Common Bond General Manager

General ManagerAs a General Manager, you will be responsible for leading and driving the daily operations of your respective restaurant. You will oversee the kitchen and Front of House to ensure a positive guest experience. You will lead our team and be responsible for all functions to ensure a smooth operation. This leader is self-motivated, positive, and passionate for fostering a great sense of teamwork in an environment of exceptional customer service.Duties & ResponsibilitiesMeet and exceed financial and profitability goalsAdhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costsResponsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and proceduresManage the facility while upholding our standards of excellence and hospitalityEstablish and build community relationsEnforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinancesResponsible for ensuring consistent high quality of food preparation and serviceMaintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standardsWork with main office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize wasteEstimate food needs, place orders with distributors, and schedule the delivery of fresh food and suppliesMust be ServSafe certifiedWill uphold all ServSafe guidelinesEnsure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guestsEnsure that proper security procedures are in place to protect employees, guests and company assetsEnsure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injuredManage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanlinessMaintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shiftsInvestigate and resolve complaints concerning food quality and serviceProvide direction to employees regarding operational and procedural issues. Interview hourly employees.Direct hiring, supervision, development and, when necessaryConduct orientation and new hire training, explain the Common Bond Philosophy, and oversee the training of new employeesDevelop employees by providing ongoing feedback, establishing performance expectations and by conducting annual performance reviewsManages team members fairly and take a personal interest in knowing all team membersProject a positive and motivated attitude among team membersCoach and counsel team members in a timely manner and in accordance with company policyRequired Knowledge, Skills and AbilitiesMinimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment with a focus on exceptional customer serviceAbility to learn and train others on all aspects of the restaurantAbility to drive hospitality and inspire others to do soMust be able to coach and develop othersMust always be able to work an 8-hour shift standing up; 50 hours per weekAbility to lift up to 50 lbs.