General Manager

GENERAL MANAGER JOB SUMMARY

The General Manager is responsible for working with the CEO and executive management team to ensure the overall success of the Company through: (1) creating sales opportunities and promotions; (2) effective marketing of the restaurant to the general public; (3) ensuring the operations exceed our customers’ service standards and expectations; (4) effectively managing employee relations to promote high employee morale and a motivated workforce;

(5) conforming to all regulatory and legal compliance obligations; (6) managing cost of goods, operating supply costs and labor costs; (7) acting as a conduit for all entertainment needs including but not limited to overseeing the coordinating and scheduling of entertainers, talent and AV techs and (8) performing other duties as assigned by the CEO and executive management team.

• Set examples and standard for management team members regarding performance expectations, professionalism, floor and operational awareness, employee relations and trustworthiness as necessary to be a successful manager at the Company
• Professionally administer each and every operational department and effectively oversee a large number of employees, including, but is not limited to, accomplishing restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; and enforcing policies and procedures
• Establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates
• Exhibit knowledge of all accounting, financial and cash management procedures for the Company; do annual forecasts and budgets, and be able to analyze variances from forecasts and initiate corrective action; proactively implement systems to maximize profit without compromising the concept integrity; understand all cash handling procedures and controls, audit functions, accounts payable, accounts receivable, or any other bookkeeper function, including all aspects of POS system related to such functions
• Exhibit a full knowledge of the details of all payroll and accounting functions, and knowledge regarding the fixing of timekeeping problems and payroll problems
• Attract patrons by developing and implementing marketing, advertising, public and community relations programs, evaluating program results, identifying and tracking changing demands
• Control purchases and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective actions
• Maintain operations by implementing policies and standard operating procedures, implementing production, productivity, quality, and patron-service standards, determining and implementing system improvements
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, and building relationships with preferred patrons
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing Serv Safe and other sanitation standards and procedures, complying with health and legal regulations, maintaining security systems
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state‑of‑the‑art practices, participating in professional societies and community groups
• Accomplish company goals by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments
• Strictly enforce and comply with all regulatory, employment, wage and hour, and other legal compliance policies and procedures associated with the restaurant business
• Mentor staff…