Restaurant General Manager - Fuddruckers Chinatown

• Establishes restaurant business plans by surveying restaurant demand.
• Meets restaurant financial objectives by developing budgets, systems, and following up.
• Controls purchases and inventory by meeting with the kitchen and bar manager once a week to discuss profitability and strategies.
• Maintains operations by ensuring the adherence of policies and standard operating procedures FOH and BOH cleanliness and organization, FOH and BOH Uniform and Appearance Standards.
• Guest Relations, all LRM: facilitates and recognizes opportunities to drive sales, delegates LRM if appropriate.
• Restaurant Schedules: Approves all Back of House and Front of House schedules, including training schedules and using appropriate tools. Completes the manager’s schedule in a timely manner.
• Follow up: preventative maintenance as scheduled; R&M issues logged/ called in/ corrected in timely fashion.
• New Menu/LTO roll outs completed as needed, follow up on updates.
• Manage productivity through scheduling and staff levels.
• Maintains guest satisfaction through interaction, maintaining food quality standards, and ticket execution times.
• Involved in hiring employees by making the final decision.  Involved in all parts of training and follow up.
• Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests.
• Helps to develop new goals to achieve better service and financial success of the restaurant.
• Management Development: schedules, one-on-ones, Manager meetings, shift feedback, Kitchen Manager, Bar manager, and Shift Leader performance evaluations.
• Shift execution. Executes & develops management team to execute great shifts through the 16 Steps, ongoing coaching and development of TMs, systems execution 100%, OAW execution, ensure Guest satisfaction during shift.
• Understands the priorities of the Fuddruckers food and service culture and business model.

• Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety.
• Highly organized and possess excellent time management skills.
• People management, fostering teamwork, and effective delegation,
• Strong understanding of cost, labor systems, P&Ls that lead to restaurant profitability.
• Strong communication and leadership skills.
• Comfort working with budgets, revenue, and forecasting.
• Ability to lead big groups of people.
• Self-motivated with a high energy level.

• 5+ years’ successful experience as a restaurant general manager with volume exceeding $3.5 million per year.
• 7+ years restaurant manager experience.
• Associate or bachelor’s degree in business management preferred.
• High school diploma or GED.
• Current food handler’s card and other certification as required by federal/state/local law.
• Comfortable using a computer, navigating standard office and point-of-sale software.

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