Managing Partner / General Manager - Jaggers

POSITION SUMMARY
Accountable for all facets of restaurant’s operation and is responsible both for the purchase, receipt,
and presentation of all food products in a timely manner and in a manner consistent with established
recipes and procedures. Also responsible for ensuring that our standard of Legendary Food and
Legendary Service is upheld at all times. The Managing Partner is an entrepreneur and responsible for
all decisions made inside and outside the four walls of his/her restaurant.
ESSENTIAL FUNCTIONS
Essential Functions Statement(s)
 Accountable for production/preparation of food and driving sales and guest satisfaction
 Enforces compliance with all employment policies applicable to restaurant (does so with the
assistance of the rest of the management team)
 Directs the work of management team, including setting weekly management schedules, and
assigning areas of responsibility to Managers of the restaurant
 Inspires management team to deliver service at the pace and effectiveness to meet or exceed
operational standards for Legendary Food and Legendary Service and to improve sales
 Responsible for performance management of restaurant’s management team. This includes,
but is not limited to, conducting weekly meeting with Managers, conducting performance
evaluations, coaching, and providing discipline when necessary
 Responsible for conducting final interview of all hourly employees and making or approving all
hiring decisions for the restaurant
 Is responsible ultimately for all food and labor costs
 Manages weekly and monthly P&L and is responsible for providing monthly P&L recap
 Is ultimately responsible for tracking inventory, labor, and product mixes
 Is responsible for providing projections and analyzing weekly inventories and waste. This is
meant to ensure proper and efficient use of all inventory
 Is responsible for planning, preparing, and overseeing store’s weekly, monthly, and yearly
budgets
 Conducts sales and labor planning meetings with management staff on regular basis
 Is ultimately responsible for all employee schedules. Ensures adequate labor is in place for
restaurant
 Analyzes, processes, and reviews weekly invoices, including those for supplies, maintenance,
food, linen, etc
 Verifies daily Taste & Temp checks have been properly executed on the line as part of overall
responsibility for inventory and safety in BOH
 Responsible for ensuring that audit and training standards are being maintained
 Responsible for ensuring that management and staff are trained on equipment maintenance,
cleaning procedures, and safe food handling procedures, and that management always
maintains a safe environment for employees and guests

Rev 4/2023
 Responsible for enforcing appropriate security measures at the restaurant
 Develops and/or implements, with assistance of Managers, incentive programs and contests.
Also works to create other incentives for staff
 Oversees all marketing activities
 Oversees development of all employees, Key employees, and Managers, which includes training
on employment policies and practices
 Maintains culture and ensures a safe and healthy work environment for staff and Managers
 Acts as primary liaison with all store vendors and Support Center contacts
 Plans, prepares for, and attends weekly and quarterly regional meetings with other Managing
Partners and Market Partner to report on restaurant’s P & L and other matters affecting the
restaurant.
 Responsible for creating fun, safe environment for restaurant by, in part, living and following
Company’s Core Values of Passion, Partnership, Integrity, and Fun with Purpose every day

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform
essential job functions.
POSITION QUALIFICATIONS
Education: High School Graduate or General Education Degree (GED), Bachelor’s Degree preferred
Experience: 2+ years restaurant experience as a GM, MP, or multi-unit Manager
Computer Skills: Word, Excel
Other Skills:
 The ability to delegate and lead a team of 100 or more individuals
 The ability to solve problems and handle high-stress situations
 Extensive knowledge of financials
 An effective communicator
 Good understanding of servant leadership
 Entrepreneurial spirit

WORK ENVIRONMENT
A restaurant environment

This job description includes essential functions and basic duties and is intended to provide guidelines
for job expectations and the employee's ability to perform the position described. It is not an
exhaustive list of all functions, responsibilities, skills, and abilities. Additional functions and
requirements may be assigned by supervisors as deemed appropriate. This document is not a contract
of employment, and the Company reserves the right to change this job description and/or assign tasks
for the employee to perform, as the Company may deem appropriate.