General Manager

General ManagerThe General Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of employees. In addition, he/she oversees the inventory and ordering of food and supplies, optimization of profits and ensures that guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance. The General Manager reports to the Regional Director.Responsibilities:Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experienceOversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experienceManage 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 needsPrepare schedules and ensure that the restaurant is staffed for all shiftsAble to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problemsAdhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costsMaintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance and atmospheric standardsKeeps Regional Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessaryEnsure a safe working and guest environment to reduce the risk of injury and accidentsMaintains a favorable working relationship with all employees to foster and promote a cooperative and harmonious working climateComplete accident reports promptly in the event that a guest or employee is injuredRun successfully high-volume storesEstimate food and beverage costs by working with the corporate office staff for efficient provisioning and purchasing of suppliesHelp to create the systems, structure, and tools to support growthHas an entrepreneurial spirit-bring ideas and a point of view to the table, not just an ability to execute what are told to doPossess leadership skills- an ability to teach, coach and develop a large team, understanding that their success is your success.Interview hourly employees: direct hiring, supervision, development and termination of employeesEnsure positive guest service in all areasRespond to complaints, taking appropriate actions to turn dissatisfied guests into return guestsShare our love of great food and drinksSkills:Mindful to guest needs, strong sense of urgency that can respond quicklyEager to learn and grow with an expanding conceptSelf-disciplined, proactive, leadership ability and outgoingAbility to handle interruptions and distractions without losing focus on detailsExceptional organizational and time management skillsEffective communicator one-on-one or in front of large groupsKnowledge of computers (MS Word, ExcelWorking Conditions:Hours may vary if manager must fill in for his/her colleagues or if emergencies arisePosition requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motionWork with hot, cold, and hazardous equipmentOperate phones, computers, copiers, and other office equipmentEducation/Experience:5 years of high volume restaurant experience preferredBA/BS degree in hotel/restaurant management is desirable