General Manager

About the Role

The General Manager oversees all aspects of the restaurant operation, upholding the company's vision, values, and culture. This role supports our future hiring pipeline for upcoming vacancies.

Responsibilities

• Team Members:
  • Recruit, interview, select, hire, and train team members.
  • Plan, direct, and evaluate team member work; set and adjust pay rates and hours.
  • Handle complaints, discipline, performance management, promotions, and terminations.
  • Create a positive workplace environment aligned with the company’s Vision, Values, and Culture.
  • Hold team members accountable for professional workplace interactions.
  • Lead by example to maintain enthusiasm, guest focus, productivity, and respect.
  • Complete all restaurant tasks and ensure guest needs are met.
  • Align with Operations Director and Human Resources for progressive discipline and team member separations.
  • Establish open communication practices and set expectations for guest service levels.
  • Conduct pre-shift meetings, individual check-ins, and team updates.
  • Ensure compliance with federal, state, and local laws, including hiring practices, workers' compensation, leaves of absence, and terminations.
  • Guide management personnel in completing the Next Step Management Development Program and MIT Training.
• Guest Experience and Product:
  • Lead a team approach to welcome guests, ensuring quality operations and personalized attention.
  • Monitor proper execution of food handling procedures and recipes.
  • Manage purchasing and delivery of food and non-food items to ensure quality.
  • Ensure team members are knowledgeable about food safety and regulations.
  • Achieve acceptable scores on health department and Quality Restaurant Evaluation (QRE) audits.
  • Build relationships with the local community and participate in company-sponsored programs.
  • Track event success and establish local marketing partnerships.
• Profitability:
  • Manage the profitable operation of the restaurant.
  • Drive sales by setting goals, coaching, and delegating to improve guest count and loyalty.
  • Deliver balanced business results through forecasting, budgeting, analyzing variances, and controlling food and labor costs.
  • Take corrective actions to meet financial objectives.
  • Supervise food and vendor deliveries for quality and quantity.
  • Maintain and audit food and non-food inventory levels.
  • Uphold standards for restaurant cleanliness, sanitation, and facilities management.
  • Plan weekly deep cleaning for the dining room and kitchen.
  • Manage facility and equipment maintenance, energy conservation, repairs, and security.
  • Ensure accurate and timely completion of administrative tasks, including cash control, bank deposits, scheduling, and financial reporting.
  • Stay updated on industry knowledge through education, professional publications, and networking.

Requirements

• Education/Certifications:
  • Degree in Hospitality, Business, Hotel/Restaurant Management, or a related field is preferred.
  • Valid driver’s license and car insurance are required.
  • Certification and recertification through Management Training Program(s) required after hire.
  • Completion of Next Step Management Development program is required.
  • Serve Safe Food and/or Serve Safe Alcohol Certification is preferred.
• Experience:
  • Minimum 5 years of restaurant management experience is required.
• Skills/Competencies:
  • Thorough understanding of restaurant operations and management techniques.
  • Strong leadership, communication, organizational, problem-solving, and decision-making skills.
  • Ability to read and analyze financial statements and respond to information quickly.
  • Exercises discretion and independent judgment in significant matters.
  • Proficiency in using restaurant equipment.
  • Clear and accurate communication in English; bilingual is a plus.
  • Applies company’s vision, values, and culture in day-to-day decisions.
  • Basic computer knowledge of Microsoft Office, Internet, and POS systems.
  • Flexibility to work a minimum of 50 hours per week, with potential for additional hours.

Physical Requirements

• Frequently move throughout the workplace; sit, use hands, handle objects/tools, reach with hands and arms, balance, stoop, kneel, and communicate verbally.
• Occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

This description outlines typical job functions but is not exhaustive. Management may amend responsibilities to meet business needs.