General Manager

Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest hospitality, food quality, cleanliness, and sanitation.

Manage essential business duties related to the day-to-day operations of the restaurant, specifically in the areas of Hospitality, Safety, Cleanliness, Kitchen, and Bar. The General Leader provides clear direction to management and hourly employees and communicates all necessary business, employee, and guest updates to management and the Home Team.

Responsibilities

Focus

• Promote, work, and act in a manner consistent with the Mission of the Range Cafe:

The Range Cafe’s mission is to enrich the lives of our guests, our employees, and our owners. We do this through superior quality food and beverages, legendary hospitality, sales growth, cost controls, and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time.

• Promote, work, and act in a manner consistent with the Core Values of the Range Cafe:
• HOSPITALITY FROM SCRATCH A hospitable environment should always feel natural, never forced. Kindness and compassion are the building blocks of our workforce.
• GUEST AMAZEMENT From the moment a guest walks through our doors to the moment they leave they should be wowed.
• ORDINARY FOOD DONE EXTRAORDINARILY WELL We pride ourselves on the ability to take simple, quality ingredients and create a fantastic dining experience
• INSPIRED EMPLOYEES Our employees are excited to be a part of our team because we work hard on creating a hospitable environment. Happy employees make happy guests.
• COMMUNITY GENEROSITY Our community allows us to thrive. By giving back, our strength in our community grows.

Safety & Quality

• The safety of our guests and employees is the General Leader’s #1 responsibility.
• Monitor compliance with health and fire regulations regarding food handling and building maintenance.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Keep records required by government agencies: temp logs, illness, grease trap cleaning, hood cleaning, pest control.
• Two daily line checks to test food by tasting and smelling it to ensure quality, flavor, and freshness.
• Review work procedures to identify problem areas and implement process improvements for safety.
• Oversee location maintenance and repair.
• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in a safe and presentable manner.
• Ensure all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

Procedure & Policy

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Including but not limited to credit card processing and cash deposits.
• Update the location Prime Cost worksheet with invoices, sales, and labor on a daily basis.
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive food and beverage deliveries, checking delivery to verify product quality and quantity.
• Monitor timesheets, payroll, scheduler, and employee access to schedules and pay stubs.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and hospitality.
• Maintain food and equipment inventories and keep inventory records.
• As needed, help employees with hospitality and culinary tasks to ensure smooth operations.
• Plan menus and food…