General Manager

Lead and manage all restaurant operations to offer a world-class fast casual culinary experience. Ensure concept vision and Beefsteak standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Operations.

Service and Beverage Leadership: Work with Beefsteak culinary and marketing teams to promote innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions, especially in difficult situations. Educate self and team on seasonal products, regional offerings, and influences of international cuisines. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, NBa and guest feedback. Constantly work to improve standards and guest satisfaction. Impact service by engaging guests entering the store and in the lobby during peak times.

Performance and Talent Development: Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Documenting and creating action plans when necessary. Delegate appropriately and fairly to the restaurant leadership team to develop and motivate them. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, MIT and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of TFG Culture: Seek out opportunities to communicate Beefsteak’s vision to team, guests, vendors and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Manage Daily Operations: Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably Understand, practice and teach Beefsteak policies and procedures. Ensure concept and Beefsteak vision. Communicate to team and managers. Manage and oversee all day-to-day operations within the building to maximize revenues and profits. Work with the DO to hold the restaurant leadership team accountable to all policies and procedure. Take ownership of the restaurant and work with team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Fast Good Support (culinary, marketing, HR, DO) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results: Work with the DO to develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Share financial information with the restaurant leadership team to develop and to give them the insight as the “whys” behind the decisions that they make each day. Ensure tools such as, Hot Schedules, and Point of Sales systems are utilized correctly and data is accurate. Reach out to the Beefsteak community for support as needed.

Abilities & Working Conditions
• Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• Ability to maintain compliance with all local, state and federal laws and regulations.
• Ability to supervise, train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance.
• Extensive knowledge of food industry, restaurants and competitive markets.
• Knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals.
• Comfortable with using technology to streamline daily administrative tasks.

Lead and manage all restaurant operations to offer a world-class fast casual culinary experience. Ensure concept vision and Beefsteak standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Operations.

Service and Beverage Leadership: Work with Beefsteak culinary and marketing teams to promote innovative and authentic menus and service experiences. Exemplify professionalism and enlightened hospitality in all interactions, especially in difficult situations. Educate self and team on seasonal products, regional offerings, and influences of international cuisines. Research industry trends, innovative techniques and environmentally friendly product/procedures and present them to the team for continuous education. Be the expert of our standards. Develop, coach and consistently execute the restaurant’s service standards. Ensure consistent execution of steps of service by using tools such as quarterly departmental staff meetings, NBa and guest feedback. Constantly work to improve standards and guest satisfaction. Impact service by engaging guests entering the store and in the lobby during peak times.

Performance and Talent Development: Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization and fulfill job expectations and requirements. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a consistent and timely manner. Documenting and creating action plans when necessary. Delegate appropriately and fairly to the restaurant leadership team to develop and motivate them. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, MIT and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training.

Ambassador of TFG Culture: Seek out opportunities to communicate Beefsteak’s vision to team, guests, vendors and community in a clear and positive manner. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Manage Daily Operations: Responsible for the daily operations of the restaurants ensuring they operate efficiently and profitably Understand, practice and teach Beefsteak policies and procedures. Ensure concept and Beefsteak vision. Communicate to team and managers. Manage and oversee all day-to-day operations within the building to maximize revenues and profits. Work with the DO to hold the restaurant leadership team accountable to all policies and procedure. Take ownership of the restaurant and work with team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Fast Good Support (culinary, marketing, HR, DO) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.

Manage Financial Results: Work with the DO to develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage cash controls and financial reporting. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Share financial information with the restaurant leadership team to develop and to give them the insight as the “whys” behind the decisions that they make each day. Ensure tools such as, Hot Schedules, and Point of Sales systems are utilized correctly and data is accurate. Reach out to the Beefsteak community for support as needed.

Abilities & Working Conditions
• Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience.
• Requires developed communication skills, both verbal and written.
• Most tasks are performed independently or in a team environment with the employee acting as a team leader.
• Ability to maintain compliance with all local, state and federal laws and regulations.
• Ability to supervise, train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance.
• Extensive knowledge of food industry, restaurants and competitive markets.
• Knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals.
• Comfortable with using technology to streamline daily administrative tasks.