leadership of restaurant team, team development, upholding policies and procedures, and financial results. The General Manager ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions.
ESSENTIAL JOB FUNCTIONS:
1. Sales and Profits
Promote & sell the restaurant in conjunction with the Territory Manager & develop opportunities.
Generate sales growth by consistently delivering a positive guest experience and executing local restaurant marketing initiatives.
Provide direction to the team in order to achieve restaurant goals.
Manage restaurant P&L to optimize manageable profit, control cost of goods sold, labor, and controllable expenses.
Work in conjunction with the Kitchen Manager to evaluate produce and paper vendor pricing on similar products to ensure highest quality at most competitive cost.
Recruit new team members as required within the recruitment guidelines in association with the Territory Manager.
Staff, train and develop restaurant managers and hourly employees through orientations, training sessions, team member meetings, and the establishment of performance expectations.
Maintain and effectively roster all restaurant team members keeping within the budgeted payroll percentage, business demand parameters, and staff skill levels. Forecasting will be required on a weekly basis.
Ensures product preparation and presentation uncompromisingly meet company standards, utilizing all systems standards.
Consistently review restaurant operations to identify any problems, concerns, and opportunities for improvement.
Commits to a minimum of once weekly line checks and thorough walk throughs of entire Back of House.
Maintain superior levels of food & beverage service to guests.
Anticipate and attend to the guest’s needs and desires immediately to include special events like birthdays, anniversaries, and special occasions.
Respond to guest compliments/praises and complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained.
Communicate with team members effectively in order to ensure the highest guest service standards are consistently reached.
Promotes and manages restaurant organization, cleanliness and sanitation.
Oversee the maintenance and cleanliness of the equipment and building, performing basic repairs as needed or seeking the help of a maintenance person who can perform repairs.
Responsible for maintaining appropriate Daily, Weekly and Quarterly cleaning schedules for entire restaurant.
6. Training and Development
Develop a strong team dynamic between the back of house and front of house.
Leads the restaurant team in successful day to day operations by example and by being a role model.
Ensure that all team members’ product knowledge is at an acceptable level.
Participate in the planning and conducting of theoretical and on-the-job training.
Assesses the effectiveness of team members, provides candid, fair feedback on a regular basis, and continuously works with team members on their areas of development.
Provide safety training in lifting and carrying objects and handling hazardous materials.
Control food cost and usage by following proper requisition of products from vendors, storage areas, product storage procedures, standard recipes and waste control procedures, including checking and maintaining proper food holding and refrigeration temperature control points.
Maintain effective par stock levels for all products.
Monitor food quality and quantity as it relates to portion control.
Ensure that all wastage items are fully recorded and explained.
Ensure all possible controls are in place to deter any cash or stock losses.
Ensure that all petty cash items are signed and accounted for on a daily basis.
Maintain and record all food and beverage transfers to and from the bar.
Anticipates all material needs and supplies, and assures availability of the same.
Maintain an open communications line to the Territory Manager, Kitchen Manager, FOH Manager, and/or Key Manager.
Complete all work responsibilities and assignments in a timely manner or by the due date.
Attend and contribute to all scheduled meetings.
9. Policies and Procedures
Maintain the grooming standards of all employees.
Ensure all cashiering policies and procedures are followed.
Assures compliance with the local, state and federal laws, regulations and guidelines.
Assures compliance with company policies, practices and procedures throughout the FOH and BOH, during off-site events, and catering events.
Maintains effective safety and security programs according to company policy and government standards, correcting unsafe practices or conditions.
Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and employees.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Promotes routine maintenance and immediately informs the Territory Manager of needed repairs.
Ensure the protection and maintenance of all operating equipment through personal inspection and by following the restaurant’s preventative maintenance programs.
11. Performance Management
Hold Kitchen Manager and FOH Manager accountable for his/her responsibilities.
Monitors acceptable team member performance and documents situations that require or could lead to disciplinary or corrective action. Completes and maintains appropriate paperwork for team member files.
Oversee and ensure in conjunction with the Territory Manager that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Manage own opportunities for improvement as presented on most recent evaluation.
12. Perform any other duties as directed by the Territory Manager or Corporate Management.
Keeps Territory Manager or Corporate promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Creates a positive working environment with positive actions.
Able to perform all position responsibilities and performance objectives in a timely and effective manner in accordance with established company policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative working atmosphere, which will be conducive to maximum employee morale, productivity, and efficiency.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. With input, support and approval from the Territory Manager or Upper Management, responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Financial Accountability – Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met.
Strong Organizational Skills.
Teamwork – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Strong Leadership Skills – Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members.
Experience in supervising and training staff, including safety training.
Ability to prioritize and organize work assignments; delegate work.
Strong oral and written communication skills.
Identifies and solves real problems.
Works effectively with limited supervision.
Knowledge of Word and Excel; general knowledge of computer functions.
Thorough knowledge of catering, food preparation, plating, and presentation in order to perform analytical work, such as studying P&L reports, past sales experience records, etc.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regularly required to stoop, kneel, crouch, talk and hear.
Frequently required to stand, walk, sit, use hands to finger, handle or feel and reach with hands and arms.
Occasionally required to climb or balance.
Employee must frequently lift and/or move up to 50 pounds.
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area.
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature and presentation and preparation.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The working condition can be a very fast paced environment at times, mostly indoor work, but may include some outdoor events where climate will vary from extreme heat in summer to freezing in winter. May work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers and other office equipment. The noise level is moderate to loud. Hectic work environment with occasional periods of big workloads. May be required to work evenings, weekends and/or holidays.