Restaurant General Manager
The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
Primary responsibilities include:
• Oversee and manage all areas of the restaurant.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Sales: Review daily sales figures, comparing to budget, and previous sales. Perform and document voids and comps properly. Discuss issues with management and/or other managers at weekly meetings. Communicate action plans to team and Owner.
• Labor: Ensure weekly labor projections are written based on actual schedule, addressing productivity levels and within budget. Review all schedules prior to posting. Review daily labor figures, comparing to budget and projections, as well as previous week. Discuss issues regarding overtime, training expenses with management. At the end of each pay period, review all employee hours and rates prior to sending payroll. Communicate action plans to Owner.
• Cost of Goods Sold: Conduct weekly food & beverage inventory to determine actual costs. Review weekly cost of goods sold, comparing to budget. Investigate reasons for high costs. Maintain proper procedures for daily invoice review and logging, price review, ordering/receiving, tracking waste and spoilage, setting par levels, daily production checklists, and portioning control. Communicate action plans to Owner.
• Controllables: Track unit expenditures on a weekly basis to accurately reflect and assure targets are met. Investigate reasons for high costs and communicate action plan to Owner. Maintain proper par levels while meeting targets for all direct expenses such as retail items, office supplies, uniforms, small wares, etc.
• P & L Review: Create P & L and review monthly with management/Owner.
• Budget: Assist with creation of store budget. Review budget weekly to ensure unit is meeting targets
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with management for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified and uphold all ServSafe guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Ensure food handling and presentation procedures are upheld at all times. Conduct line checks on all shifts and ensure that a thorough line tasting is completed two times
daily by the Manager on duty. Ensure station certification program is current.
• Unit Cleanliness: Maintain FOH and BOH cleaning lists and schedules. Conduct a daily walk-through to assure projects are being completed; follow-up with performance of cleaning crew. Communicate action plans to Owner.
• Repairs and Maintenance: Maintain the facility by ensuring all repair work needed is
completed. Call for authorization on any repairs exceeding $150. Review all invoices to ensure accuracy and completion of work. Ensure all warranty work is done by the correct vendor and the bill is properly priced to reflect work covered by warranty.
• Training and Development: Assure employee and management training is ongoing and proper programs are being followed. Ensure all employees have completed required tests and certification programs. Employee development is achieved through observation shifts with individuals, ensuring that standards are being met. Ensure employee coaching and counseling occurs through frequent oral and written feedback. Ensure shift meetings are happening at least twice daily for FOH and BOH staff.
• Provide direction to employees regarding operational and procedural issues.
• Complete Employee and Management Performance Appraisals on time and use to create action plan for personal development.
• Encourage team motivation and collaboration through reward/incentive programs and monthly meetings.
• Ensure unit operates with zero tolerance for harassment. Ensure all employees are trained in maintaining a professional atmosphere. Follow-up on all complaints of harassment and immediately report any incidents to Owner.
• Maintain open door policy with Shift Leads, Kitchen Manager and employees.
• Ensure all managers are maintaining the same policy with the staff. Ensure follow-up occurs.
• Develop all managers in areas needed for their advancement to the next level.
• Identify hiring needs and maintain proper staffing levels. Always be on the lookout and ready to make room for strong employees. Utilize outside recruiting efforts through Owner when necessary.
• Ensure employee files are current with proper and complete documentation. All termination paperwork must be filed separately in appropriate file.
• Ensure insurance enrollment procedures are maintained at unit level.
• Ensure safety practices are in place and followed. Follow proper procedures for all employee and guest accidents/incidents. Maintain proper file of required paperwork for worker’s compensation issues. Maintain OSHA log and all federal/state required posters for employee review.
• All company polices as stated in the employee manual and addendums are upheld and enforced.
• Maintain constant communication with all management through proper use of ShiftNote. Utilize ShiftNote to document employee issues (tardiness, no-shows and performance issues), food issues (items out of stock, line check notes about quality), sales, labor, and other pertinent information.
• Ensure weekly and period paperwork is accurate and completed on-time.
• Ensure proper cash handling procedures are followed, including paid-outs, counting deposits, counting petty cash, and completing change orders.
• Ensure documents are filed accordingly.
• Maintain archived paperwork as required.
• Provide strong presence in local community and high level of community involvement by restaurant and personnel.
• College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• 5+ years food/management experience.
• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid Driver’s license.
• Must be eligible to work in the United States.
• Must agree to background check.
• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.