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General Manager
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- Manages the Restaurant Managers rotation between FOH and BOH rotation, identifying areas of opportunity and proactively developing action plans and coaching to ensure manager proficiency in each rotation.
- Ensures that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Vice President and/or corporate staff.
- Proactively reports any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the business to members of the management team, Team Members, Regional Vice President, and corporate staff.
- Monitors and adjusts Open Table as needed to ensure proper pacing for day of the week, special events, holidays, etc.
- Regularly monitors all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, small wares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations.
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