Restaurant General Manager

Min/Max $48K-$85K

SUMMARY OF KEY RESPONSIBILITIES
This position is responsible for the day-to-day management of all aspects of the restaurant. The General Manager/AGM/Manager or Kitchen Manager serves in the highest level of contact on site from management when dealing with customers and addressing their unique needs, compliments and concerns. Oftentimes, the Manager will be called upon to be first level of contact as they are frequently the only manager at the restaurant when an issue arises. The Managers primary responsibility is to train, supervise and direct the activities of all kitchen and service team members. The Manager will perform their responsibilities on an independent basis and in the manner and means that the Manager determines are most appropriate to provide excellent service and a high-quality dining experience to each and every customer. The Manager must possess excellent communication and effective decision-making skills to make important and time sensitive decisions about which course of action to take to best address every unique request of a customer, team member of other members of management. From an administrative standpoint, the Manager is called upon to perform their duties with good business judgment to help maximize sales, customer satisfaction and profitability of the restaurant. In doing so, the Manager will exercise the appropriate level of discipline and supervision to ensure that team members work within the budgetary and cost controlling objectives that are established by our corporate offices. The Manager is also the designee from management who is assigned to take steps to direct the staff in a way to ensure that all sanitation, safety and food quality obligations are met or exceeded on a consistent basis.
ESSENTIAL DUTIES AND RESPONSIBILITIES
 

• Manage, supervise and direct all hourly employees including with respect to their daily activities, work assignments, time off requests and unique needs.
• As the management representative to all team members at the restaurant when leading shifts, the Manager is responsible for conducting periodic performance evaluations and for coaching, and offering corrective discipline and/or counseling to team members as necessary to get them to follow published work rules and standards of conduct.
• Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly.
• Directing work for employees including setting hours and weekly schedules and assigning tasks before, during and after open hours of the restaurant.
• Driving sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.
• Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products.
• Ensure CHARM Service Model is executed by every team member with every guest.
• Providing, directing, and scheduling Front of House and Back of House training to ensure all team members have current knowledge of all the restaurants policies, procedures and specs.
• Supervise and oversee the production and preparation of food and beverage in a manner consistent with established recipes and procedures.
• Uses discretion to resolve guest recovery situations.
• Follow Operations Playbook to ensure consistent daily operations (and take appropriate actions when staff members fail to comply).
• Utilize digital manager logbook to communicate shift notes, product needs, equipment repairs, and staffing notes with management team.
• Enforcing appropriate security measures at the restaurant so that the safety of our employees and guests are always maintained (this may include counseling, re-training or discipline when deemed appropriate by the Manager).
• Manage and make recommendations to help control the costs of food, supplies, and liquor expenses including conducting weekly inventory and recommending adjustments when necessary.
• Understanding, managing, and practicing safe food handling procedures and enforcing those procedures for all other staff members.
• Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
• Ensure all equipment is in good repair and/or taking steps to ensure repairs are made and/or equipment is taken out of duty to avoid injury or accident to others if deemed appropriate in the discretion of the Manager/GM.
• Manage all processes including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
• Coach team to ensure food and beverages are prepared to the Restaurants recipe specifications about portion, preparation, and plate presentation.
• Maintain a valid food safety certificate and any local compliance certifications. The Manager will need to take the initiative to apply for and secure new certificates when necessary.
• Responsible for execution of new initiatives including new product and menu rollouts; this aspect of the job requires creativity and initiatives of the individual Manager.
• Lives our core values every day: Be Real. Do Good. Walk Together.

Job Requirements
REQUIREMENTS

• Must be at least 21 years old.
• High School Diploma or High School equivalency required. Bachelor's Degree preferred.
• Prefer 2 years of hands-on restaurant management experience.
• ServSafe Certified preferred or able to obtain certification prior to completion of training.
• Valid Driver's License
• Commitment to excellence in friendly service.
• Proven ability growing sales.
• Ability to inspire and motivate others.
• Able to analyze issues and problem solve.
• Sets clear goals for themselves and their team.
• Demonstrates strong verbal and written communication skills.
• Foster collaboration and team work within your team.

Information Below for Position
Min/Max $48K-$85K
Benefits

401k

Full Health, Dental, vision

PTO/Vacation

4-day work week in some cases

Quality of Life

48-to-55-hour weeks