General Manager

The Restaurant General Manager's role is to provide uncompromised excellence, making the Guest the heart and passion of all they do. The General Manager demonstrates a consistent track record of both positive business results and effective, sustained leadership that contributes to the brand's success. The General Manager upholds all company policies, procedures and standards through their team of Managers and Employees. They are responsible for formulating plans to meet budgets, new initiatives and the development of their Team; as well as maintain existing standards.

• Uncompromised Excellence is trained and modeled within the restaurant to ensure the flawless and passionate execution of every detail on every shift, by every employee to ensure we always exceed Guest expectations.

• Understands and effectively leverages resources throughout the organization to accomplish business goals.

• Proactively organizes and plans work anticipating the ever-changing needs of the business.

• Provides direction, coaching and leadership for all Managers and Employees.

• Responsible for the development of culinary and front-of-house leadership to develop their teams.

• Responsible for establishing and appropriately communicating goals to ownership on a regular basis. This includes daily accountability of restaurant sales, actions taken on projects, progress on company initiatives, situations discussed in manager meetings, Guest comments, restaurant staffing and labor, Manager and Manager in Development performance and financial results.

• Communicates effectively with the Management Team.

• Ensures Employee and Manager schedules support the positive performance of the restaurant by verifying the right people in place and par levels are scheduled according to projections.

• Schedules time for one-on-one meetings with Managers to review progress, goals, initiatives and feedback.

• Ensures service standards are maintained consistently.

• Ensures food and beverage standards are maintained consistently.

• Ensures all Managers and Employees have the supplies to do their job.

• Reports the state of the business during GM meetings with ownership.

• Plans, executes and follows up with new company initiatives.

• Effectively utilizes all communications tools: email, written correspondence and pre-shift notes.

• Utilizes local marketing strategies to inspire community involvement and build sales.

• Ensures facility meets all Health Code standards through regular maintenance of the building, outside areas and equipment.

• Verifies all daily administration is carried out according to policy and standards.

• Maintains the facility and outside areas to standard.

• Holds weekly Manager meetings with an agenda and time allotted for discussion.

• Leads the Management Team to action to consistently improve.

• Plans and leads All-Staff meetings.

Key Performance Responsibilities

• Ensures appearance code standards are 100% for all Managers and Employees.

• Communicates effectively with vendors, addressing concerns as needed.

• Ensures hourly employee performance check-ins are being conducted to standard.

• Writes all Manager Performance Reviews and delivers with ownership.

• Provides a safe and professional, non-hostile, harassment free working environment for Managers and Employees.

• Ensures all Employee information: Employee Files, Scans and ensures signed documentation meets company policy.

• Provides direction, coaching and leadership for all Employees including training, standards, safety and sanitation, and company policies and procedures.

• Interviews and assists in final selection of all Employees, maintaining appropriate staffing par levels.

• Determines appropriate pay-increase percentages and approval process for Employees.

• Ensures effective rollout of all food and beverage initiatives.

• Promotes sales building behaviors with Managers and Employees.

• Accountable for the financial performance of the restaurant.

• Verifies local contracts by the service provided and the fiscal impact.

• Responsible for inventory control for all P&L cost centers.

• Ensures weekly inventories and reconciles findings.

• Implements planning that results in improved financial (sale and cost centers) performance in all areas of the operation. Follows up on all financial action plans.

Education/Training/Work Experience

• High school diploma or GED required; some college preferred

• 3+ years of high-volume, full-service restaurant General Management experience preferred

Knowledge/Skills/Abilities

• Exceptional leadership and motivational skills required

• Must be able to attract, train, develop and retain top talent

• Exceptionally strong guest focus mentality, with the ability to provide an exceptional dining experience for every guest

• Ability to define, measure and attain stretch financial goals — with a focus on year-over-year sales growth, guest count increases, effective staffing levels, service excellence, add-on sales, and labor cost management