Restaurant General Manager

The Restaurant General Manager (GM) will have full responsibility of the front and back of the house, including sales, profit and loss, hiring and training employees, daily operations, scheduling, bar inventory, customer satisfaction and marketing. The GM will also prepare weekly reports and meet with the executive team to review and discuss performance results.

Restaurant General Manager Job Responsibilities

• Reviews financial statements, sales reports, and other performance data to measure productivity and to identify areas needing cost reduction or program improvement.
• Directs and coordinates activities concerned with the production, pricing, sales, or distribution of products.
• Directs administrative activities concerning product production or services.
• Prepares staff work schedules and assigns specific duties.
• Monitors suppliers to ensure goods or services are provided within budgetary limits.
• Directs or coordinates budgets to fund operations, maximize investments, or increase efficiency.
• Establishes or implements departmental policies, goals, objectives, or procedures.
• Plans or directs activities such as sales promotions, special events, holiday menus, etc.
• Sets prices for goods or services based on forecasts of customer demand.
• Manages the movement of goods into and out of production facilities to ensure efficiency and effectiveness.
• Develops or implements product-marketing strategies, such as sales promotions or advertising campaigns.
• Create nightly cash out report in Excel and distribute to upper management and partners daily. Create other reports as necessary.
• Establish and maintain an organized record keeping system (filing system) to keep track of invoices, vendor, employee records, special events, inventory, etc.
• Review financial statements and sales and activity reports from POS system to understand, communicate and anticipate sales trends.
• Ensuring daily balancing of cash registers.
• Implement bar inventory management system (procedures and software) to ensure proper stock levels are maintained. Reconcile inventory levels w/ sales weekly to ensure that inventory is accounted.
• Ensure proper handling petty cash procedures.
• Maintain an acceptable range of labor costs.
• Ensure that all staff follow standard procedures. Implement a system of accountability.
• Ensure that all staff maintain a high level of customer service at all times.
• Attend meetings w/ partners as needed.
• The company reserves the right to add or change duties at any time.

Skills

• Excellent verbal and written communication
• Active listening
• Coordination
• Monitoring
• Social perceptiveness
• Critical thinking
• Judgment and decision making
• Management of material resources
• Management of financial resources
• Familiarity with Revel POS and Bar Inventory Management Systems is a plus
• Skilled in MS Excel and Word

Job Qualifications

• Education: Bachelor's Degree
• Experience: 5-7 years' experience in operation management

• Be authorized to work in the United States.
• Must have reliable transportation.
• Background check required.

Salary and Hours

• $70,000 annually + bonus
• Possible equity position for the right person
• Annual performance review
• Approximately 60-65 hours per week. 6 days per week. Monday’s off.
• General Manager will be required to perform nightly closing procedures, which will extend beyond the restaurant’s closing time.

Benefits

• Year 1, 5 days paid vacation
• Year 2 and thereafter, 10 days paid vacation