General Manager
Summary of Position:
Responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The General Manager works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. Ensures that all employees (managers, team leader and team members) are performing their job responsibilities and meeting expectations in all areas of their job descriptions.
Duties and Responsibilities:
- Establishes restaurant business plan by surveying restaurant demand, conferring with people in the community, identifying and evaluating competitors, preparing financial, marketing, and sales projections, analyses, and estimates.
- Meets restaurant financial objectives developed by the ownership.
- Preparing strategic and annual forecasts and budgets.
- Development and implementing strategies to increase average meal checks.
- Analyzing variances in the business and be prepare to initiating corrective actions.
- Attracting of customers by developing and implementing marketing, advertising, public and community relations programs
- Control of purchases and inventory levels to meet the needs of the business.
- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and customer service standards, while determining and implementing any systems for improvement in these areas.
- Maintains customer satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred customers.
- Accomplishes restaurant and bar human resource objectives by recruiting, communicating job expectations, selecting, orienting, training, assigning, scheduling, coaching, counseling, and monitoring, appraising, disciplining and reviewing management of all team members.
- Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures by complying with health and legal regulations to maintain security systems.
- Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks.
- Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Qualifications:
- High school diploma or equivalent. College Degree preferable.
- Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers; bi-lingual skills a plus.
- 3-5 years in management positions (preferably restaurant experience, including full service, fast food or convenience). Must be a minimum of 18 years of age.
- Must have a telephone or other reliable method of communicating with all employees. Must be accessible 24 hours a day, 7 days a week. Maintains an open door policy.
- Able to work a minimum of 45 hours per week; able to work flexible hours necessary to manage and operate the restaurant effectively.
- Knowledge of finical reporting including but not limited to inventory, marketing, budgeting,
forecasting, payroll, and P&L. - Procession and continuous maintenance of all health and liquor state and local government required certifications.
- Must have reliable personal transportation, and maintain a valid driver’s license and proof of insurance.