General Manager

DescriptionGeneral ManagerLeadership

The General Manager is responsible for developing and operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved; and where an environment that fosters creativity, free thinking and intelligent decision making is encouraged. The GM has overall responsibility for all aspects of the restaurant; in particular as related to sales, growth of the business, cost management and staff developmentThe GM is ultimately responsible for guest advocacy.

• Developing a cohesive team of managers and chefs, and managing them to work toward the common goals of the restaurant
• Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation
• Working closely with management team to create a team atmosphere among staff, which is fun and professional
• Leading by example.
• Facilitating weekly management meetings.
• Establishing clear communications along all lines within the business.

• Taking a long-term view with regard to guest satisfaction, making every decision based on what is best for the guest
• Working with the management team to increase guest counts and to develop a loyal base of satisfied, return customers
• Solving problems so that each guest will want to return.
• Ensuring that management team is an integral part of the hospitality equation by maintaining an active presence in the dining room through regular table visits with guests, getting to know guests, finding out what is important to them, what they like and what they don't.
• Remaining focused on the importance of creating long-term, loyal customers who return again and again; this is at the heart of the business and is critical to our success.

• Ensuring all chefs, managers and hourly employees adhere to our standards regarding quality of product, service and hospitality.
• Ensuring that a safe and clean environment is the norm, and all products are properly handled.
• Regularly following up discussions of guest and staff feedback regarding the above.
• Running high quality FOH pre-shift meetings for consistent communication of our operational standards and goals.
• Running high quality BOH pre-shift meetings for consistent communication of our operational standards and goals.
• Conducting weekly management meetings to ensure consistent communication of our operational standards and goals to both the FOH and BOH managers.
• Ensuring that company-training programs are effectively administered for all departments.

• Developing a yearly restaurant budget for review by the operations team.
• Monitoring and maintaining all cost control centers; further development of store-specific cost savings initiatives ,and strong follow through on all standard systems.
• Analyzing monthly profit and loss statements, developing action plans from them, implementing them and following through on plans.
• Overseeing all aspects of purchasing (ordering) within the restaurant.

• Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may impact staffing needs.
• Overseeing and participating in the recruiting and hiring of high quality employees, including managers
• Establishing a system to ensure the proper processing of all newly hired employees to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 formNo employee may begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.

• Ensuring thorough and complete training of all employees through implementation of all company-training programs.
• Continually assessing the results of all training programs and developing action plans to address specific issues and concerns, and following through on the progress and results of these action plans.
• Continually assessing the status of the current management team, developing action plans to address the developmental issues of each team member and following through on each manager's progressConsistently Identifying staff from within for promotions and working with those individuals to create career development possibilities.
• Minimizing employee and management turnover.
• Providing coaching, mentoring and developing the management team as well as hourly employees; this is critical for the success of the restaurant and the company.

• Working with the management team to determine appropriate staffing levels
• Being aware of staffing trends, upcoming seasonal business changes, and any other events or issues that may have an impact on the business.
• Producing Sales Projections and Labor Plans weekly.

• Completing quarterly performance reviews of all management staff (2 formal / 2 informal).
• Ensuring that performance reviews of all hourly employees are completed bi-yearly.
• Maintaining accurate employee files, including thorough, signed documentation for any and all disciplinary incidents.
• Providing thorough documentation on all incidents; including counseling sessions, accidents/injuries with regards to workman's comp, and termination reports.

• Serving as the company spokesperson, emphasizing company goals, philosophies and values to all levels of management, staff and guests
• Ensuring proper communication between the management team as well as staff
• Remaining apprised of all happenings in and around the restaurant.
• Maintaining an Open Door policy as the norm.
• Professionally interfacing with all local media contacts, vendors and landlords,
• Representing the company in legal matters as necessary.

• Possessing a working knowledge of our technical systems.
• Being proficient in all fu.