General Manager

Job Summary

Required Qualifications

• •Three (3) years experience in restaurant management
• •Well-versed in service techniques
• •Diverse front of the house experience
• •Ability to satisfactorily communicate in English (speak, read, write) with both guests and co-workers
• •Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, without supervision
• •Ability to maintain restaurant standards, policies and procedures
• •Ability to prioritize and organize work assignments
• •Ability to direct performance of assigned staff
• •Ability to follow up with corrections where needed
• •Ability to lead and direct a diverse workforce through training, coaching, counseling and progressive discipline where necessary
• •Ability to effectively write staff schedules in accordance with forecasted business levels and agreed upon staffing guidelines and service standards
• •Ability to work autonomously while maintaining restaurant and company procedures
• •Ability to make timely decisions within the parameters of guidance supplied by the Director of Operations
• •Ability to manage labor, beverage and operating supplies within budgeted or forecasted guidelines
• •Ability to work a variety of varying schedules
• •Punctuality, regular and reliable attendance
• •Interpersonal skills and the ability to work well with co-workers and the public
• •Adherence to all Federal, State and local, as well as company and property, health and safety standards
• •Liquor Awareness Certification
• •Endurance of various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping
• •Ability to lift, bend, stoop, push or pull heavy load weighing up to 50 lbs
• •Ability to stay on one's feet for up to eight (8) at a time
• •Working knowledge of Toast, trouble shooting and reporting functions
• •Thorough knowledge of all food and beverage menus
• •Ability to monitor and respond to guest complaints to ensure guest satisfaction
• •Ability to create schedules for front of house and kitchen for all meal periods to budget and level of business
• •Ability to supervise all staff service during scheduled shifts including but not limited to mornings, afternoons and weekends
• •Ability to lead pre-shift meetings
• •Ability to provide Toast support to restaurant
• •Ability to distribute employee uniforms and maintain uniform inventory form
• •Ability to provide feedback to staff on performance/disciplinary problems through one-on-one sessions as well as departmental meetings
• •Ability to lead hiring process for restaurant
• •Ability to create cleaning schedule
• •Ability to schedule managers to level of business
• •Ability to create monthly inventory procedures
• •Ability to assist in the development and execution of department training to educate employees on how to safely and thoroughly perform their tasks
• •Ability to ensure that all company policies and procedures are consistently being adhered to by all restaurant staff
• •Ability to communicate with guest concerning request, inquiries, and information
• •Ability to direct all in-restaurant banquets / large groups and catering
• •Ability to actively be involved in restaurant marketing efforts
• •Ability to maintain active relationship with the surrounding community, trends and competition
• •Ability to order and purchasing of products and material needed for restaurant. Create par levels
• •Ability to control flow and distribution of merchandise, materials and supplies
• •Ability to ensure all daily cash reconciliation is accurate for restaurant
• •Ability to ensure all cash handling and tip reporting policies are being followed by all employees

Desired Qualifications

• •College graduate
• •Guest relations training
• •Additional language skills
• •Previous experience with POS system, preferably Toast
• •Ability to communicate in a second language, preferably Spanish