As a General Manager, you will be responsible for leading and driving the daily operations of your respective restaurant. You will oversee the kitchen and Front of House to ensure a positive guest experience. You will lead our team and be responsible for all functions to ensure a smooth operation. This leader is self-motivated, positive, and passionate for fostering a great sense of teamwork in an environment of exceptional customer service.
Duties & Responsibilities
- Meet and exceed financial and profitability goals
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures
- Manage the facility while upholding our standards of excellence and hospitality
- Establish and build community relations
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
- Responsible for ensuring consistent high quality of food preparation and service
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
- Work with main office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies
- Must be ServSafe certified
- Will uphold all ServSafe guidelines
- Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
- Ensure that proper security procedures are in place to protect employees, guests and company assets
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured
- Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
- Investigate and resolve complaints concerning food quality and service
- Provide direction to employees regarding operational and procedural issues. Interview hourly employees.
- Direct hiring, supervision, development and, when necessary
- Conduct orientation and new hire training, explain the Common Bond Philosophy, and oversee the training of new employees
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting annual performance reviews
- Manages team members fairly and take a personal interest in knowing all team members
- Project a positive and motivated attitude among team members
- Coach and counsel team members in a timely manner and in accordance with company policy
Required Knowledge, Skills and Abilities
- Minimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment with a focus on exceptional customer service
- Ability to learn and train others on all aspects of the restaurant
- Ability to drive hospitality and inspire others to do so
- Must be able to coach and develop others
- Must always be able to work an 8-hour shift standing up; 50 hours per week
- Ability to lift up to 50 lbs.
Reports to: Director of Operations
FLSA Status: Exempt
Work schedule
- 10 hour shift
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- 401(k)
- 401(k) matching
- Referral program
- Employee discount
