Las Vegas General Manager Restaurant

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Full Time Bellflower, CA, US

30+ days ago Requisition

Title:
General Manager

Reports To:
District Manager/Area Director/Director of Operations

Job Profile:

Norm’s Restaurant General Managers will possess the ability to think independently, but at the same time be able to follow prescribed company procedures and directives. General Mangers will possess experience as a Kitchen Manager and Service Director (or equivalent experience) prior to promotion, and must pass a series of tests to demonstrate their proficiency in understanding and applying Norm’s Restaurants operational standards.

General managers will endeavor to develop employees and support NORMS MISSION,
VISION, AND VALUES
.

This job description is not all-inclusive. It is a guideline. All management behavior is expected to be in the best interest of the company. Managers should act in a manner to enhance the image, ethics and professionalism of Norm’s.

Norm’s Restaurants may from time to time and at its discretion, amend the job description. Notification of such changes will be made in a timely manner.

Norms Vision:

To promote a work environment where every employee's value is recognized and excellence is a goal to be achieved and maintained. To ensure, through the training and development of our employees, high standards for service, food preparation and presentation, housekeeping and sanitation. To provide a dining experience that exceeds our guest's expectations. To deliver continued growth and income for Norm’s.

Establish an atmosphere where all employees feel free to create, discuss, and contribute ideas for the improvement of the restaurant and customer satisfaction.

• Assure the implementation and daily execution of established training standards.
• Provide for the on-going training and development of assistant managers.
• Assist in the selection, training, motivating, reviewing and promoting of assistant managers and hourly personnel.
• Maintain a high level of morale among all employees.
• P lan for the anticipated future business needs of the restaurant.
• Direct and supervise day-to-day restaurant activities.
• Enforce consistently the execution of established food, service, and housekeeping standards on a daily basis.
• Assurethattheestablishedplatepresentationprogramisfullyimplementedandclosely followed.
• Assurethatcorporatemarketingandright-sellingprogramsarefullysupportedthrough training and monitoring results. Provide feedback to employees and take necessary action to improve compliance.
• Respond promptly to negative customer comment cards and letters and communicate to employees both negative and positive comments.
• Conduct weekly staff meetings.
• Conduct monthly safety committee meetings.
• Maintain safety, security, building and equipment repair and maintenance, house- keeping, sanitation, (“A” grade only acceptable rating) and strict adherence to local, state, and federal regulations for the protection of the company’s reputation and assets.
• Adhere to all established administrative and cash handling procedures, and the timely notification to the general office of any variances to such procedures.
• Provide a managing presence on the floor, on the line, or at the pass out window during peak periods when in the restaurant.
• Work in the restaurant a minimum of a five-day, forty-hour week.
• Meet adjusted net profit goals set for the restaurant.
• Work for continued sales and profit growth by building high repeat customer traffic and improve profit by controlling direct expenses.
• Increase the Adjusted Net Profit percentage of theunit.
• Identify, develop, and implement programs for profit optimization.…