General Manager

DUTIES & RESPONSIBILITIES Coach, develop, and lead by example. Ensure staff is properly equipped with the tools to complete their tasks. Touch tables ensuring guest satisfaction. Recognize and cultivate regular guests and repeat business. Create an environment of trust and mutual respect. Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service. Manage staffing levels and controllable costs ensuring they are in line with budget. Ensure that private events, catering, and banquets are successfully executed. Adhere to company's cash handling procedures. Ensure that all equipment is kept clean and in excellent working condition. Complete nightly logs and manager reports. Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations. Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information. Respond to guest concerns/complaints and correct errors or resolve complaints while maintaining a positive attitude. Possess complete understanding of the employee handbook and adhere to the regulations contained within it. Comply with all safety and health department procedures and all state and federal liquor laws. Maintain company safety and sanitation standards. Ensure complete and proper check out procedures. Assist and/or complete additional tasks as assigned. COMPENSATION & BENEFITS Competitive Pay (annual salary $110K - $120K). Health, Dental, and Vision Benefits. Bonus potential. Paid Time Off. QUALIFICATIONS & SKILLS High School Diploma or equivalent required. Bachelor's Degree preferred. Proof of eligibility to work in the United States. Valid Driver's License. 21+ years of age. Possession of or the ability to possess all state required work cards. Minimum of three to five years related experience. Proficient in Windows MS Office, Open Table, Outlook. Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls. Knowledge of state and local laws as it applies to liquor, labor, and health code regulations. Experience with POS systems and back office reporting systems. Familiarity with beer and spirits. Proper lifting techniques. Guest relations. Sanitation and safety. Safe alcohol service. Full-service restaurant operations. Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public. WORKING CONDITIONS Small to medium office or shared work space. Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors. Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon guest volume. Fast-paced, high volume, full-service restaurant. Very "hands-on" style of management. Work varied shifts to include days, nights, weekends, and holidays. PHYSICAL REQUIREMENTS Ability to walk for long periods of time. Ability to stand for long periods of time. Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time. Ability to understand the speech of another person. Ability to speak clearly so listeners can understand. Ability to push and lift up to 50 lbs. Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl. DISCLAIMER This job description is a summary of duties, which you as a General Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide to expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice. #J-18808-Ljbffr

Created: 2024-11-08