General Manager

Essential Functions

• Ensures flawless execution of every detail, every shift, by every team member, to ensure we exceed Guest expectations at all times.
• Provides direction, coaching, training and development for team members including food quality, service standards, safety and sanitation, and company policies and procedures.
• Safeguards all food, beverage and service standards, policies and procedures to ensure adherence.
• Partners with the GM to ensure financial performance of the restaurant.
• Ensures consistent execution of all systems, standards, inventory and cost controls.
• Partners with the GM to create and implement plans that result in improved financial performance in all areas of the operation.
• Partners with GM to plan, execute and follow up on new company initiatives.
• Utilizes catering team to inspire community involvement and build sales.
• Schedules team members and managers to support positive performance of the restaurant by verifying the right people in place and par levels are scheduled according to projections.
• Interviews and assists in final selection of all team members, maintaining appropriate staffing par levels.
• Partners with GM to verify that all daily administration is carried out according to policy and standards.
• Proactively organizes and plans work anticipating the ever changing needs of the business.
• Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
• Responds to guest feedback promptly and ensures positive guest recovery.
• Ensures cleanliness of exterior and interior facilities and sufficient supply levels to execute their responsibilities.
• Fulfills safety procedures and standards when operating all equipment.
• Provides a safe and professional, non-hostile, harassment free working environment for team members.
• Ability to handle multiple priorities, work under stress and exercise good judgment.

Experience And Educational Requirements

• A high school diploma or general equivalency diploma (GED).
• Some college preferred.
• Minimum of three years of high volume full-service restaurant management experience.
• Exceptional leadership and motivational skills required.
• Must be able to attract, train, develop and retain the very best Team Members in the industry.
• Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
• Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Physical Requirements

• Performs duties that require bending, lifting, reaching and turning.
• Transports items and containers (weighing up to 50 lbs.).
• Able to stand up to 8 hours or longer if needed.
• Able to sit or stand for extended periods of time and work in a restaurant environment.
• Able to lift at least 50 pounds.
• Able to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb.
• Climb ladder and step stool.
• Dexterity required for handling food items and dishes.