Big Woods Franklin: General Manager

Big Woods Restaurants, a local brand with a passion for hospitality, has its roots in Indiana. What began as a single location has grown into a family of 10 and continues to expand, serving various communities across the state, including Nashville. We firmly believe that every guest who walks through our doors deserves more than just a meal; they deserve an unforgettable experience. At Big Woods Restaurants, we take immense pride in our warm and welcoming hospitality. Our commitment goes beyond providing excellent service; it extends to our dedication to showcasing the best of Indiana. We proudly offer a carefully curated selection of local brews, handcrafted cocktails, and heartwarming Midwestern comfort food. As part of our extended family, we work hand-in-hand with our sister companies, including Hard Truth Restaurant, Hard Truth Distilling Co., and Quaff ON! Brewing Co. Together, we’re more than just a group of businesses; we’re sharing our love for craft and community with every guest we serve.

Position Overview: Big WoodsGeneral Manager is a senior leadership role responsible for overseeing the daily operations, financial performance, and overall success of the restaurant. This role requires a strong combination of management, leadership, and customer service skills to ensure a seamless dining experience for guests and a motivating work environment for the staff.

Key Responsibilities:

• Operational Leadership:

  • Direct and manage all aspects of restaurant operations, including front-of-house and back-of-house activities.

  • Ensure compliance with health and safety regulations, food quality standards, and sanitation practices.

  • Develop and implement standard operating procedures to enhance operational efficiency.

• Financial Management:

  • Create and manage annual budgets, ensuring revenue and cost targets are met.

  • Monitor and analyze financial statements, identify trends, and implement strategies to maximize profitability.

  • Control expenses, manage inventory, and minimize wastage to achieve financial goals.

• Staff Management:

  • Recruit, train, and supervise restaurant staff, including servers, chefs, kitchen staff, and support personnel.

  • Foster a positive and inclusive work environment, promoting teamwork, collaboration, and professional growth.

  • Conduct performance evaluations, provide feedback, and address disciplinary issues when necessary.

• Customer Service Excellence:

  • Ensure exceptional customer service by setting and maintaining high service standards.

  • Address customer feedback and complaints in a timely and effective manner, striving to enhance the guest experience.

• Menu Development and Quality Control:

  • Collaborate with the culinary team to create and update menu offerings that align with customer preferences and market trends.

  • Ensure consistency and quality of food and beverages through regular taste tests and quality checks.

• Marketing and Promotion:

  • Develop and execute marketing strategies to attract and retain customers.

  • Plan and coordinate special events, promotions, and initiatives to increase restaurant visibility and revenue.

• Vendor and Supplier Management:

  • Build and maintain relationships with suppliers, negotiating contracts and ensuring timely deliveries of high-quality ingredients and supplies.

• Inventory and Supply Chain:

  • Monitor inventory levels, track usage, and manage stock to prevent shortages and wastage.

  • Optimize supply chain processes to maintain efficient operations.

• Compliance and Regulations:

  • Stay up-to-date with local, state, and federal regulations related to food safety, alcohol service, and labor laws.

  • Ensure the restaurant's adherence to all relevant legal requirements.

Qualifications and Skills:

• Proven experience as a General Manager or in a similar senior leadership role.

• Strong leadership, communication, and interpersonal skills.

• Excellent problem-solving and decision-making abilities.

• Proficiency in financial management and budgeting.

• In-depth knowledge of restaurant operations, including kitchen management, customer service, and marketing.

• Familiarity with restaurant software and point-of-sale (POS) systems.

• Ability to work in a fast-paced environment and manage high-pressure situations.

• Degree in Hospitality Management, Business Administration, or a related field (preferred but not mandatory).

Benefits and Perks:

• Medical, vision and dental insurance

• Critical illness, life and disability insurance

• 401K at one year of employment

• Discounts on meals and merchandise

• Cell phone stipend

• PTO