General Manager

GENERAL SUMMARY:

The GM has the responsibility for ensuring the efficient functioning of their assigned restaurant. This includes delivery of exceptional products and service to guests, managing staffing and recruitment, conducting training, fostering employee growth, overseeing sales and finances, maintaining facilities, and engaging with customers. The GM, as the senior leader but working in partnership with the Executive Chef, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, and productivity.

ORGANIZATIONAL RELATIONSHIPS:

Positions that report directly to this position: The Executive Chef as well as All FOH management employees report to the GM (AGMs and RMs) additionally all FOH hourly staff. In larger restaurants, FOH departments (Bar, Servers, Runners, Bussers (or equivalent service staff positions) generally report directly to a different FOH manager; however, the GM is held accountable for appropriate delegating other management duties, staffing and employee retention.

DUTIES & RESPONSIBILITIES:

• Responsible for regularly managing and directing the work of FOH managers (and designated associate departments) which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, developing, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; initiates/recommends promotions & pay increases; resolves employee complaints; decides upon termination and other discipline of employees reporting to the GM.
• Responsible for managing and directing the work of all FOH departments.
• Responsible for ensuring the Company's guest service is provided in accordance with Company policy.
• Responsible for safety, security, and cleanliness of FOH areas and FOH equipment in the restaurant in accordance with Company policies, standards, and applicable codes and regulations.
• Develops and presents an annual business and budget plan working cooperatively with the Chef.
• With respect to the finalized business plan and budget adopted for the restaurant, is responsible for ensuring monthly compliance to budget (i.e., labor, food, and other costs).
• Responsible for exercising discretion and independent thinking with respect to the FOH Department, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances.
• Responsible for overall cash handling and enforcement of established procedures that include addressing any mishandling of cash or credit card transactions, and banking issues.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA- related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
• In coordination with the Executive Chef is responsible for the adherence to company standards for all kitchen operations including ordering, receiving, recipe and plating specifications.
• Responsible for proper restaurant maintenance, i.e., snow removal, plumbing, landscaping, lighting, signage, equipment issues.
• Interacts with external vendors to obtain the best quality in pricing and product.
• Conducts cost analysis for respective products.
• Initiates negotiations regarding vendor contracts and appropriately involves Legal Department and maintains records of contracts.
• Responsible for Local Store Marketing, seeking and seizing opportunities to connect with the local community to market the brand and grow sales.

ASSIGNMENT, REVIEW AND APPROVAL OF WORK:

• GM assigns, directs, reviews, and approves work of FOH management team and FOH hourly team working in the restaurant.
• Determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and make cuts (allows employees to leave early) as appropriate.

RESPONSIBILITY AND DECISION-MAKING AUTHORITY:

• In addition to having direct decision-making authority to manage and direct the work of FOH management staff and other FOH personnel, including to hire, discipline, and terminate, the GM participates in interviewing/selecting other associates and makes hiring recommendations.
• Completes and conducts performance appraisals for FOH managers and other personnel reporting to the GM.
• Disciplines FOH managers and other employees working in the restaurant.
• Terminates employees in conjunction with HR.
• Terminates/recommends termination of FOH managers.
• Authorizes and assigns overtime.
• Responsible for payroll for FOH and accurate timekeeping records.
• Ensures Company approved products are utilized.
• Exercises discretion and independent judgment with respect to decisions involving the management and operations of FOH Departments.

SKILLS & COMPETENCIES:

• Strong verbal communication and listening skills required.
• Excellent guest service skills with ability to understand guest needs and ask questions to expedite the handling of requests.
• Must possess excellent leadership and organizational skills.
• GM must be innovative, understand the brand, the industry, and have a good sense for marketing.
• Long term, the GM needs to have good financial understanding and be cognizant of the market in the immediate vicinity of the restaurant so as they can drive sales.
• The candidate must be proactive, "hands-on," and capable of challenging the status quo, yet skilled in the art of diplomacy.
• Must collaborate well with others, have well-developed team building skills, unquestioned integrity, and the experience, confidence, and presence to effectively manage difficult guest situations, interpersonal relationships, and sensitive employee relations issues.
• As business evolves and changes frequently, the GM must embrace change.

MINIMUM EDUCATION & TRAINING:

• Hospitality degree preferred; high school diploma required.
• 3-5 years Prior work experience in a restaurant or hospitality position required.
• Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and company personnel.
• Good judgement, the ability to make independent decisions without constant direction from others, and to solve problems as they arise within the workplace.
• Excellent guest service skills

ENVIRONMENTAL WORKING CONDITIONS:

• Restaurants generally open 7 days a week; 365 days per year.
• GMs usually work 50-55 hours a week.
• GMs must have the ability to exert fast-paced mobility for entire shifts. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe.
• Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.
• Must be able to navigate stairs.
• Position involves repetitive hand and wrist motion.
• Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

GENERAL:

• Significant working time spent on the dining room floor interacting with guests and employees.
• This position is a full-time position.
• This is a management/supervisory position and subject to transfer to other locations.
• Serv Safe Food and Alcohol Certification required.