General Manager

Position Summary

The general manager is accountable for all aspects of the restaurant, including, but not limited to, recruiting, hiring, onboarding, scheduling, training, team member experience, staff performance, marketing, purchasing, customer satisfaction and experience, and financial performance.

Key Responsibilities

• M anage team members, holding them accountable for professionalism and performance that meets or exceeds company standards.
• Foster a positive and collaborative team environment that enhances the overall guest experience.
• Ensure compliance with health and sanitation standards as outlined by the Fulton County Health Department to maintain the health and safety of staff and guests.
• Recruit, interview, and hire team members who represent our core values and culture.
• Properly onboard, train, and develop team members.
• Delegate tasks to the team to run great shifts, provide support and coaching as needed.
• Provide coaching and counseling as needed.
• Provide effective and open communication on goals during team meetings; recognize positive contributions.
• Provide ongoing, daily feedback to team and deliver timely and thorough performance appraisals and effective development plans based on defined goals and objectives for the restaurant.
• Educate team on and enforce all appropriate personnel policies, labor laws, and security and safety procedures.
• Measure guest and employee satisfaction and execute plans to improve both satisfaction and loyalty if necessary.
• Ensure product quality, restaurant cleanliness, maintenance, and security standards are met.
• Increase comparable sales and deliver budgeted sales each period.
• Control cost of goods, variances, and inventories within the restaurant.
• Create employee schedules that maintain financial responsibility and ensure an exceptional guest experience.
• Ensure proper cash handling and deposit procedures are followed.
• Partner with Chef to complete weekly inventory and food orders to ensure proper levels of products are available and ready for each shift.
• Review monthly profit and loss statements identifying a plan to correct any areas needed for improvement.

Qualifications/Skills

• Strong knowledge of front- and back-of-house operations, including food, beverages, staff supervision, inventory, and food safety
• Strong understanding of cost and labor systems that lead to restaurant profitability
• Strong communication and leadership skills
• Comfort working with budgets, payroll, revenue, and forecasting
• Ability to lead big groups of people
• Willingness to work flexible hours, including evenings, weekends, and holidays.

• Essential Physical Functions: Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in a complete required uniform.
• Maintain a well-manicured appearance and persona that reflects the restaurant's image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.

Benefits

• Competitive Pay
• Career Growth Opportunities
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment
• About Company ---