Restaurant General Manager

Job Description

Job Title: General Manager

Reports To

Director of Operations or Owner/President

Job Summary

I oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities

Primary

o   I promote, work, and act in a manner consistent with the mission of West River Hospitality Group: Building inspiring and welcoming spaces, Creating lasting memories, and Fueling the body and the soul.

o   I ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

o   I monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.

o   I achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

o   I monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

o   I ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

o   I control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

o   I count money and make bank deposits.

o   I investigate and resolve complaints regarding food quality, service, or accommodations.

o   I coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

o   I ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

o   I review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

o   I schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

o   I monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

o   I maintain food and equipment inventories and keep inventory records.

o   I schedule staff hours and assign duties.

o   I establish standards for personnel performance and customer service.

o   I perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks, seating and greeting people when necessary.

o   I plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

o   I keep records required by government agencies regarding sanitation or food subsidies.

o   I test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

o   I organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

o   I am knowledgeable of restaurant policies regarding personnel.

o   I administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

o   I continually strive to develop staff in all areas of managerial and professional development.

o   I order and purchase equipment and supplies based on budgets.

o   I review work procedures and operational problems to determine ways to improve service, performance, or safety.

o   I assess staffing needs and recruit staff.

o   I arrange equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

o   I record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

o   I review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

o   I attend all scheduled employee meetings and offer suggestions for improvement.

o   I coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

o   I fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

o   I monitor employee and guest activities to ensure liquor regulations are obeyed.

o   I schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.

o   I assist in developing, planning, and implementing restaurant marketing, advertising and promotional activities and campaigns.

o   I estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

o   I assist in the creation of specialty dishes and develop recipes to be used in dining facilities.

o   I establish and enforce nutritional standards for dining establishments, based on accepted industry standards.

o   I assist in taking dining reservations.

Tools & Technology (examples in parentheses)

o   Laser printers

o   Notebook computers

o   Personal computers

o   Point-of-sale terminals and workstations

o   Accounting software (MarginEdge)

o   Analytical or scientific software (MarginEdge, Toast)

o   Calendar and scheduling software (7shifts)

o   Data base user interface and query software (ValuSoft MasterCook)

o   Desktop publishing software (Microsoft Word)

o   Electronic mail software (Microsoft Outlook)

o   Financial analysis software (MarginEdge)

o   Graphics or photo imaging software (Adobe Indesign, Adobe Illustrator)

o   Inventory management software (MarginEdge)

o   Office suite software (Microsoft Office)

o   Point-of-sale software (Toast)

o   Presentation software (Microsoft PowerPoint)

o   Project management software (Toast, Sevenrooms)

o   Spreadsheet software (Microsoft Excel)

o   Time accounting software (Toast, )

o   Word processing software (Microsoft Word)

Minimum Qualifications

o   Be 21 years of age or older

o   Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry

o   Able to understand and speak using the predominant language(s) of guests

o   Excellent basic mathematical skills

o   Able to handle money and operate a point-of-sale system

o   Able to work in a standing position for long periods of time (up to 5 hours)

o   Able to reach, bend, stoop and frequently lift up to 50 pounds

o   Stamina and availability to work 50 to 60 hours per week