Restaurant General Manager

Essential Duties

• Daily Operations
  • Manage shifts which include decision making, scheduling, and planning while upholding standards, product quality and cleanliness.
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents.
  • Provide direction to employees regarding operational and procedural issues.
• Hospitality
  • Ensure positive guest experience in all areas.
  • Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
  • Investigate and resolve complaints concerning food quality and service.
• Leadership
  • Effectively teach, motivate, coach, and discipline all staff, including assistant managers, kitchen crew, and Twin Peaks Girls.
  • Maintain a fun, playful atmosphere free of intimidation, discrimination, harassment, poor attitude, and poor work performance.
  • Train and develop the store’s management team, providing and documenting regular coaching and evaluation.
  • Ensure Steps of Service are followed at all times and motivate front of house staff to entertain and provide PEAKS service to every table.
  • Hold kitchen staff accountable for the “10 Absolutes of a Twin Peaks Cook” and sanitation standards.
• Recruiting
  • Proactively recruit Twin Peaks Girls who meet or exceed Twin Peaks Image and Costume Standards to maintain the Brand Promise.
  • Interview, counsel, hire and terminate employees, and ensure that all such events are properly documented.
  • Create daily shift schedules for hourly employees on a weekly basis in accordance with company policy.
  • Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with company policy, as well as state and federal guidelines.
  • Complete accident/incident reports promptly in the event that a guest or employee is injured or involved in an incident.
• Financials
  • Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
  • Estimate food and beverage costs.
  • Work with Corporate office staff for efficient provisioning and purchasing of supplies.
  • Supervise portion control and quantities of preparation to minimize waste.
  • Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Marketing & Sales
  • Drive sales by working with managers and Twin Peaks Girls to execute excellent operations, local store marketing efforts, and social media marketing efforts.
  • Effectively execute food, drink, event, contest, and merchandise promotions.

Qualifications & Skills

• Must have three to five years’ experience managing high-volume restaurants and/or bars.
• Proficient in the following aspects of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.
• Ability to apply common-sense understanding to carry out multi-step instructions.
• Ability to deal with quickly changing situations with many variables.
• Ability to mathematically compute proper change, accurately perform checkouts for employees, and compute correct bank deposits.
• Ability to successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.
• Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful.
• High school diploma required.
• Knowledge of office software – MSWord, Excel.

Physical Demands

• Regularly required to stand for up to 10 hours; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk and hear.
• Frequently required to reach with hands and arms.
• Sometimes required to sit; lift and/or move up to 40 pounds.

Supervision

• Received: Report to the Director of Operations.
• Exercised: Managers and full restaurant staff.

Minimum Qualifications & Skills

• Must have three to five years’ experience managing high-volume restaurants and/or bars.
• Proficient in the following aspects of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports.
• Ability to apply common-sense understanding to carry out multi-step instructions.
• Ability to deal with quickly changing situations with many variables.
• Ability to mathematically compute proper change, accurately perform checkouts for employees, and compute correct bank deposits.
• Ability to successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.
• Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful.
• High school diploma required.
• Knowledge of office software – MSWord, Excel.