AddressThe General Manager is the executive of the restaurant. They will be the team member that spends the most time in the restaurant and plays an integral role in the success of the restaurant. They are also responsible for ensuring standards and procedures are being upheld and followed. The General Manager’s responsibilities include, but are not limited to the following:
Communicate all necessary information to the team members
Place vendor food orders for delivery to restaurant
Record weekly inventory of restaurant food and supplies
Manage an open, mid-day, and closing shift
Interview potential team members
Hire team members
Ensure checklists such as opening/mid-day/closing, temperature, prep, safety and sanitation, and such are being completed daily
Position food items and smallware's in an organizational way in the restaurant
Handle guest complaints
Ensure the guest hospitality standard is upheld
Perform the proper cash handling procedures, specifically for opening and closing
Bring deposits to bank
Perform refunds, voids, comps, and checkouts
Create schedules
Conduct disciplinary actions on team members when necessary
Train the assistant manager and set them up for success
Wash, rinse, and sanitize used dishes if necessary
Unload trash can and transport trash to dumpster
Minimum Qualifications
Ability to remain in an upright stationary position for eight plus hours a day
Ability to change stationary positions frequently throughout shift
Ability to move around the restaurant frequently throughout the day
Ability to transport items up to fifty plus pounds around the restaurant
Ability to move fryer baskets filled with items in and out of fryers
Ability to read and write effectively
Ability to observe details at close range
Ability to count money
