General Manager

About the role

The General Manager is responsible for managing the daily operations of the restaurant, including the selection, development, and performance management of employees. They oversee inventory and ordering of food and supplies, optimize profits, and ensure guest satisfaction. The General Manager controls all areas of the restaurant, makes final decisions on matters of importance, and reports to the Regional Director.

Responsibilities

• Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance to the guest experience
• Manage shifts, including daily decision making, scheduling, planning, and upholding standards, product quality, and cleanliness
• Maintain an accurate and up-to-date plan of restaurant staffing needs
• Prepare schedules and ensure the restaurant is staffed for all shifts
• Handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to problems
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs
• Maintain the restaurant image, including restaurant cleanliness, proper uniforms, appearance, and atmospheric standards
• Keep the Regional Director promptly and fully informed of all issues and take prompt corrective action where necessary
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Maintain a favorable working relationship with all employees to foster a cooperative and harmonious working climate
• Complete accident reports promptly in the event of a guest or employee injury
• Run high-volume stores successfully
• Estimate food and beverage costs by working with corporate office staff for efficient provisioning and purchasing of supplies
• Help create systems, structure, and tools to support growth
• Demonstrate an entrepreneurial spirit by bringing ideas and a point of view to the table
• Possess leadership skills, including the ability to teach, coach, and develop a large team
• Interview, hire, supervise, develop, and terminate hourly employees
• Ensure positive guest service in all areas
• Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests
• Share a love of great food and drinks

Skills

• Mindful of guest needs with a strong sense of urgency and ability to respond quickly
• Eager to learn and grow with an expanding concept
• Self-disciplined, proactive, leadership ability, and outgoing
• Ability to handle interruptions and distractions without losing focus on details
• Exceptional organizational and time management skills
• Effective communicator, one-on-one or in front of large groups
• Knowledge of computers (MS Word, Excel)

Working Conditions

• Hours may vary if the manager must fill in for colleagues or if emergencies arise
• Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing up to 45 pounds
• Repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment
• Operate phones, computers, copiers, and other office equipment

Qualifications

• 5 years of high-volume restaurant experience preferred
• BA/BS degree in hotel/restaurant management is desirable