Job Details

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Position Summary

The General Manager is responsible for the management of all aspects of the restaurant operation and upholding the company's vision, values, and culture.

Primary Accountabilities

• Manage the workforce: recruit, interview, select, hire, train, supervise, adjust pay and hours, handle complaints, discipline, and performance management including promotions, discipline, terminations, and other changes in status.
• Create a positive workplace environment and hold others accountable for professional workplace interactions.
• Maintain a positive work environment, encouraging guest focus, productivity, respect, and commitment to company objectives.
• Demonstrate responsibility for all aspects of the restaurant and complete all necessary tasks to meet guest needs.
• Align with Operations Director and Human Resources for team member discipline and separations.
• Establish open communication practices and set expectations for guest service levels.
• Audit compliance with federal, state, and local laws and partner with Operations Director and Human Resources for hiring practices and employee relations.
• Guide development of all management personnel in the Next Step Management Development Program and MIT Training.

Guest Experience And Product

• Lead the team to enthusiastically welcome guests, ensuring quality operations and personalized customer attention.
• Monitor execution of company food handling procedures and recipes.
• Ensure delivery of quality food and services through purchasing and management of food and non‑food items.
• Ensure all team members are knowledgeable on food safety and regulations to pass external health inspections and internal audits.
• Acquire acceptable scores on all health department and QRE audits while adhering to financial guidelines.
• Generate opportunities to establish relationships with the local community and participate in company‑sponsored programs.

Profitability

• Manage the profitable operation of the restaurant.
• Drive and build sales by setting goals, coaching, and delegating to increase guest count and loyalty.
• Deliver balanced business results through forecasting, budgeting, variance analysis, inventory, recipes, portion sizes, food cost control, and accurate scheduling.
• Supervise vendor deliveries to ensure correct quality and quantity.
• Maintain high standards of quality for atmosphere, food, and service through cleanliness and facilities management.
• Manage facility and equipment with preventive maintenance, energy conservation, repairs, and security measures.
• Monitor completion of administrative activities including cash control, bank deposits, scheduling, and financial reporting.
• Update job knowledge by participating in education opportunities and professional organizations.

Knowledge, Skills, & Abilities

• Education/Certifications: Degree in Hospitality, Business, or Hotel/Restaurant Management preferred; valid driver's license and car insurance required; Management Training Program certification required after hire; Serve Safe Food and/or Serve Safe Alcohol certification preferred.
• Experience: Minimum 5 years restaurant management experience required.
• Skills/Competencies: Strong leadership, communication, organizational skills, problem solving, decision making, team building, analytical thinking, and motivation. Ability to read financial statements, troubleshoot quickly, exercise discretion, use restaurant equipment proficiently, communicate clearly in English, basic computer knowledge, and flexibility to work a minimum of 50 hours per week.

Physical Requirements

Frequent movement throughout the workplace; use of hands, arms, balance, stoop, kneel, and verbal communication. Occasionally lift or move up to 50 pounds. Vision requirements include close, distance, color, peripheral, depth perception, and ability to adjust focus.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at‑will" relationship.

Seniority level

• Director

Employment type

• Full‑time

Job function

• Management and Manufacturing
• Restaurant Industry