Restaurant Manager

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. The General Manager will need to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Benefits:

• 401(k)
• 401(k) matching
• Bonus based on performance
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development

Summary of General Manager Position:  


Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.              


Duties & Responsibilities:

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service. 
• Oversee the back & front of the house staffing.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Fill in where needed to ensure guest service standards and efficient operations.
• Ensure that all food and products are consistently prepared and served per restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with company’s guidelines for approval or review.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• The General Manager will also be the department representative for special in house or catering events, working each special event and this will involve all planning associated with each event.
• The General Manager will oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• The General Manager must take primary responsibility for interviewing and recommending to company officers which candidates should be hired, and actions to be taken with respect to under-performing employees, through and potentially including termination of employment.
• The General Manager will make deposits of funds based on company guidelines, as needed.
• The General Manager will need to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• The General Manager needs to be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any violations of company policies, rules and procedures.
• The General Manager must fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• The General Manager must champion a training culture with the food & beverage team to ensure succession planning, and a culture that exceeds the very best
• The General Manager should work closely with cooks to ensure the correct inventory levels are available to assist in operating the Food and Beverage team
• The General Manager will maintain the F&B Management invoices and journals manage and monitor expenditure and assist in budget setting each year for the restaurant. 
• The General Manager must provide advice and suggestions to owners as needed to improve business.
• The General Manager must provide an environment of openness and trust, with constant feedback and performance coaching