The General Manager will be responsible for managing the daily operations of the restaurant, including the selection, development and performance of employees. In addition, they are responsible for the inventory and ordering of food and supplies to optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the owner.
ESSENTIAL FUNCTIONS
General
1. Oversee and manage all areas of the restaurant & bar and make final decisions on matters of importance.
Financial
2. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
3. Responsible for ensuring that all financial reporting and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food Safety, Quality and Planning
4. Enforce best practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
5. Ensure compliance with federal/state/local laws and ordinances.
6. Responsible for consistent follow through of Standard Operating Procedures (SOP’s & Recipes) to ensure high quality of food preparation and service.
7. Maintain professional image, including cleanliness, proper uniforms, and appearance standards.
8. Estimate food and beverage costs. Work with Chefs & Bartenders for efficient purchasing of food and liquor.
9. Must be ServSafe certified. Will uphold all ServSafe guidelines.
Guest Service
10. Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
11. Ensure that proper security procedures are in place to protect employees, guests and company assets.
12. Ensure a safe working and guest environment to reduce the risk of injury and accidents.
13. Completes accident reports promptly if a guest or an employee is injured.
14. Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
15. Investigate and resolve complaints concerning food quality and service.
Personnel
16. Provide direction to employees regarding operational and procedural issues.
17. Interview prospective employees. Direct the hiring, supervision, development and, when necessary, termination of employees.
18. Conduct new hire orientation to explain The Stand’s brand and oversee the training of new employees.
19. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
20. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Community Involvement
21. Provide a strong presence in the community and high level of community involvement by restaurant and personnel.
Qualifications
22. Knowledge of computers (MS Word, MS Excel, POS Programs and Accounting Software).
23. Proficient in the following areas of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, understanding financials, recordkeeping, and preparation of reports.
24. Must possess a valid driver’s license.
25. Must be eligible to work in the United States.
26. Must agree to background and credit check.
27. Self-discipline, initiative, leadership ability and outgoing.
28. Pleasant, polite manner and a neat and clean appearance.
29. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
30. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
31. Must possess good communication skills for dealing with diverse staff.
32. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
33. Ability to determine applicability of experience and qualifications of job applicants.
ACCOUNTABILITIES
34. Keeps Owner promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
35. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with policies and procedures.
36. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
37. At all times provides a favorable image to promote its brand, ethos and philosophy.
38. Performs other duties and responsibilities as required or requested.
WORKING CONDITIONS
39. Hours may vary if General Manager must fill in for his/her employees or if emergencies arise. The typical work week will be 50-60 hours, longer during the summer.
40. Ability to perform all functions at any level in the restaurant.
41. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
42. Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment.