Job title: General Manager

Reports to: Operations Director and Corporate Office

Job Description:

Parlour Pizza + Pints is seeking a General Manager in training for our restauranst. The primary role of the General Manager is to support daily operations under the direction of the Operations Director. Responsibilities include, but are not limited to, scheduling, training and hiring, cash handling, customer service, and maintaining positive team morale. Additionally, they need to maintain impeccable personal hygiene, as well as a high standard of work ethic in the workplace, while being able to fulfill all Duties and Responsibilities.

Duties and Responsibilities:

• Oversee and manage the day-to-day operations of the restaurant and be able to make proper decisions on matters of importance.
• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils, and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational and identify measures to cut waste
• Create detailed reports on weekly, monthly, and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all areas at all times.
• Responsible for ensuring that staff financials and personnel labor are controlled based on scheduling and business levels. Enforcement of staff being on time, and in accordance with company policies and procedures.
• Enforce and/or develop standards and service levels to increase sales and minimize costs, including beverage, supply, utility, and labor costs.
• Collaborates with other management personnel to plan marketing, advertising, and special restaurant functions.
• Responsible for all aspects of the dining room. This includes but is not limited to: managing and scheduling dining room staff, ordering FOH supplies, overseeing the dining room and the bar operations
• Ensures uniform quality and presentation of the restaurant.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Makes regular inspections of all service-related stations to ensure proper quality and safety.
• Maintains a positive guest experience with effective communication of all guest recovery situations used as an opportunity to learn and develop training procedures; while documenting such occurrences in a nightly log.
• Investigates and resolves complaints concerning food quality and/or service.
• Exercises portion control for all items served.
• Ensures proper equipment/facility maintenance.
• Enforces and maintains set forth systems within Craft Culture Concepts
• Enforces policies and procedures that enhance and measure the quality of food and service.
• Responsible for adhering to company Appearance Standards.
• Consistent productivity, following health codes, provides a safe working environment for all staff while maintaining impeccable personal hygiene as well as a high standard of work ethic in the workplace.

Qualifications:

• Bachelor or Associates of Science degree in Hotel/Restaurant Management is desirable OR 2-3 years in a related position with experience and/or training; or an equivalent combination of education and experience
• Must be a team player and demonstrate organizational skills.
• Be able to work in a standing position for long periods of time
• Ability to work in a fast-paced and diverse environment with a focus on food quality and customer satisfaction.

Working conditions:

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment. Shifts are typically day/evenings and weekends.

Physical requirements:

While performing the duties of this job, the employee is regularly required to communicate clearly or listen. The employee is occasionally required to stand, walk, sit, use hands, handle, or feel, reach with hands and arms, stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.