Restaurant General Manager

POSITION REQUIREMENTS:

A high school diploma is required. Minimum of 10 years of restaurant management experience preferred. This position requires strong leadership skills along with a passion for food and the preparation and presentation thereof. Catering and special event booking experience required. Must have P&L and inventory processing experience and knowledge.

POSITION SUMMARY:

The General Manager oversees all daily operations, ensures that the restaurant operates efficiently and profitably while maintaining the reputation and culture. He or she must coordinate a variety of activities and is responsible for the business performance of the restaurant as well as maintaining high standards of food, service, and health and safety. The GM oversees all front and back of the house operations, including staff management, staff scheduling, P&L processing, product inventory, guest satisfaction and all product ordering. The GM develops new recipes and daily specials and ensures perfect execution of all menu items.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

1. Ensure that quality culinary dishes are served on schedule at all times and to see that any problems that arise are rectified.
2. Ensure that the customers are fully satisfied with the quality of the meals and service.
3. Meet and greet customers and organize table reservations.
4. Advise customers on menu and wine choice.
5. Resolve customer complaints about food quality or service.
6. Approve all prepared food items that leave the kitchen and ensure that each dish meets the standard as noted in item 1 above and is presented in such fashion that any one dish at any given time is of photographic quality.
7. Determine how food is to be served to the customers.
8. Maintain and ensure use of standardized recipes.
9. Demonstrate to cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
10. Demonstrate new cooking techniques and equipment to staff.
11. Determine the sizes and quantities in which the meals are served.
12. Spot problems and resolve them quickly and efficiently.
13. Create successful menu items based on many considerations, and assign prices based on cost analysis for both food and beverage items.
14. Estimate food and beverage consumption, place orders with suppliers and schedule delivery of fresh food and beverages.
15. Inspect all deliveries for quality and quantity.
16. Be in contact and negotiate with all vendors for best quality and best price.
17. Develop and implement SOPs for all aspects of the restaurant.
18. Coordinating the entire operation of the restaurant including front and back of the house.
19. Order supplies of non-food items such as dishes and silverware, cooking utensils, and cleaning products.
20. Direct cleaning of kitchen and dining areas to maintain sanitation standards and keep appropriate records.
21. Maintain cleanliness, hygiene, and safety in the facility.
22. Ensure food is stored in the correct manner.
23. Managing staff and providing them with positive and negative feedback. Develop initiatives to provide an atmosphere that is conducive to long term satisfied employees.
24. Hire talented and skilled personnel to staff the restaurant.
25. Direct and coordinate all activities of the staff.
26. Prepare and post weekly schedules for all staff members.
27. Obtain required training for all staff members and provide optional training as needed to ensure that the restaurant has highly trained staff in all aspects of the business.
28. Conduct training and interactive and practical learning sessions for all staff members on a daily basis. Staff development is the key to success.
29. Recruit, hire, and motivate the staff.
30. Ensure that all employees adhere to the company's uniform standards.
31. Maintain the facility and equipment so that everything is in working order at all times.
32. Perform quarterly appraisals of all staff members.
33. Organize and supervise the shifts of kitchen, waiting, and cleaning staff.
34. Develop your replacement so that you can leave someone in charge and have some time off.
35. Search out the best price and highest quality equipment when needed. Replace equipment as needed.
36. Arrange to have equipment repaired or maintained and schedule other services.
37. Responsible for all marketing and business development actions such as promotional events and discount schemes.
38. Analyzing and planning restaurant sales levels and profitability.
39. Preparing all reports as required at the end of shift/week including staff control, food control, beverage control, and sales.
40. Prepare cash drawers and maintain petty cash as required.
41. Total receipts and balance against sales, deposit receipts, and lock facility at the end of each day.
42. Inspect supplies, equipment, and work areas to ensure conformance to established standards and regulatory compliance.
43. Ensure that all required licenses and permits are current and properly posted.
44. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
45. Monitor sanitation practices to ensure that employees follow standards and regulations.
46. Use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
47. Update and use job related knowledge.
48. Be able and available to work on site and off site for events that may arise at other KING entities such as El Lobo.
49. Any other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION / EXPERIENCE:

High school diploma and a college degree are preferred. 10 years of successful restaurant management may be acceptable in lieu of an Associates Degree.

ADMINISTRATION AND MANAGEMENT:

Knowledge of managing the operations of a business, company, or group.

SALES AND MARKETING:

Knowledge of advertising and selling products and services.

CUSTOMER AND PERSONAL SERVICE:

Knowledge of providing special services to customer based upon their needs.

LANGUAGE ABILITY:

Knowledge of the meaning, spelling, and use of the English language. Knowledge of a second language helpful.

MATH ABILITY:

Knowledge of the rules and uses of numbers. Areas of knowledge include arithmetic, algebra, geometry, and statistics.

ECONOMICS AND ACCOUNTING:

Knowledge of producing, supplying, and using goods and services. Also includes knowledge of the methods for keeping business records.

PERSONNEL AND HUMAN RESOURCES:

Knowledge of the department that is in charge of the relationship between a company and its employees. In particular, includes knowledge of the activities performed by the department.

EDUCATION AND TRAINING:

Knowledge of teaching and the methods involved in learning and instruction.

REASONING ABILITY:

Ability to identify and define problems, collect data, establish facts, and draw valid conclusions.

PUBLIC SAFETY AND SECURITY:

Knowledge of protecting people, data, and property.

COMPUTER SKILLS:

Internet software, e-mail, Microsoft Office, and the Point of Sale software utilized by the restaurant.

CERTIFICATES, LICENSES, REGISTRATIONS:

Must possess a current state driver's license and all licenses as required by local, state, and federal laws.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Often work indoors, but may work outdoors.
• Often work nights and weekends, when restaurants are busiest.
• Have high level of social contact. Work closely with staff and deal often with restaurant patrons.
• Must be sure that all details of the job are performed and the staff's work is accurate. Errors could result in risks to the health and safety of others.
• Supervise, coach and train employees.
• Often work unpredictable hours, to fill in for absent workers.
• Must be constantly aware of changing events, such as staff or supply shortages or changes in rules and regulations.
• Provide a service to restaurant patrons.
• Often work 50 to 60 hours per week.
• Are responsible for the work of servers, food preparers, and all other members of the staff.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by