Job Summary - 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 ensures 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 through talent development, P&L management, marketing,
and appealing restaurant service. The GM
achieves results by planning, communicating, delegating, and following up. The
GM is a role model and sets a positive example for the entire team in
all business and personnel management aspects. The GM will
respond to all guest complaints, taking prompt and appropriate action to
resolve problems and maintain guest satisfaction.
ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED
Total Guest Satisfaction & Service
measure and evaluate service levels and standards using guest and employee
feedback and develop plans for continuous improvement.
provide a quality product and Guest service experience that delivers total
guest satisfaction. Model and create an environment where the guest is
always right; ensure a positive guest service experience.
positively and quickly to guest concerns. Correct potential problems before
they affect guests. Respond to complaints, taking any and all appropriate
actions to turn dissatisfied guests into return guests.
guest satisfaction by monitoring, evaluating, and auditing food, beverage,
and service offerings; initiating improvements; building relationships
with preferred guests.
that all guests feel welcome and are given attentive, friendly, and
courteous service at all times.
STAFFING Training and Personnel Development
restaurant objectives by recruiting, selecting, onboarding, orienting,
training, assigning, scheduling, coaching, counseling, and disciplining the
entire staff. Our mission is to develop high-quality team members who
demonstrate and ensure consistent guest satisfaction.
each employee’s ability to maintain high levels of guest satisfaction consistently. Continuously improve all employees' skills, knowledge, and
morale by effectively utilizing all training programs, from new employee
orientation to management-training classes.
beverage knowledge in all bar areas to all staff members. Communicate job
expectations; plan, monitor, appraise, and review job contributions; plan
and review compensation actions while enforcing policies and procedures.
each employee’s performance based on clearly communicated standards and
expectations. Hold each employee accountable for their individual and team
performance and oversee the training of all new employees.
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.
all payroll registers are reviewed and approved before payroll department
FINANCIAL Effective Business Management
- Meet restaurant financial objectives by
developing and implementing strategies to increase average checks total.
- 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 review and submission, reporting, DSR, paid-outs) and personnel/payroll-related
administrative duties are completed accurately, on time, and by company
policies and procedures.
- Responsible for all restaurant inventories,
including food, liquor, beer, wine, furniture, accessories, office
supplies, equipment, & tool inventories, and must constantly manage
& maintain documented detailed status in all areas, including on-hand
quantities and costs, & quality levels.
- Utilize labor effectively to meet budgets
while ensuring high standards of Quality, Service & Cleanliness.
Schedule labor as an anticipated business activity requires while ensuring
that all positions are staffed as needed, and labor cost objectives are met.
- Monitor budgets and payroll records and review financial transactions to
ensure that expenditures are authorized and budgeted. The GM maximizes
financial performance and profit.
FACILITIES Safety Procedures, Work Environment, Overall Appearance
a safe, secure, and healthy facility environment by establishing,
following, and enforcing sanitation standards and procedures; comply with
health and legal regulations; and maintain security systems to protect all
employees, guests, and company assets (building, cash, equipment,
that all operations and office equipment is kept clean and 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.
FOOD SAFETY Health Inspection Guidelines
& uphold food safety & sanitary requirements for food handling,
general cleanliness, and maintenance of kitchen and dining areas to ensure
our guests' and employees' health and safety.
compliance with operational standards, company policies, federal/state/local
laws, and ordinances.
for ensuring consistent, high-quality food preparation and service to
maintain a professional restaurant image, including restaurant
cleanliness, proper uniforms, and appearance standards.
BAR Operations/Staff Responsibilities/Liability/Cost
the bar’s operation to maximize profitability, minimize legal liability,
and conform to alcoholic beverage regulations.
over-pouring by bar staff and consistently secure/monitor use of all
products to maintain liquor/beer/wine costs to company standards and
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
management promptly and thoroughly informed of all issues (i.e., problems,
unusual matters of significance, and positive events) and take prompt
corrective action where necessary or suggests alternative courses of
and comply with all federal, state, county, and municipal regulations that
pertain to the health, safety, and labor requirements of the restaurant,
employees, and guests.
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.
may vary if the manager must fill in for their employees or if emergencies
arise (typical work week = 60 hours)
- The position requires the incumbent to work Weekends, Holidays, and
High-volume service days.
GUEST SAFETY AND INCIDENT REPORTS
- On a
continuous and ongoing basis, ensure that all employees understand their
roles and responsibility in reporting any personal knowledge concerning
such incidents occurring on the premises.
the event-specific incidents that occur regularly, take corrective actions
to prevent such incidents.
- Ensure employees maintain the interior and exterior premises
free of liquids to minimize slips and falls.
for training staff and educating third-party security staff on how to
manage unruly or difficult guests to minimize incidents from escalating.
QUALIFICATIONS AND SKILLS
degree is preferred. A Bachelor of Science degree in hotel/restaurant
management is desirable. A combination of practical experience and
education will be considered as an alternative.
- 5 –
8 years in a fine/casual dining atmosphere managing a restaurant with $3
to $10 million in volume.
have led a team of 30 employees minimum in front of the house and back of
the house combined.
of computers, Microsoft Office. Proficient in the following dimensions of
management experience in both kitchen operations and front-of-the-house
agree to and successfully pass a background screening.
- Know of service and food & beverage operations, generally
involving at least three years of front-of-the-house & back-of-the-house
excellent basic math skills and have the ability to operate a cash
register or POS system.
a leadership style that creates a positive working environment and remains
calm during stressful and emotional situations.
be able to work lunch and dinner shifts on weekdays, weekends, and all
of office administration.
- Knowledge of human resource management and supervision.
- Ability to maintain a high level of accuracy in preparing and
- Efficient written communication skills.