General Manager

The General Manager (GM) is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The GM will oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The GM delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service. The GM achieves results by planning, communicating, delegating and following up. The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. The GM will provide continuous education and self-development will be of highest priorities along with a commitment to coaching and developing entire management team and staff. The GM will respond to all customer complaints, taking prompt and appropriate action to resolve problems and ensure customer satisfaction is maintained.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Total Customer Satisfaction & Guest Service
• Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement.
• Consistently provide a quality product and customer service experience that delivers total customer satisfaction. Model and create an environment in which the customer is always right; ensure a positive customer service experience.
• Respond positively and quickly to customer concerns. Correct potential problems before they affect customers. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Ensure that all guests feel welcome and are given attentive, friendly, and courteous service at all times.

STAFFING Training and Personnel Development
• Accomplish restaurant objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining entire staff. Our mission is to develop high quality team members who demonstrate and ensure consistent customer satisfaction.
• Evaluate each employee’s ability to maintain high levels of customer satisfaction on a consistent basis. Continuously improve the skills, knowledge and morale of all employees by effectively utilizing all training programs from new employee orientation up to and including management-training classes.
• Explain and educate how various menu items are prepared, describing ingredients and cooking methods.
• Develop beverage knowledge in all areas of the bar to all staff members. Communicate job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions while enforcing policies and procedures.
• Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold each employee accountable for his or her individual and team performance and oversee the training of all new employees.
• Be able to identify and develop staff members for future leadership roles. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts, while maintaining labor cost goals.
• Be able to delegate and get work done through others.
• Ensure entire staff always wears safety/slip resistant shoes.
• Ensure all tipped employees are claiming their tips correctly and consistently for each shift. Document any employees failing to adhere to this company policy.

FINANCIAL Effective Business Management
• Control purchases and inventory by meeting with account managers; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Schedule use of facilities or catering services for events such as banquets or receptions, and stay informed of the details of arrangements with clients through Marketing & Sales Department.
• Meets restaurant financial objectives by developing and implementing strategies to increase average meal checks.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, costs, & quality levels.
• Ensure product is always on hand on an as needed basis, through systematic ordering and forecasting techniques.
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit.

FACILITIES Safety Procedures, Work Environment, Overall Appearance of Venue
• Perform a daily walk off of entire property and all maintenance related issues. Assign a key management person to perform duties in your absence.
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems to protect all employees, customers and company assets (building, cash, equipment, supplies).
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports promptly in the event that a guest or employee is injured.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs, and coordinate a variety of services.
• Ensure all restaurant staff & management team members have necessary tools to perform daily duties.

MARKETING
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.
• Provide strong presence in local community and high level of community involvement.

FOOD SAFETY Health Inspection Guidelines
• Enforce & Uphold food safety & sanitary requirements for food handling, general cleanliness, and maintenance of kitchen and dining areas to ensure the health and safety of our customers and employees.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

BAR Operations/Staff Responsibilities/Liability/Cost
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Oversee that all menu drinks are being made to recipe.
• Eliminate over pouring by bar staff, secure/monitor use of all product consistently to maintain liquor/beer/wine costs to company standards and goals.
• Maintain a clean and stocked bar at all times.
• Keep all bar staff up to date with Responsible Vendor training & certification. Communicate objectives & improvement plan to each staff member in the bar, monitor/develop progress in performance standards and job descriptions.

ACCOUNTABILITIES/REQUIREMENTS
• Keeps management 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.
• Understands and complies with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Communicates regularly with management concerning the activities of the restaurant and its employees to include written reports of the activities as needed. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Demonstrates superior attendance and punctuality in mandatory meetings, training, workshops, and/or seminars.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• Due to the nature of the work, these hours also occur during evenings and over weekends and holidays.

 
GUEST SAFETY AND INCIDENT REPORTS
• On a continuous and on-going basis, ensure that all employees understand their roles and responsibility in reporting any personal knowledge in connection with such incidents occurring on the premises.
• In the event certain incidents occur on a regular basis, take corrective actions to resolve

The General Manager (GM) is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The GM will oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The GM delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service. The GM achieves results by planning, communicating, delegating and following up. The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. The GM will provide continuous education and self-development will be of highest priorities along with a commitment to coaching and developing entire management team and staff. The GM will respond to all customer complaints, taking prompt and appropriate action to resolve problems and ensure customer satisfaction is maintained.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

Total Customer Satisfaction & Guest Service
• Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement.
• Consistently provide a quality product and customer service experience that delivers total customer satisfaction. Model and create an environment in which the customer is always right; ensure a positive customer service experience.
• Respond positively and quickly to customer concerns. Correct potential problems before they affect customers. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Ensure that all guests feel welcome and are given attentive, friendly, and courteous service at all times.

STAFFING Training and Personnel Development
• Accomplish restaurant objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining entire staff. Our mission is to develop high quality team members who demonstrate and ensure consistent customer satisfaction.
• Evaluate each employee’s ability to maintain high levels of customer satisfaction on a consistent basis. Continuously improve the skills, knowledge and morale of all employees by effectively utilizing all training programs from new employee orientation up to and including management-training classes.
• Explain and educate how various menu items are prepared, describing ingredients and cooking methods.
• Develop beverage knowledge in all areas of the bar to all staff members. Communicate job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions while enforcing policies and procedures.
• Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold each employee accountable for his or her individual and team performance and oversee the training of all new employees.
• Be able to identify and develop staff members for future leadership roles. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts, while maintaining labor cost goals.
• Be able to delegate and get work done through others.
• Ensure entire staff always wears safety/slip resistant shoes.
• Ensure all tipped employees are claiming their tips correctly and consistently for each shift. Document any employees failing to adhere to this company policy.

FINANCIAL Effective Business Management
• Control purchases and inventory by meeting with account managers; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Schedule use of facilities or catering services for events such as banquets or receptions, and stay informed of the details of arrangements with clients through Marketing & Sales Department.
• Meets restaurant financial objectives by developing and implementing strategies to increase average meal checks.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on hand quantities, costs, & quality levels.
• Ensure product is always on hand on an as needed basis, through systematic ordering and forecasting techniques.
• Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit.

FACILITIES Safety Procedures, Work Environment, Overall Appearance of Venue
• Perform a daily walk off of entire property and all maintenance related issues. Assign a key management person to perform duties in your absence.
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems to protect all employees, customers and company assets (building, cash, equipment, supplies).
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports promptly in the event that a guest or employee is injured.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs, and coordinate a variety of services.
• Ensure all restaurant staff & management team members have necessary tools to perform daily duties.

MARKETING
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction.
• Identifies and develops local restaurant marketing strategies to maximize sales.
• Provide strong presence in local community and high level of community involvement.

FOOD SAFETY Health Inspection Guidelines
• Enforce & Uphold food safety & sanitary requirements for food handling, general cleanliness, and maintenance of kitchen and dining areas to ensure the health and safety of our customers and employees.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

BAR Operations/Staff Responsibilities/Liability/Cost
• Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Oversee that all menu drinks are being made to recipe.
• Eliminate over pouring by bar staff, secure/monitor use of all product consistently to maintain liquor/beer/wine costs to company standards and goals.
• Maintain a clean and stocked bar at all times.
• Keep all bar staff up to date with Responsible Vendor training & certification. Communicate objectives & improvement plan to each staff member in the bar, monitor/develop progress in performance standards and job descriptions.

ACCOUNTABILITIES/REQUIREMENTS
• Keeps management 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.
• Understands and complies with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Communicates regularly with management concerning the activities of the restaurant and its employees to include written reports of the activities as needed. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Demonstrates superior attendance and punctuality in mandatory meetings, training, workshops, and/or seminars.
• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50 hours).
• Due to the nature of the work, these hours also occur during evenings and over weekends and holidays.

 
GUEST SAFETY AND INCIDENT REPORTS
• On a continuous and on-going basis, ensure that all employees understand their roles and responsibility in reporting any personal knowledge in connection with such incidents occurring on the premises.
• In the event certain incidents occur on a regular basis, take corrective actions to resolve