General Manager

Benefits:

• 401(k)
• Bonus based on performance
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Training & development
• Vision insurance

Job Title: General ManagerPOSITION STATUS: Exempt SalariedSALARY RANGE: Varies on Experience Direct Oversight: FOH/BOH – Overall OperationsReports To: Director of Operations and/or VP of Operations  JOB SUMMARY: The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to set the expectation for the FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to upper management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees. PRIMARY RESPONSIBILITIES: 

• Manage and lead entire restaurant operation
• Serves customers in a professional manner as per the steps of service 
• Managing the entire guest experience from start to finish
• Responsible for full daily communication of operation including text, email and by phone call
• Cross-training of qualified team members to expand the operational efficiency of all shifts, especially for key positions within the kitchen and must provide training to Franchise Operations
• Manage breaks and employee scheduling
• Ensure cleanliness and provide oversight to the cleaning program
• Manage the day-to-day operation; ability to identify and resolve problems effectively
• Manage cash handling procedures with precision
• Oversee FOH/BOH employee as well as FOH/BOH Management Team
• Ensure consistent and accurate reporting of all daily reports, end of night reporting, time clock review/edits
• Organizational skills with sense of urgency and a positive attitude
• Ensure basic repairs and upkeep of the facility and/or safety concerns are handled promptly
• Effectively lead others, including work relationships, with emphasis on an exceptional work environment for all employees
• Delegate daily tasks to ensure accountability of tasks assigned with great follow-up
• Thorough knowledge of service steps, menu items, allergy charts and food preparation procedures
• Develop a mutual respect among team members
• Ongoing development and coaching of subordinates
• Ensure proper training of all team members as they are hired and make suggestions to upper management when necessary
• Manage Quarterly store assessment with score related to cleanliness, food quality and presentation
• Conduct annual employee/manager evaluations
• Execution of all food safety laws and have valid certified food handler certificate
• Recruiting, hiring and training all restaurant team members
• Responds efficiently and accurately to any guest complaints and corporate communications
• Works closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs
• Trains, develops and manages current and new front of house team members on safety, beverage recipe adherence and service/hospitality standards. Cross-train qualified team members to expand the operational efficiency of all shifts
• Ensures all aspects of the front of house operates effectively and efficiently, and our guests receive the best dining experience
• Embraces, understands and executes the Company mission, values, vision and culture
• Completes other managerial tasks as needed or assigned
• Embraces, understands and executes the Company mission, values, vision and culture
• All other duties as assigned 

 REQUIRED COMPETENCIES: 

• Minimum 2 years’ experience, in restaurant and/or hospitality restaurant. Preferred high-volume and fast pace restaurant experience 
• Outstanding and professional verbal and written skills; with strong ability to multi-task. 
• Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence
• Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations
• Ability to work well under pressure · Capable of conducting and assessing restaurant inventory
• Must have knowledge of restaurant systems, including but not limited to ALOHA, or ot