General Manager Bilingual Preferred

Benefits:

• Employee meal while on shift
• 401(k)
• Competitive salary
• Dental insurance
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance

Overview:

Responsible along with the Assistant Manager for the smooth, short and long-term operations of all business operations relating to the respective restaurant location you are responsible for. Passion and pride in everything that you do with positive attitude and teamwork. Each day improving and never satisfied. Manages, trains and assures quality, service, cleanliness and teamwork. Additional responsibilities include oversight of daily scheduling, cash controls, opening and closing as well as managing direct reports and all other staff as required. Cross functional with timely and hospitable communications with all other staff members in both the back of the house and front of the house.

Skills required:

• Communications, written and oral.
• Leadership
• High level of understanding food service and hospitality industry in both back and front of the house, full-service restaurants. Personal and professional appearance
• Customer Service oriented
• Motivational driven
• Customer Relations
• Diplomacy
• Organization
• Planning
• Project Management
• Professionalism
• Time Management
• Budget Analysis
• Business Analysis
• Market Analysis
• Risk Analysis
• Computer Literacy
• Keyboard Skills

Job Description

Reports To:

Director of operations; works a minimum of 35-55 hours per week - 5 days per week.

Summary:

Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the following duties listed below.
 
Duties and Responsibilities includes the following but limited too:

• Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staff requirements.
• Reviews the general business climate for the restaurant and adjusts staff and inventories as needed.
• Ensures financial reporting is consistent with restaurant standards and produced monthly.
• Promotes and directs restaurant marketing programs.
• Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost.
• Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees and quick response to needs.
• Reports status information to the management monthly.
• Contracts for and follows up general maintenance and repair to the facility.
• Performs other related duties as assigned. Supervisory Responsibilities:
• Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff.
• Develops and maintains a program for sound employee relations with staff at all levels of the organization.
• Provides guidance and direction to employees to assist in their professional development.

Duties:

1- Cleanliness:

• Priority one is the cleanliness of the operation and all staff in all areas of the operations full understanding and commitment to the cleaning standards of the operations always.
• Details as to appearance of operation daily, prior, during, and post-closing meet and exceeds all standards for operations thereby ensuring that the physical property of the operation is clean, neat, up to standard and well maintained including daily side work, cleaning, and other maintenance schedules/lists are maintained.
• Assures daily, monthly cleaning cycles are managed by all managers and support staff.
• Staff Appearance including personal appearance (uniforms, facial hair, make up).
• Health Department standards, Fire Department and Safety Standards
• Assures in house committee is meeting monthly and adhering to all standards as it relates to health department, fire department and safety.

2- Staff Training, FOH

• Food knowledge, overall food menu knowledge.
• Beverage knowledge and understanding the focus for all staff.
• Logistics and operations knowledge of staff as it relates to systems and timing.
• Provide a clear vision of the company mission to restaurant and team members assuring all understand are clear on task to achieve and execute.
• Provide leadership, support, direction and training