Benefits:
Competitive salary
Employee discounts
Free uniforms
Paid time off
Summary of Position:
The General Manager directs and supervises managers, MIT's, employees, and food and beverage service activities of the restaurant in accordance with company guidelines regarding operating procedures, sales, profitability, and guest and employee relations. He/she is responsible for developing other managers and team members to build and increase sales over the previous year's sales and maintain profitability while ensuring employee and guest satisfaction.
The General Manager is responsible for the success of the entire restaurant operation to which he/she is assigned and must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He/she is responsible for the appropriate use of restaurant supplies and equipment to minimize loss, waste, and fraud.
The General Manager must be able to utilize his or her own experience and knowledge of the company concept to uphold the company's integrity as well as promote the company status within the community.
Duties & Responsibilities:
Ensure that the restaurant is functional and meets all Off Leash Restaurant quality standards daily, including cleanliness, guest service, and execution of food and beverage service.Provide appropriate leadership, training, and supervision to assistant managers, key, and hourly employees.Effectively manage shifts daily.Ensure Standard Operating Procedures (SOP) are followed by supervising the Back of the House to ensure Food Specifications and Procedures, guest safety, employee safety, food handling, receiving, and storage procedures.Observe quality of food preparation, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.Ensure Standard Operating Procedures (SOP) are followed by supervising all Front of House, kitchen, and bar employees to ensure execution of service standards, guest safety and satisfaction, and employee motivation, retention, and positive morale.Coordinate all training activities for employees to include the identification of training needs and implementation of programs to address deficiencies.Accurately complete administrative and operational reports and daily, weekly, monthly paperwork to include staff schedules, payroll, human resources forms, and new hire orientation.Assess, troubleshoot, and assist with inventories; oversee the process of ordering and setting par levels.Meet profitability and sales goals through proper budgeting, forecasting, tracking, and Profit and Loss (P&L) reconciliation.Monitor all food, beverage, and operating supply costs.Responsible for cash or funds generated from all sales transactions and/or payments; responsible for reconciliation, recording, and control of cash and other tender.Develop guest relationships and monitor guest satisfaction.Ensure the safe operation of equipment and working conditions to prevent hazards and/or accidents.Utilize basic functions and programming functions of the restaurant's computer and POS (Point of Sale) System.Comply with established sanitation standards, personal hygiene, and health standards.Perform restaurant functions as business dictates such as food preparation and delivery of food and beverages to guests.Supervisory Responsibilities:
Directly supervises Assistant Managers, Key Employees, MIT's, and approximately 25 to 40 hourly employees. Responsibilities include training employees, planning, assigning, and directing work responsibilities, and following up with the owner.
Qualifications and Requirements:
A minimum of 5 years management experience in restaurant, retail, food service, or hospitality industry is required.Must exemplify a high level of professionalism and act as a role model for subordinates.Must be able to work in an environment free of direct daily supervision.Must possess strong analytical and problem-solving skills.Must be able to communicate effectively and maintain confidentiality.Weekend and evening work will be necessary.Must have reliable transportation.Education, Training & Certifications:
A high school diploma or equivalent preferred.Must be at least 21 years of age.Must obtain ServSafe food sanitation certification, food handler's permit, and alcohol service permit as required.WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to fumes or airborne particles and extreme heat.
Benefits:
Employee Discounts
Referral Program
Flexible Scheduling
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