General Manager

Description The General Manager is responsible for all restaurant operations including establishing and maintaining customer service. The position is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff, and by controlling expenses, shortages, and all aspects of sales, merchandising, and inventory control. Essential Functions Coordinates efforts between the front of the house and the back of the house. Selects, hires, and trains staff. Coaches, counsels, and disciplines employees on performance, service, and attendance issues. Process employee terminations. Ensures that each customer receives outstanding service by providing a customer-friendly environment which includes greeting and acknowledging every customer, maintaining outstanding cleanliness standards, solid product knowledge, and all other components of customer service. Report any customer complaints to the District Manager. Maintains all merchandising standards, display presentation, signing standards, and monitor inventory levels. Manage quality control. Plans and assigns daily goals, tasks, and assignments. Assure proper completion through follow‑up. Maintains adherence to all Company policies and procedures as well as enforcing those policies with the team. Manages all accounting tasks including management of funds (count drawer in the morning, take deposits to the bank, take cash out from servers, balance funds at closing), receiving (check‑in shipments and put away), inventory (place orders), and payroll (figure labor yield and percentage and communicate such to the District Manager). Shares social media and advertising ideas with the home office. Attends the Chamber of Commerce meetings. Any other duties as assigned by District Manager. Requirements Competencies and Skills Min. 3 years GM experience. Problem Solving/Analysis. Leadership and Initiative. Teamwork Orientation. Customer Focus/Attentiveness. Time management and organizational skills. Stress Management/Composure. Advance mathematical, reading, and writing skills to complete documentation and forms. Intermediate computer skills (MS Word, Excel, Outlook, Dropbox, Cloud‑based Software, POS system), and ability to operate office equipment (computer, fax machine, scanner, printer, phone). Must have a good command of the English language, both oral and written, and must be able to communicate with upper management, fellow employees, and customers, including asking for clarification on tasks, policies, and procedures. Multi‑task oriented. Knowledge of workplace safety procedures. Ability to operate and use all equipment necessary to run a restaurant including ladders. Ability to freely access all areas of the restaurant including dining r, stock area, and register area. Must report to work when scheduled and on time with a positive attitude. Must complete ServSafe Food Handler and Responsible Vendor training. Must be of legal age according to State regulations to serve alcohol. Supervisory Responsibility This position manages and is responsible for the leadership of the employees of the restaurant, including the Kitchen Manager and the Assistant Manager. Work Environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slips, trips, falls, and burns. Frequent hand washing is required. The hours of work vary as business dictates. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand for extended periods of time; walk; stoop; crouch; kneel; use hands to finger, handle or feel; and reach with hands and arms. The position may require occasional lifting of products weighing up to 50 pounds. Position Type/Expected Hours of Work This position regularly requires long working hours, including holidays and frequent weekend and evenings work. The General Manager must be able and willing to perform any and all duties of a Host, Bartender, Server, or Kitchen helper at any given time, and any other duties assigned by the District Manager of the restaurant. Travel Travel is primarily local during the business day, although some out-of-area and overnight travel may be expected. Education and Experience State applicable health and/or alcohol compliance card. Bachelor's degree in Business Management of the Culinary Arts or equivalent working experience. Experience in the customer service industry. #J-18808-Ljbffr