General Manager

As a General Manager of Bodega Taqueria y Tequila you will oversee the daily operations of the Quick Service Restaurant and speakeasy lounge to ensure excellent customer service, happy employees while maximizing revenue and profits.

ESSENTIAL FUNCTIONS

• Work with the F&B Managers and Kitchen Managers concerning food and beverage quality, service, cleanliness, merchandizing and promotions.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation.  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignments.
• Interact positively with customers promoting restaurant facilities and services.  Resolve problems to the satisfaction of involved parties.  Organize special events in the restaurant such as receptions.  Maintain communication with all employees to ensure customer service needs are met.  Develop, implement, and change menu items on an as-needed basis.
• Move throughout restaurant, lounge and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
• Clearly describe, assign and delegate responsibility and authority for the operation of restaurant and lounge.
• Develop, implement, and monitor schedules for the operation of restaurant and lounge to achieve a profitable result.
• Maintain profitability of restaurant to support overall operation.  Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.  Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost saving and profit enhancing measures.  Review, prepare and update forecasts as needed.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
• Assist F&B Managers and Kitchen Manager in training and development of staff in order to provide most positive customer service and employee well being. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

QUALIFICATION STANDARDS

Experience

Minimum of 2 years Assistant General Manager or 1 year General Manager experience in a restaurant with lounge required. Quick Service Restaurant (QSR) experience preferred.

As a General Manager of Bodega Taqueria y Tequila you will oversee the daily operations of the Quick Service Restaurant and speakeasy lounge to ensure excellent customer service, happy employees while maximizing revenue and profits.

ESSENTIAL FUNCTIONS

• Work with the F&B Managers and Kitchen Managers concerning food and beverage quality, service, cleanliness, merchandizing and promotions.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation.  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignments.
• Interact positively with customers promoting restaurant facilities and services.  Resolve problems to the satisfaction of involved parties.  Organize special events in the restaurant such as receptions.  Maintain communication with all employees to ensure customer service needs are met.  Develop, implement, and change menu items on an as-needed basis.
• Move throughout restaurant, lounge and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
• Clearly describe, assign and delegate responsibility and authority for the operation of restaurant and lounge.
• Develop, implement, and monitor schedules for the operation of restaurant and lounge to achieve a profitable result.
• Maintain profitability of restaurant to support overall operation.  Control payroll and equipment costs (minimizing loss and misuse).  Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.  Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost saving and profit enhancing measures.  Review, prepare and update forecasts as needed.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
• Assist F&B Managers and Kitchen Manager in training and development of staff in order to provide most positive customer service and employee well being. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.

QUALIFICATION STANDARDS

Experience

Minimum of 2 years Assistant General Manager or 1 year General Manager experience in a restaurant with lounge required. Quick Service Restaurant (QSR) experience preferred.