General Manager

Essential Job Duties & Responsibilities:

Hospitality:

. Promotes the core values and culture of restaurant, including but not limited to excellence in food and beverage, service, and hospitality.

. Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells.

. Liaises between the FOH and culinary team during service.

. Develops positive customer relationships and addresses customer service needs.

. Responds efficiently and accurately to customer complaints and reviews.

Finance:

. Develops and executes sales and profit plans in line with budgetary goals.

. Ensures, and is accountable for, profitability of the store by growing sales and controlling cost of goods.

. Directs and oversees ordering and inventory management for all departments of the restaurant.

. Maintains and utilizes daily, weekly, quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller.

. Ensures proper team member coverage per the needs of business while maintaining target labor costs.

. Oversees all cash management functions Maintains proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures.

. Review daily time punches for accuracy address time clock abuse (clocking in early or late) via coaching and/or documentation.

Operations:

. Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.

. Manages service floor employees in their daily responsibilities, providing clear, effective direction.

. Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.

. Performs all back office POS functions including employee profile and menu creation.

. Plans, executes and communicates all promotions and company information effectively and efficiently.

. Conducts facility walk-throughs multiple times per day when on duty to ensure the highest standards of safety, sanitation, cleanliness, and organization are met addresses all health violations immediately.

. Promotes and practices safe work habits, identifies and resolves potential safety hazards Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.

. Ensures that all team members are educated on our products and services. Oversees a regular schedule of service classes open to all employees.

. Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

. Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.

. Participate in community events and helps to ensure corporate social responsibility goals of the company are met.

. Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Staff Management:

. Hire, train, supervise, manage, coach, counsel, and evaluate all employees.

. Acts as role model for outstanding service continuously works to elevate service standards, and personally embodies hospitality in daily actions.

. Consistently monitors, coaches and encourages management team and hourly service employees to meet Company's service standards.

. Resolves team member or customer conflicts consistent with complaint handling guidelines.

. Directs office administrator on postings for open positions and interviewing candidates.

. Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates Facilitates on-going training and development of current staff Coach and counsel team members for improved performance, documenting developmental plans as necessary. Deliver performance reviews to all employees.

. Builds morale and team spirit by fostering a work environment where team members input is encouraged.

. Responsible for training new employees as assigned.

Standards:

. Display knowledge of the brand, culture, and product.

. Demonstrate the Company's core values of people, learning, culture, relationships, sustainability and stewardship.

. Maintain professional and respectful behavior when in contact with customers, management, and teammates.

. Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.

. Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.

. Attend and participate in all scheduled meetings, training sessions, and continuing education activities.

. Take care of all company property.

. Maintain safety, cleanliness, and sanitation standards.

. Comply with local laws and regulations.

Qualifications:

. Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.

. Excellent organizational skills and attention to detail.

. Possesses a positive, results-oriented, team-player mentality.

. Ability to perform under pressure and maintain professionalism when working under stress.

. Knowledge of workplace safety procedures and local Health & Safety Standards.

. Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required).

. Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.

. Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.

. Excellent verbal and written communication skills.

. Excellent interpersonal and customer service skills.

. Strong analytical and problem-solving skills.

. Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.

. Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.

. Ability to maintain a positive working relationship with all third-party vendors.

. Ability to execute steps of service in adherence with company policy.