and performing quality Line Checks.Has been working on their Hielan Manager Career Development plan and is working diligently towards sign-off to become GM ready.Assist and recommend to GM in making personnel decisions regarding hiring, terminations, promotions and raises.Shows strong training skills with the hourly team members, maintains training standards through trainer and training team development.Understands importance of role as a mentor to the Manager and Shift Leaders.Provides candid, timely feedback during their shifts to all Team Members.Proficient at the monthly maintenance checklist and makes recommendations to GM where repairs and expenditures meet guest and TM needs and does so within budgetary guidelines.Assists the GM in inventory counts and reconciliation.Is a vocal leader through their actions and commitment to their guests - every shift.When needed, may perform the duties of a food server, expo, line cook, Service Assistant or food runner.