This position requires the General Manager to be responsible for directing and assisting with the work of store employees to create and maintain a profitable store environment that fulfills our brand and concept. The General Manager must also manage costs, and ensure that proper policies are followed, including employment and incident documentation.
Essential Duties and Responsibilities
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Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor
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Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
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Enforce sanitary practices for food handling, general cleanliness, and maintenance of federal, state, and local laws.
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Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
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Manages Assistant Managers, Kitchen Managers, and all hourly employees. Is responsible for the overall direction, coordination, and evaluation of these positions.
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Develop employees by providing ongoing feedback and establishing performance expectations.
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Handles the administrative tasks in daily operations which may include but not limited to include daily decision making, scheduling, planning while upholding standards, product quality, and customer relations.
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Establish that proper security procedures are in place along with a safe environment for staff and guests to reduce the risk of injury and accidents. Complete incident reports promptly if a guest or employee is injured.
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Ensure an outstanding dining experience by regulating presentation, service, respond to complaints, and a great atmosphere for all guests; develop ways to cultivate a regular customer pool.
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Properly operate the POS system, make changes, contact IT if they have issues and/or troubleshoot the system when necessary
Education and/or Experience
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3-4 years of previous general manager experience
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2-4 years high volume bar/restaurant experience
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Availability to work during holidays, nights, and weekends with increased hours during peak times.
Requirements and Skills
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Liquor License and Safe Seller certification is mandatory
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Food manager certificate required
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Ability to effectively communicate in English and Spanish
NOTE: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required so classified.
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