Job Description

Summary:

A General Manager oversees daily operations, supervises staff, and manages finances, inventory, and customer satisfaction to ensure the restaurant runs smoothly and profitably. Key responsibilities include creating staff schedules, handling hiring and training, ensuring food quality and safety, managing budgets and resolving customer complaints.

Responsibilities:

Staff management - Hire, Train, schedule and supervise front-of-house and back-of-house staff.

Scheduling - Create and manage staff schedules to ensure proper coverage while controlling labor costs.

Financial Management - Manage payroll, track sales, and implement strategies to optimize profitability by adhering to food cost and labor cost budgets.

Inventory and ordering - Manage inventory levels, audit stock, and order supplies food and beverages, to ensure product levels are maintained to support sales.

Customer Service - Ensure a positive quest experience, handle inquiries and complaints, and build customer loyalty.

Operations and compliance - Oversee daily operations, maintain health and safety standards, and ensure compliance with all relevant regulations.

Performance monitoring - Evaluate and improve operational performance and staff productivity.

Lead and motivate - Inspire, coach, and provide constructive feedback to employees to foster a positive and productive work environment.

Open and close the restaurant and ensure checklists are completed for the front and back of the house.

Countdown and balance the cash registers, put together the daily bank deposit and drop off the deposit at the bank.

Ensure compliance by overseeing and enforcing all health, safety and sanitation regulations.

Recruiting, onboarding, and training new team members.

Oversee the team, delegate tasks and manage staff conflicts.

Foster teamwork and high employee morale.

Handle customer complaints and inquiries with professionalism.

Gather guest feedback to recommend improvements to menus and service.

Required skills:

Proven experience - prior experience in a restaurant management or similar role is essential.

Leadership and motivational skills - The ability to effectively lead and inspire a team is critical for success.

Excellent communication - Strong interpersonal communication skills are needed to interact clearly with staff, vendors and customers.

Financial Management - Controlling labor and food costs and tracking profitability is crucial for the business.

Problem solving abilities - The capacity to think quickly and resolve issues as they arise is necessary for the fast-paced restaurant environment.

Organizational skills - Managers must be highly organized to manage inventory, scheduling, and other daily tasks.

Adaptability and flexibility - The restaurant industry requires the ability to adjust quickly to changes in staffing, demand or other unexpected events.

Knowledge of food safety - Comprehensive knowledge of health codes and sanitation standards is mandatory. Serve safe certification will be required.

Tech Proficiency - Experience with Point-of-Sale (POS) systems, scheduling/payroll software, and other restaurant management tools is preferred. Knowledge of basic computer skills.

Education:

High School Diploma or GED is preferred

Food Safety Certification or food handlers certification is required

Previous experience in the restaurant or food service industry, with at least 1-3 years in a supervisory or management role is highly preferred.

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance
Work Location: In person