Restaurant General Manager; Fast-Casual

Overview

Position Title: Restaurant General Manager

FLSA Status: Exempt

Reports To: Director Of Operations

The primary goals of the General Manager are to
1) lead and coach the team,
2) impress customers with the quality of the restaurant experience, and
3) manage the financial responsibilities of the restaurant. The General Manager is responsible for all aspects of the operation of the store. From time to time, a General Manager may also be called upon to assist at another store. The General Manager is responsible for ensuring that the team delivers sophisticated customer service and VIP hospitality.

Supervision Received and Exercised:
Works under the general supervision of a Director of Operations, with indirect reporting to the Vice President and CEO. Responsible for supervising all store employees.

• Manage the store to deliver excellent customer service and maximize sales opportunities, including:
• Deliver and coach employees to charm and anticipate customers  needs with a high level of customer service they have never-before-experienced
• Engage customers in an approachable manner with unparalleled customer service
• Accommodate and document customer needs; communicate and teach a high level of customer service
• Create an enjoyable environment for customers
• Collaborate with all crew members to ensure customers are happy and capture up-sale opportunities
• Respond to customer complaints and feedback when necessary
• Ensure alcohol beverage control regulations are followed; prevent underage or intoxicated patrons from being served
• Ensure FOH and BOH areas are clean, well-kept, and spotless to customers

• Manage day-to-day operations including product offering and inventory, including:
• Ordering, receiving, and stocking inventory for sale
• Monthly inventory counts, input, recounts, and reconciliation
• Manage all waste for the restaurant with daily record keeping and input into R365
• Manage relationships and negotiate prices with local vendors as needed
• Implement new products, policies, and corporate initiatives
• Interviewing, hiring, training, and managing all store employees
• Train new crew members
• Hold Shift Leads accountable to duties; schedule shifts to ensure good service and timely opening/closing while controlling labor costs
• Evaluate employees to ensure company standards are met
• Handle payroll for the store, including ensuring hours are tracked, breaks are taken, and payroll reports are generated promptly
• Lead shifts when necessary

• General Responsibilities (not limited to):
• Estimate food and beverage costs and requisitions for purchases and supplies
• Confer with food preparation and other personnel to plan menus and related dining operations
• Assist in establishing and controlling weekly staff schedules
• Inspect food and preparation to maintain quality standards and sanitation
• Investigate and resolve food quality and service complaints
• Review financial transactions and monitor budget to ensure efficient operation
• Control and count all charges and cash purchases at the end of each day
• Maintain high levels of employee relations and safety of all employees
• Oversee portion control standards for staff
• Initiate and oversee in-house promotions for the restaurant

• Ensure store is in good repair, coordinating with vendors for maintenance when necessary
• Ensure the store meets all laws, codes, and regulations including local health codes and alcoholic beverage control codes
• Process invoices and other paperwork promptly
• Manage store operations to deliver planned store controllable profit
• Follow all directives from the landlord

Education and Experience: A four-year college degree is preferred, and two years of college education is required. Work experience must include at least 2 years minimum, with 4 years preferred in a General Manager position to qualify for this role. Four years of GM experience is considered equivalent to the educational requirement.

Knowledge, Skills, and Abilities:

• Ability to manage a team, recruit candidates, conduct interviews, hire, coach, and evaluate staff
• Excellent customer service delivery
• Highly responsible and reliable
• Detail-oriented
• Ability to train staff, individually or in groups in a new store
• Ability to manage vendor relationships locally
• Basic understanding of restaurant economics, how to read a P&L, and cost management
• Experience with and proficiency in using retail POS systems
• Proficient in Microsoft Office
• 21 years of age or older (must be able to taste and evaluate products)
• Effective English communication (oral and written)
• Ability to lift and carry a standard case

The physical demands described are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Physical Demands: Stand for long periods; walk; sit; use hands; reach; talk or hear. Regularly lift and move up to 50 pounds. Vision…