General Manager

The General Manager contributes to Death of the Fox and High Grounds (DOTF-HG) success by
managing the success of our company’s operational performance. This job plans, directs, or coordinates
the operations of DOTF-HG to ensure high standards in food quality, customer service and operational
efficiency. Duties and responsibilities include formulating policies, managing daily operations, planning
the use of materials and human resources, financial management and budgeting, food and labor cost
control, implementing technology, managing logistics, analyzing performance data and reports, and staff
training and development. The incumbent is responsible for modeling and acting in accordance with the
DOTF-HG Mission Statement, Philosophy & core values.

JOB RESPONSIBILITIES
Summary of Key Responsibilities
Responsibilities and essential job functions include, but are not limited to, the following:

 Acts with integrity, honesty and knowledge that promote the culture, values and mission of
DOTF-HG. Maintains a calm demeanor during periods of high volume or unusual events to keep
store operating to standard and to set a positive example for all employees.

 Overall responsibility for maintaining operational performance goals. Examples include meeting
or exceeding net revenue and overall profitability goals; Cost of Goods Sold; Cost of Labor;
Reduction of waste; and other industry standard restaurant productivity/profitability metrics or
goal achievement. Identify and report areas needing cost reduction or program improvement in
a timely manner to ownership.

 Direct and coordinate operations, service, food and beverage menu, restaurant environment,
cleanliness standards, management development service style/system, food safety and internal
marketing initiatives. Delegate these responsibilities to management staff and shift supervisors
as needed to ensure primary focus is on overall company operational performance

 Coordinate activities between all locations for smooth and efficient implementation of food and
beverage initiatives, service initiatives, POS, operational updates, and training programs.

 Prepare staff work schedules and assign specific duties.

 Monitor suppliers to ensure that they efficiently and effectively provide needed goods or
services within budgetary limits.

 Direct or coordinate financial or budget activities to fund operations, maximize investments, or
increase efficiency.

 Provide leadership and coaching to management in the areas of recruiting, hiring, training,
coaching, and motivating employees in order to achieve goals and objectives.

 Identify training needs and initiate development of all general managers and management.

 Lead the design, implementation, and integration of new and existing training programs,
operations manuals, continuing education, assessments, resources, processes, and initiatives
that establish a brand wide culture of continuous learning.

 Establish or implement standard policies, goals, objectives, or procedures in conjunction with
CEO, shareholders, business partners, and staff members.

 Conduct regular briefing reports for Site Managers/ Supervisors that include follow-up on all
important items discussed in previous briefings.

 Conduct monthly unit management meetings with a standard agenda.

 Plan or direct activities such as sales promotions that require coordination with other managers/
supervisors.

 Attend weekly meetings with president/owner to discuss follow-up on all important items
discussed in prior meetings and those that are directly/related to the company objectives.

 Facilitate open discussions and communication with team members, and other business or
vendor partners to improve organizational efficiencies and practices.

 Conduct field visits to all locations as necessary to assist with operational items, continuous
improvement, and further develop best practices that drive sales and profit.

 Analyze menu, cost of items, price of items, and movement to maintain the most profitable
product mix.

 Develop, suggest or implement product-marketing strategies, including advertising campaigns or
sales promotions with coordination of CEO and marketing lead(s).

QUALIFICATIONS
 5 years in restaurant leadership and management
 Ability to develop and maintain effective working relationships with staff and ownership
 Ability to delegate effectively and manage time to optimal value
 Ability to lead and motivate team
 Excellent customer service skills

COMPENSATION + PERKS
 $45-65K annual base salary plus commission/bonus 
 2 weeks of PTO/ Vacation per annum available to be used within a calendar year
 Up to 40 hours accrued sick time per NJ state requirements.
 Opportunity to participate in quarterly incentive program based on key performance indicators
for the company.