General Manager

BLUE PLATE CORE FOCUS
Passionate Hospitality & Flavors Fuel our Community,
This really is our niche. This one statement captures the following:
Flavors: distinctive taste and quality, not just food and drink
Fuel: energy, sustenance, nourishment, power, an everyday need
Community: the people that work for us, dine with us, live by us
BLUE PLATE CORE VALUES
We Are:
Adaptable
Committed
Enthusiastic
There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:
ADAPTABLE to our changing world
COMMITTED to our people & our community
ENTHUSIASTIC to living our best life
Accountabilities and Responsibilities

• Leadership - The GM is expected to lead by example in all areas. Enthusiastic dedication, professionalism
• and positive leadership have the greatest impact on the team. The GM must organize, energize, develop and
• lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles.
• Create a culture, atmosphere and environment of Passionate Hospitality
• Running great shifts using great people and creating relationships with guests
• Hiring great people and not compromising standards
• Training and upholding employees and managers to company standards
• Communicating to management team clearly and effectively
• Communicating to DO clearly and effectively
• Identifying opportunities and taking swift action to correct behavior
• Always looking for sales opportunities and weighing them against ROI
• Oversee and accountable for all BOH responsibilities which include line checks, hiring and training, accountability, efficiencies, quality control, financials, and all other company directives
• Development of Management Team - General Managers are responsible for the development and cohesiveness of their management team. This team is typically comprised of the Assistant General Manager, FOH Manager, Chef and Sous Chef, as well as any Key Hourly Employees. The GM is overall responsible for:
• Coaching & Mentoring
• Development Plans & Support
• Giving & soliciting consistent and constructive feedback
• Assisting managers with goal setting and action plans
• Reviewing managers' goals, measuring successes and opportunities
• Holding your team accountable in a fair and consistent way through tough conversations and follow through on directives given.
• Profitable Financial Operations - The General Manager is held accountable to the store being a profitable operation. Key areas to this are:
• Understanding of Profit & Loss statement and what impacts it.
• Ability to organize daily, weekly, per period financial obligations.
• Understands the budget and how to impact it
• Comprehension of financial reporting platform, inclusive of all functions
• Daily Sales Reporting
• Accounts Payable
• Inventory
• Payroll
• Entry & Research
• Ability to communicate weekly Sales and P&L results succinctly and with purpose
• Understands costs and how they impact the financial statements
• Prime Costs - labor, food, beverage
• Controllable Costs - i.e. office supplies, marketing, training & education, printing
• Non-controllable Costs - rent, insurance, salaried payroll
• Understands productive scheduling and holds management team accountable to:
• Writing schedules to budgeted labor percentage
• Managing to those numbers daily
• Reviewing opportunities and taking action to correct shortcomings
• Develop and Implement Marketing Initiatives - This is a key element to running a successful business.

General Managers will work closely with their Chief Financial Officer and the Director of Culinary to ensure all initiatives align with the store and company brand standards. GMs are expected to be proactive in developing quarterly store-specific marketing plans. This is to be specific and continuous throughout the year.

• Marketing takes two forms - both internal and external. Developing the plan will require GMs to collaborate with their managers to identify opportunities. Initiatives include, but are not limited to the following:
• In-store promotions
• Community involvement
• Off-Site events (both charitable and profitable)
• Media involvement (print, television, radio)
• Social Media
• Employee engagement
• Training - General Managers are accountable to the training of all employees. GMs are to work with the Director of Operations to ensure training processes are in place.
• A welcoming orientation
• Training Plan specific to the department
• FOH Alcohol Compliance
• Department Trainers
• Training Materials (online and print)
• Initiative Implementation & Integration (menu, policy, standards, execution/operations)

Hiring - It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, General Managers must coach management teams in hiring the best people.

• Recruiting using both traditional and non-traditional methods
• Interviewing using BPRC interview guides & tools.
• Selecting people who fit our brand - hospitality, appearance, enthusiasm
• Creating personnel files and communicating documentation requirements

Ensure all required documents are completed, entered correctly in POS & Payroll and maintenance (updates & terms) of POS & Payroll
Facilities - General Managers are accountable for the entire facilities of the store. GMs must work with and communicate to The Director of Operations to ensure cleanliness and consistent operation of the physical plant.

• Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards.
• Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base line knowledge for the functions of all equipment.
• Health Department: Follow all safety & sanitation standards
• Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day
• Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts

Management of Culinary Team- The General Manager is responsible for the management, development, and discipline of the Culinary Team. The General Manager is ultimately responsible for the Culinary Teams adherence to Executive Team expectations and guidelines and directs any questions or concerns directly to the Director of Culinary. The General Manager will work closely with the Chef and Sous Chefs in the following ways:

• Direct report for Executive Chefs
• Understand and Implement Executive Team initiatives.
• Hold team accountable for adherence to expectations
• Conversing and coaching on a daily basis
• Goal setting and development of action plans
• Achieving operational excellence, incl. food quality, cleanliness and chef daily routines Achieving financial excellence, with focus on food and labor costs
• Involving Director of Culinary when specific training or assistance is needed? Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure Compliance with operational standards, company policies, federal/state/local laws and ordinances.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Will uphold all ServSafe guidelines.

Requirements
Qualifications-

• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Office-experience and Google Platform a plus)
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
• Must have reliable transportation
• Must agree to background check
• ServSafe Certification recommended.

Working Conditions-

• Hours may vary if a manager must fill in for their employees or if emergencies arise. Typical work week =50-55 hours. This includes working nights, weekends and holidays.
• Ability to perform all functions at the restaurant level, including delivery when needed.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment.

Abilities

• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Speaking - Talking to others to convey information effectively
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Monitoring - Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.