Operating Partner (General Manager), Restaurant

About the Role

Oversee every aspect of restaurant operations. Ensure excellent guest service that meets or exceeds expectations. Ensure that the restaurant is adequately staffed to meet guest needs.

Responsibilities

• Control day-to-day operations including profit and loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions.
• Work with area supervisor to develop the restaurant's annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs.
• Operate the business in accordance with company policies and applicable laws.
• Directly impact interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Complete all financial (invoices, reporting) and personnel/payroll related administrative duties accurately, on time, and in accordance with Company policies and procedures.
• Manage all shifts, including daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
• Maximize table turnover, sales per guest, and sales per hour.
• Enforce safe work behaviors to maintain a safe environment for both guests and crew members.
• Monitor daily activities to ensure quality food and cleanliness standards.
• Meet the restaurant's P&L and expense goals.
• Promote suggestive selling techniques.
• Maintain professional behavior while creating a warm, fun, friendly, and hospitable atmosphere.
• Prepare quarterly sales and projections for area supervisor approval including follow up on store action plans.

Qualifications

• Bachelor's Degree or equivalent combination of education and experience.
• Minimum of 3 years of experience as salaried manager in full service, casual dining.
• Experience with full service alcohol serving facility desirable.
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction.
• Demonstrated leadership skills, including coaching, directing, and motivating a team.
• Some exposure to P&L and sales building highly desirable.