Restaurant General Manager
Summary of Position:
Oversee 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.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
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.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring all
positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Team Builder and Motivator: A good Restaurant General manager will build a team environment with his/her employees. Also be able to motivate the team with positive results.
Effective Communicator: A good restaurant manager must be able to communicate with their team and customers effectively. The manager must be able to deliver directions to team members are understood the first time. They must be able to listen to their employees and interpret what was communicated to them.
Organized and Focused: A strong restaurant general manager stays focused on the task at hand, while providing customer service, managing their team, and managing the operations of the business all at the same time.
Customer Service Oriented: A good restaurant manager put the customers first. They need to know how to build customer relationships, provide exceptional service, and resolve customer issues quickly.
Leadership: A strong restaurant general manager provides leadership to their team, while allowing the team members to do their jobs and develop new skills.
Bonus program to commence quarter after initial hire. The bonus is to be paid quarterly. Currently the shared management bonus pool is based on 1.5% of sales with budgeted sales and profits being the benchmark. The criteria/parameters will likewise be reviewed and adjusted semi-annually, as warranted.
For full-time employees, vacation accrues as follows:
You will earn up to 1 week paid vacation during the calendar year.
After year 1 you can accrue 1 additional day per quarter of employment.
Vacation weeks cannot be taken concurrently and do not accrue beyond 12 months after being earned.
Restaurant General Manager