General Manager

Description:

Job Purpose:

The General Manager is responsible for the overall operation of their assigned restaurant, ensuring the overall integrity of the brand. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of Team Members and Managers. The General Manager is responsible to work actively to ensure the restaurant meets financial, administrative, training, and operating goals.

Team:

Sources and recruits key talent for all areas of the business.
Conducts final interviews of pre-screened candidates and conducts orientations for new Team Members.
Ensures the execution of all company specific training, career pathways, and development programs including hourly, certified trainer, shift leader and manager programs.
Plans and leads shift meetings, builds camaraderie, and solicits feedback.
Conducts bi-weekly manager meetings.
Handles shift-by-shift on-the-fly coaching of Team Members.
Handles shift-by-shift counseling of Team Members and seeks guidance from AGM or Bar Manager for any disciplinary decisions.
Keeps HR (HR) informed of any and all employee relations issues, especially potentially concerning discrimination or harassment.
Creates and executes plans for self-development, including but not limited to use of formal company training programs.
Ensures that two performance reviews are performed with each manager & team member each year.
Conducts one all team meeting per quarter to clearly explain any new expectations or initiatives.
Ensures that a minimum threshold of (2) WCT's per department are met at all times.

Guest:

Models hospitality skills/behaviors, including regular interaction and engagement with guests.
Ensures guest satisfaction, inspires guest loyalty and ensures responsible alcohol service, through effective shift execution.
Effectively handles guest complaints during shifts, turning dissatisfied guests into satisfied guests before they leave the premises.
Ensures that all managers and Team Members are guest focused first, and displays hospitality skills consistently such as 100% manager table visits, big hellos and big goodbyes, etc.
Responds to guest comments and criticism in a constructive, positive and timely manner (within 24 hours of comment), looking at such as an opportunity to build guest count.
Educates and empowers subordinate Managers and Team Members to act in a similar capacity.
Actively looks for and identifies techniques to attract new guests.
Builds positive, professional relationships with members of/businesses in the community.

Quality Operations:

Utilizes all compliance systems, manager tools and procedures both in a timely manner, and with integrity (including but not limited to SOP's, restroom checks, ticket tracker, line checks, guest check audits) to ensure proper shift execution.
Conducts administrative manager functions as needed (entering invoices, end of day procedures, time punch reports, etc.).
Maintains high cleanliness standards, holds Team Members accountable for adherence to daily, weekly and monthly cleaning schedules through management team.
Helps to ensure adherence to Serv Safe Alcohol, Food and HACCP standards, with specific responsibility for Food and HACCP.
Assists in the rollout of new company programs, policies and procedures as requested.
Leverages compliance/feedback mechanism information (GEM, QSC's, Mystery Shop feedback, etc.) in order to improve overall restaurant performance.
Ensures adherence to company-specified systems, tools and procedures for proper shift execution by all Team Members and Managers.
Ensures Serve Safe Food, Alcohol and HACCP standards are strictly adhered to.
Keeps current on and ensures the implementation of new programs, policies and procedures and product promotions.
Maintains high quality service and cleanliness standards at all times.
Managers are holding Team Members accountable for adherence to all daily, weekly and monthly cleaning schedules.
Weekly Reports submitted to Multi Unit by Sunday for the next week.

Sales and Profits:

Understands and executes all new product and marketing promotions.
Manages shifts to achieve sales and profit goals (including labor and food cost management, and controlling expenses), through current management team.
Creates, develops and implements an effective local store marketing plan within budgeted parameters.
Ensures acceptable overall labor results; approves all department schedules to ensure acceptable overall labor results and guest satisfaction.
Maintains utility conservation and creates awareness, teaches managers how to control utility costs.
Develops budgets.
Reconciles profit and loss statements, calculates results, conducts analysis and communicates results to management team.
Establishes daily, weekly, monthly and quarterly sales goals/forecasts to meet or exceed budgeted expectations.
Conducts quarterly business planning.
Meets or exceeds budgeted profit goals, reacts to trends, trouble - shoots problem
Effectively…