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

• 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

Compensation: $60,000.00 - $85,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

MISSION

To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.

VISION

We will be recognized as an extraordinary leader in the hospitality industry through the passionate pursuit of excellence across all our endeavors.

VALUES

Integrity

We will be open and honest in all activities. We will always do the right thing.

Guest Focus

We are engaging, responsive, and flexible in providing the highest level of extraordinary hospitality to our guests.

Respect

We value the team, and the guests, while embracing diversity and treating individuals with courtesy and politeness in all interactions.

Community Volunteerism

Our business decisions are guided by a shared commitment to being active and responsible members of the communities in which we work and live.

Loyalty

We are dedicated to the mission of Legacy Restaurant Group, and we are all personally accountable for upholding and advancing its vision.

Pursuit of Excellence

We will seek excellence in everything we do in an effort to create an extraordinary culture that achieves the highest levels of success by all performance measures.

The success of our restaurants is a direct reflection of the talent and dedication of our extraordinary team members. From the kitchen to the dining room, every team member plays a vital role in our pursuit of the perfect guest experience. We are committed to attracting the best in the industry while treating each person with respect and dignity. You will be entering an environment where your hard work truly makes a difference and helps us in our pursuit of exceptional quality. We value the skills, strengths, and perspectives of our diverse team, and depend upon each other to cultivate an atmosphere that is disciplined as well as rewarding. We are continually sharing ideas and learning in order to improve our organization and ourselves.

Hospitality is a key ingredient for creating an exceptional dining experience, and great hospitality begins with a simple smile and genuine warmth. Smiles not only impress and welcome our guests, but also energize our teammates.

We approach food and service as an art form requiring grace, finesse, and sophistication. Acting with care ensures that efficiency never becomes haste and quality never suffers for convenience. Through thoughtful presentation of oneself and our food, we show respect for our ingredients, our buildings, our guests, and our colleagues.

Attention to detail is most important in hospitality and service. Often times the smallest things are the most memorable part of a guests visit. Every detail contains an opportunity to leave a lasting impression.

We hope your time with us will be fulfilling on many levels. It is our sincere wish to share the message of hospitality with you as a tool not only for the restaurant, but also for your daily life.