General Manager

General Manager Salary range $60,000-$85,000 based on experience and profit-sharing bonus.

The General Manager (GM) is responsible and accountable for all restaurant activities and assumes complete responsibility for the restaurant as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

ESSENTIAL FUNCTIONS

Total Customer Satisfaction

Consistently provide a quality product and customer service experience that delivers total customer satisfaction. Modes and create an environment in which the customer is always right; ensure a positive customer service experience.

Respond positively and quickly to customer concerns. Correct potential problems before they affect customers.

Hire high quality people who demonstrate and ensure consistent customer satisfaction.

Ensure all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluate each employee’s ability to maintain high levels of customer satisfaction.

Maintain restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness (QSC).

Utilize labor effectively to meet budgets while ensuring high quality of QSC.

Training and Development.

Continuously improve the skills, knowledge and morale of all employees. Treat employees with dignity and respect; Create an environment where the entire team does the same.

Effectively utilize all training programs from new employee orientation, up to and including management training classes.

Prepare qualified employees for promotion to the next position. Continually develop adequate numbers of shift leaders to meet the objective of the business plan.

Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold the employees accountable for performance. Make tough decisions regarding performance related issues; Confront poor performance.

Effective Business Management.

Maximize financial performance and profit.

Develop and execute the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. Achieve results by planning, communicating, delegating and following up.

Execute company wide marketing programs; Initiate programs on time, correctly and with minimal direction.

Identify and develop local restaurant marketing strategies to maximize sales.

Appropriate and Fair Business Practices.

Ensure business and personnel practices are within the law and consistent with policies and procedures.

Serve as a role model and set a positive example for the entire team in all aspects of business and personnel management.

Enforce all labor laws (federal, state and local).

Follow procedures for safety and security of employees, customers and company assets (building, cash, equipment, supplies).

Uphold company food safety, food handling and sanitation requirements, to ensure health and safety of customers and employees.

Minimum Qualifications

Be 21 years of age or older

High School diploma or equivalent. College Degree preferable.

Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service industry

Must have at least one year of beer, wine, and liquor experience

Able to understand and speak using the predominant language(s) of guests

Excellent basic mathematical skills

Able to handle money and operate a point-of-sale system

Able to work in a standing position for long periods of time (up to 5 hours)

Able to reach, bend, stoop and frequently lift up to 50 pounds

Stamina and availability to work 50 to 55 hours per week

Able to work flexible hours necessary to manage and operate restaurant effectively

Must have reliable transportation; valid drivers license and proof of insurance

Must have a reliable method of communication with employees and accessible 24/7