Operating Partner (General Manager), Restaurant

About the role

Oversee every aspect of restaurant operations.

Ensures excellent guest service that meets or exceeds expectations.

Ensures adequate staffing to meet guest needs.

Responsibilities

• Control day-to-day operations - profit & loss, 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; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
• 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 guests and crew members.
• Maintain a professional demeanor 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.

Requirements

• Bachelor’s Degree or equivalent combination of education and experience.
• Minimum of 3 years of experience as a 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.