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 the ownership and corporate management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees.

RESPONSIBILITIES:

• Serves customers in a professional manner as per training guidelines. Running food and managing the entire guest experience from start to finish

• Uses suggestive selling techniques to offer food specials, menu items, daily desserts, and other types of promotions

• Applies knowledge of full menu and other restaurant information such as restaurant hours, table numbers and payment options

• 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

• Assign daily workstations, ensure opening and closing duties have been completed properly

• 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 including turning in all cash/cc transaction receipts at end of each shift and properly reconciliation of nightly cash drops. No room for error policy regarding all cash handling transactions.

• Oversee FOH employee tips with full accountability

• Ensure consistent and accurate reporting of all daily server reports, end of night reporting, timeclock review/edits

• Manage store opening and closing procedures as responsible key holder

• Organizational skills with sense of urgency and a positive attitude

• Communicating with Maintenance Department of basic repairs and upkeep of the facility and/or safety concerns. Report violations immediately to management

• 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. Re-stocks items in dining room and bar as needed and alerts kitchen staff and manager of stock shortages

• 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 management when necessary

• Quarterly store assessment with score related to cleanliness, food quality and presentation

• Conduct annual employee evaluations

• Execution of all food safety laws and have valid certified food handler certificate

• All other duties as assigned

REQUIREMENTS:

Must be at least 18 years old to serve alcohol with appropriate alcohol training and food handling certificates upon hire or soon after. To perform this job successfully, an individual must be able to perform each essential duty in the work environment satisfactorily based on the physical demands of the job. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION:

High School Diploma preferred. One to three years related experience.

SALARY & BENEFITS:

A competitive compensation package, including benefits, will be provided to attract outstanding candidates.