General Manager

Restaurant General Manager Essential Functions Ensures flawless execution of every detail, every shift, by every team member to exceed guest expectations at all times. Provides direction, coaching, training and development for team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures all food, beverage and service standards, policies and procedures are adhered to. Partners with the AGM to ensure financial performance of the restaurant. Ensures consistent execution of all systems, standards, inventory and cost controls. Partners with the AGM to create and implement plans that result in improved financial performance in all areas of operation. Partners with AGM to plan, execute and follow up on new company initiatives. Utilizes catering team to inspire community involvement and build sales. Ensures team members and manager schedules support the positive performance of the restaurant by verifying the right people are in place and par levels are scheduled according to projections. Interviews and assists in final selection of all team members, maintaining appropriate staffing par levels. Partners with AGM to verify that all daily administration is carried out according to policy and standards. Proactively organizes and plans work anticipating the ever-changing needs of business. Communicates effectively with guests, team members, management team, local owner, Station 5 team, and vendors. Responds to guest feedback promptly and ensures positive guest recovery. Ensures cleanliness of exterior and interior facilities and sufficient supply levels to execute responsibilities. Follows safety procedures and standards when operating all equipment. Provides a safe and professional, non-hostile, harassment‑free working environment for team members. Has ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements High school diploma or general equivalency diploma (GED). Some college preferred. Minimum of three years of high volume full‑service restaurant management experience. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best team members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year‑over‑year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations May Be Requested) Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional Requirements Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel, crouch and climb. Climbing ladder and step stool. Dexterity required for handling food items and dishes. #J-18808-Ljbffr