General Manager

JOB DESCRIPTION – RESTAURANT GENERAL MANAGER

Brewpub General Manager's responsibilities include maintaining the brewpub's revenue, profitability, and quality goals. You will ensure efficient restaurant operations, as well as maintain high production, productivity, quality, and customer-service standards.

You will ensure the Huss standards of our award-winning craft beers, a high-quality menu, and motivate our staff to provide excellent hospitality service. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment as well as during slower times. Ultimately, you will ensure our Brewpub restaurant runs smoothly and customers have pleasant dining and drinking experiences. Develop, support and lead the management team.

Work closely with entire management team to ensure that the highest hospitality, service and food standards are executed while building the Huss Restaurant Concept and representing the values and mission of Huss Brewing!

· Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

· Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

· Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

· Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.

· Compile and balance cash receipts at the day's or shift's end.

· Perform various financial activities, such as cash handling, deposit preparation

· Supervise and participate in kitchen and dining area cleaning activities.

· Estimate ingredients and supplies required to prepare a recipe.

· Investigate and resolve complaints regarding food quality, service, or accommodations.

· Ensure that all products are received in the correct unit count and condition and that deliveries are performed by the restaurant’s receiving policies and procedures.

· Control inventories of food, equipment, smallware, and liquor and report shortages.

· Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.

· Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

· Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

· Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

· Forecast staff, equipment, and supply requirements based on a master menu.

· Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

· 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.

· 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.

· Assign duties, responsibilities, and workstations to employees in accordance with work requirements.

· Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

· Be knowledgeable of restaurant policies regarding personnel.

· Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets

· Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

· Continually strive to develop staff in all areas of managerial and professional development.

· Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

· Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

· 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.

· Arrange for equipment maintenance and repairs and coordinate a variety of services, such as waste removal and pest control.

· Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks

· Attend all scheduled employee meetings and offers suggestions for improvement.

· Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

· Fill-in for fellow employees to ensure guest service standards and efficient operations.

· Support the team in executing restaurant objectives, budgets, policies, procedures, and strategies.

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off

Experience level:

• 5 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekends as needed

Experience:

• Full Service: 2 years (Preferred)

Work Location: In person