General Manager

General Manager

The General Manager supervises the daily operations of the front of house and back of the house. The General Manager is responsible for maintaining P&L statements for the restaurant, along with training, management of training and operational tools, support to staff, creating a safe work environment and serving as the primary liaison between the Corporate Office and the restaurant. The General Manager implements and maintains a service and management philosophy which assists the Restaurant staff in achieving a standard of guest service that meet or exceed the company established standards of guest satisfaction and cleanliness. The General Manager is responsible for enforcing and maintaining all newly rolled out policies and procedures and ensuring that the restaurant and its staff are adhering to such policies.

Reports To: Director of Operations

Supervises: All front of house and kitchen staff, Assistant General Manager, Restaurant Manager, Restaurant Supervisor

Key Relationships: Internal Back of House Staff, Bar Staff, Restaurant Staff and Corporate Office. External Restaurant Guests, Vendors

Qualifications/Skills:

Essential:

• Three (3) years experience in restaurant management.
• Well-versed in service techniques and experienced in training staff on these techniques.
• Diverse front of the house experience.
• Ability to satisfactorily communicate in English (speak, read, write) with both guests and co-workers.
• Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, without supervision.
• Ability to: a) maintain restaurant standards, policies and procedures, b) prioritize and organize work assignments, direct performance of assigned staff and follow up with corrections where needed.
• Ability to lead and direct a diverse workforce through training, coaching, counseling and progressive discipline where necessary.
• Ability to effectively write staff schedules in accordance with forecasted business levels and agreed upon staffing guidelines and service standards.
• Ability to work autonomously while maintaining restaurant and company procedures.
• Ability to make timely decisions within the parameters of guidance supplied by the Director of Operations.
• Ability to manage labor, beverage and operating supplies within budgeted or forecasted guidelines
• Ability to work a variety of varying schedules.
• Punctuality, regular and reliable attendance.
• Interpersonal skills and the ability to work well with co-workers and the public.
• Adhere to all Federal, State and local, as well as company and property, health and safety standards.
• Liquor Awareness Certification.

Desirable:

• College graduate.
• Guest relations training.
• Additional language skills.
• Previous experience with POS system, preferably Toast.
• Ability to communicate in a second language, preferably Spanish.

Essential Physical Abilities:

• Endure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping.
• Ability to lift, bend, stoop, push or pull heavy load weighing up to 50 lbs.
• Ability to stay on one's feet for up to eight (8) at a time.

Essential Job Functions/Leadership:

• Create schedules for front of house and kitchen for all meal periods to budget and level of business.
• Responsible for supervising all staff service during scheduled shifts including but not limited to mornings, afternoons and weekends.
• Leading pre-shift meetings
• Training / ongoing training
• Reviews / goal setting / coaching and counseling
• Provide Toast support to restaurant
• Distribute employee uniforms and maintain uniform inventory form
• Provide feedback to staff on performance/disciplinary problems through one-on-one sessions as well as departmental meetings.
• Lead hiring process for restaurant
• Create cleaning schedule
• Schedule managers to level of business
• Create monthly inventory procedures
• Assist in the development and execution of department training to educate employees on how to safely and thoroughly perform their tasks.
• Ensure that all company policies and procedures are consistently being adhered to by all restaurant staff.

Daily Operations:

• Communication with guest concerning request, inquiries, and information.
• Direct all in-restaurant banquets / large groups and catering
• Actively be involved in restaurant marketing efforts
• Maintain active relationship with the surrounding community, trends and competition
• Have working knowledge of Toast, trouble shooting and reporting functions
• Thorough knowledge of all food and beverage menus
• Monitoring and responding to guest complaints to ensure guest satisfaction.
• Ensure that company core values and mission are present in daily operations.
• Planning and distributing work for shift being supervised.
• Ordering and purchasing of products and material needed for restaurant. Create par levels.
• Controlling flow and distribution of merchandise, materials and supplies

Accounting:

• Ensure all daily cash reconciliation is accurate for restaurant.
• Ensure all cash handling and tip reporting policies are being followed by all employees

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Salary:

Range includes benefits and bonuses.

VPC Pizza Management, LLC is committed to the principles of equal employment. It is our intent to maintain a work environment that is free of harassment, discrimination, or retaliation based on the following protected classes: age (40 and older), race, color, national origin, ancestry, religion, sex, sexual orientation (including transgender status, gender identity, or expression), pregnancy (including childbirth, lactation, and related medical conditions), physical or mental disability, genetic information (including testing and characteristics), veteran status, uniformed service member status, or any other status protected by federal, state, or local laws. The Company is dedicated to the fulfillment of this policy in regard to all aspects of employment, including, but not limited to, recruiting, hiring, placement, transfer, training, promotion, rates of pay, other compensation, termination, and all other terms, conditions, and privileges of employment.