General Manager

We seek the best, most passionate and experienced individuals to be General Managers at our restaurants. Expectations are to deliver nothing short of an unforgettable dining experience with every plate and every customer with quality food and beverage and exceptional service. The General Manager must be able to increase revenue and maximize profits through effective leadership and oversight. The GM will work closely with the Operations team to infuse our culture, mission and philosophy – all grounded in integrity and respect, service and authenticity – with a commitment to profitability and success.
Benefits include:
• Industry-leading compensation.
• Quarterly profit-sharing bonus program.
• Best-in-class employee and family health care
• Tenure-based employment incentives
• Life, Dental, Vision, Disability benefit options
• Work-life balance with options for vacation and sick time
• Employee phantom-share stock options
• Fast-growth company with advancement opportunities 


ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES

• Responsible for overall whole house performance and success of direct reports job description fulfillment.
• Attain all P&L objectives according to Financial Plan: scales, labor, COGS, store expenses.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs for whole house.
• Assist in developing and refining of store level policies and procedures.
• Work under the direction of the Executive Team to ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment and hold staff accountable for those objectives being met.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Manage projects of repairs and maintenance, capital expenses and new store initiatives.
• Oversee administrative duties and communications of DSR’s, invoices, cash management and payroll reporting.
• Communicate company objectives for service, quality and financial goals to management team and direct the implementation of new procedures through whole house.
• Serve as cultural champion to store personnel. Work diligently to ensure mission, vision and guiding principles are understood and utilized at store level.
• Maintain professional level of communication with whole house and executive team.
• Communicate any areas of difficulty in store level management to ROM and actively engage in corrective actions to ensure goals and objectives are met.
• Develop and train your management team to be effective in their roles in the store structure.
• Follow and maintain updates to the THC Employee Handbook, ensuring whole house signs acknowledgement forms when revisions are made.
• Oversee and ensure that restaurant policies and employee performance evaluations are followed and completed on a timely basis.
• Make employment, compensation and termination decisions consistent with the guiding principles and payroll procedures for department needs.
• Complete and submit all new hire paperwork and payroll wage changes.
• Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
• Responsible for overall labor budget and adequate staffing levels for whole house.
• Schedule all FOH positions.


Qualifications
• Be 21 years of age.
• Must be available to work an average of 50 hours per week with open availability.
• Must have obtained Serve Safe certificate or be in the process of obtaining.
• Must have a minimum of 10 years restaurant experience.
• Demonstrated ability to communicate, delegate and train personnel.
• Have knowledge of service and food and beverage, generally involving at least five years of management experience in a combination of front and back of house.
• Possess excellent math skills and have the ability to operate a cash register or POS system, internet software, windows XP and Microsoft Office.

Physical Requirements
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work up to 50 hours per week.
• Must be able to move and process information quickly.

We seek the best, most passionate and experienced individuals to be General Managers at our restaurants. Expectations are to deliver nothing short of an unforgettable dining experience with every plate and every customer with quality food and beverage and exceptional service. The General Manager must be able to increase revenue and maximize profits through effective leadership and oversight. The GM will work closely with the Operations team to infuse our culture, mission and philosophy – all grounded in integrity and respect, service and authenticity – with a commitment to profitability and success.
Benefits include:
• Industry-leading compensation.
• Quarterly profit-sharing bonus program.
• Best-in-class employee and family health care
• Tenure-based employment incentives
• Life, Dental, Vision, Disability benefit options
• Work-life balance with options for vacation and sick time
• Employee phantom-share stock options
• Fast-growth company with advancement opportunities 


ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES

• Responsible for overall whole house performance and success of direct reports job description fulfillment.
• Attain all P&L objectives according to Financial Plan: scales, labor, COGS, store expenses.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs for whole house.
• Assist in developing and refining of store level policies and procedures.
• Work under the direction of the Executive Team to ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness by creating a positive and productive work environment and hold staff accountable for those objectives being met.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Manage projects of repairs and maintenance, capital expenses and new store initiatives.
• Oversee administrative duties and communications of DSR’s, invoices, cash management and payroll reporting.
• Communicate company objectives for service, quality and financial goals to management team and direct the implementation of new procedures through whole house.
• Serve as cultural champion to store personnel. Work diligently to ensure mission, vision and guiding principles are understood and utilized at store level.
• Maintain professional level of communication with whole house and executive team.
• Communicate any areas of difficulty in store level management to ROM and actively engage in corrective actions to ensure goals and objectives are met.
• Develop and train your management team to be effective in their roles in the store structure.
• Follow and maintain updates to the THC Employee Handbook, ensuring whole house signs acknowledgement forms when revisions are made.
• Oversee and ensure that restaurant policies and employee performance evaluations are followed and completed on a timely basis.
• Make employment, compensation and termination decisions consistent with the guiding principles and payroll procedures for department needs.
• Complete and submit all new hire paperwork and payroll wage changes.
• Enforce restaurant policies and standards of conduct, administer prompt and consistent corrective action when policies are not followed.
• Responsible for overall labor budget and adequate staffing levels for whole house.
• Schedule all FOH positions.


Qualifications
• Be 21 years of age.
• Must be available to work an average of 50 hours per week with open availability.
• Must have obtained Serve Safe certificate or be in the process of obtaining.
• Must have a minimum of 10 years restaurant experience.
• Demonstrated ability to communicate, delegate and train personnel.
• Have knowledge of service and food and beverage, generally involving at least five years of management experience in a combination of front and back of house.
• Possess excellent math skills and have the ability to operate a cash register or POS system, internet software, windows XP and Microsoft Office.

Physical Requirements
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work up to 50 hours per week.
• Must be able to move and process information quickly.