General Manager

Benefits:

Competitive salary

Dental insurance

Employee discounts

Health insurance

Opportunity for advancement

Profit sharing

Training & development

Vision insurance

Wellness resources

Company Overview

Hiring good people, training them for excellence, and giving them room to grow is what sets us apart from others. We are looking for friendly, dependable, honest, hardworking individuals to complement our positive culture and team. At So Hospitality Group, we want to bring together caring, intelligent, innovative people who love to serve and lead others and are looking to join a growing company. So Hospitality Group currently consists of 3 different restaurant brands in multiple cities and growing, so your opportunities are endless!

Job Summary

General Manager (GM) is the key person responsible for managing the daily operations of the restaurant. Delivers revenues and profits by developing, marketing, financing, and providing exceptional guest experiences.

Responsibilities

Responsible for the mentorship and growth of RMs (Restaurant Managers), Keyholders, and CMs (Culinary Managers)

Leads and contributes to the success of the local meetings with influential and pertinent agenda topics

Communicates effectively with the District Manager (DM)

Ensure that the restaurant operates efficiently and effectively within the company’s fiscal and operational guidelines

Controls the inventorying of food and liquor within company standards

Controls labor costs within company standards

Responsible for accurate placing, receiving and stocking of all orders

Ensure secure, safe handling and transportation of funds

Utilize in-house surveys, staff evaluations and FOH/BOH site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction

Support and implement the company local store marketing programs

Ultimately responsible for ALL physical/aesthetic maintenance of the restaurant and maintenance of the drunken fish concept and theme

Ensures all operations are in line with company standards, with exceptional scores including: o P&L statements, in-house surveys, health inspections and FOH/BOH site evaluations

Conducts all FOH/BOH site evaluations with DM/CCD and utilizes team to implement any changes necessary to maintain an exceptional score

Food Preparation and Production

Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations

Maintain a working knowledge of all recipes, products and production procedures

Ensure established standards of food safety and sanitation are maintained

Purchase food products within established guidelines and protocols

Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times

Staffing and Building Great Teams

Conducts final interviews for FOH and BOH candidates

Ensure daily lunch and dinner pre-shift meetings are done consistently

Responsible for hiring, developing and/or replacing staff utilizing the Star Chart

Manages the schedules for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers)

Manages FOH/BOH schedules

Utilize established methods for interviewing and reference checks using tools provided by the support office

Conducts bi-annually management evaluations for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers)

Orient all new hires utilizing company handbooks and support materials

Develop staff members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews

Provide training and recognition to employees at all levels and maintains a high team-oriented environment

Administration and Auditing

Responsible for all employee files. Ensure that required documentation is complete and accurate within personnel files.

Responsible for restaurant P&L and works with team to ensure profitability of restaurant

Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential

Responsible to meet or exceed budgeted sales and profit goals

Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, worker’s compensation reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager’s log binder, invoicing, etc.

Preferred Qualifications

Education: 4-year college degree or equivalent. Course work in restaurant management

10+ years prior professional experience in restaurant management desired

Knowledge of computers

Microsoft Word, Excel, Outlook, PowerPoint, OneNote

Great people management skills, communication and listening skills. Must be flexible and adaptable to change

Demonstrated time management and organizational skills

Must be internally motivated and detail oriented and have a passion for teaching others

Must be able to work a flexible schedule including days, nights, weekends and holidays

Benefits/Perks

Employee Discounts

Opportunity for Fast Advancement

Competitive Pay

Direct Deposit

Health + Vision + Dental Insurance Benefits

Paid Vacation