GENERAL MANAGER

BLUE PLATE CORE FOCUSPassionate Hospitality & Flavors Fuel our Community,This really is our niche. This one statement captures the following:Flavors: distinctive taste and quality, not just food and drinkFuel: energy, sustenance, nourishment, power, an everyday needCommunity: the people that work for us, dine with us, live by usBLUE PLATE CORE VALUESWe Are:AdaptableCommittedEnthusiasticThere are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future:ADAPTABLE to our changing worldCOMMITTED to our people & our communityENTHUSIASTIC to living our best lifeAccountabilities and ResponsibilitiesLeadership - The GM is expected to lead by example in all areas. Enthusiastic dedication, professionalismand positive leadership have the greatest impact on the team. The GM must organize, energize, develop andlead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles.Create a culture, atmosphere and environment of Passionate HospitalityRunning great shifts using great people and creating relationships with guestsHiring great people and not compromising standardsTraining and upholding employees and managers to company standardsCommunicating to management team clearly and effectivelyCommunicating to DO clearly and effectivelyIdentifying opportunities and taking swift action to correct behaviorAlways looking for sales opportunities and weighing them against ROIOversee and accountable for all BOH responsibilities which include line checks, hiring and training, accountability, efficiencies, quality control, financials, and all other company directivesDevelopment of Management Team - General Managers are responsible for the development and cohesiveness of their management team. This team is typically comprised of the Assistant General Manager, FOH Manager, Chef and Sous Chef, as well as any Key Hourly Employees. The GM is overall responsible for:Coaching & MentoringDevelopment Plans & SupportGiving & soliciting consistent and constructive feedbackAssisting managers with goal setting and action plansReviewing managers' goals, measuring successes and opportunitiesHolding your team accountable in a fair and consistent way through tough conversations and follow through on directives given.Profitable Financial Operations - The General Manager is held accountable to the store being a profitable operation. Key areas to this are:Understanding of Profit & Loss statement and what impacts it.Ability to organize daily, weekly, per period financial obligations.Understands the budget and how to impact itComprehension of financial reporting platform, inclusive of all functionsDaily Sales ReportingAccounts PayableInventoryPayrollEntry & ResearchAbility to communicate weekly Sales and P&L results succinctly and with purposeUnderstands costs and how they impact the financial statementsPrime Costs - labor, food, beverageControllable Costs - i.e. office supplies, marketing, training & education, printingNon-controllable Costs - rent, insurance, salaried payrollUnderstands productive scheduling and holds management team accountable to:Writing schedules to budgeted labor percentageManaging to those numbers dailyReviewing opportunities and taking action to correct shortcomingsDevelop and Implement Marketing Initiatives - This is a key element to running a successful business.General Managers will work closely with their Chief Financial Officer and the Director of Culinary to ensure all initiatives align with the store and company brand standards. GMs are expected to be proactive in developing quarterly store-specific marketing plans. This is to be specific and continuous throughout the year.Marketing takes two forms - both internal and external. Developing the plan will require GMs to collaborate with their managers to identify opportunities. Initiatives include, but are not limited to the following:In-store promotionsCommunity involvementOff-Site events (both charitable and profitable)Media involvement (print, television, radio)Social MediaEmployee engagementTraining - General Managers are accountable to the training of all employees. GMs are to work with the Director of Operations to ensure training processes are in place.A welcoming orientationTraining Plan specific to the departmentFOH Alcohol ComplianceDepartment TrainersTraining Materials (online and print)Initiative Implementation & Integration (menu, policy, standards, execution/operations)Hiring - It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, General Managers must coach management teams in hiring the best people.Recruiting using both traditional and non-traditional methodsInterviewing using BPRC interview guides & tools.Selecting people who fit our brand - hospitality, appearance, enthusiasmCreating personnel files and communicating documentation requirementsEnsure all required documents are completed, entered correctly in POS & Payroll and maintenance (updates & terms) of POS & PayrollFacilities - General Managers are accountable for the entire facilities of the store. GMs must work with and communicate to The Director of Operations to ensure cleanliness and consistent operation of the physical plant.Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards.Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base line knowledge for the functions of all equipment.Health Department: Follow all safety & sanitation standardsExterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the dayInterior: Keeping all employees on task with cleanliness responsibilities throughout their shiftsManagement of Culinary Team- The General Manager is responsible for the management, development, and discipline of the Culinary Team. The General Manager is ultimately responsible for the Culinary Teams adherence to Executive Team expectations and guidelines and directs any questions or concerns directly to the Director of Culinary. The General Manager will work closely with the Chef and Sous Chefs in the following ways:Direct report for Executive ChefsUnderstand and Implement Executive Team initiatives.Hold team accountable for adherence to expectationsConversing and coaching on a daily basisGoal setting and development of action plansAchieving operational excellence, incl. food quality, cleanliness and chef daily routines Achieving financial excellence, with focus on food and labor costsInvolving Director of Culinary when specific training or assistance is needed? Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure Compliance with operational standards, company policies, federal/state/local laws and ordinances.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Will uphold all ServSafe guidelines.RequirementsQualifications-College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Office-experience and Google Platform a plus)Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.Must have reliable transportationMust agree to background checkServSafe Certification recommended.Working Conditions-Hours may vary if a manager must fill in for their employees or if emergencies arise. Typical work week =50-55 hours. This includes working nights, weekends and holidays.Ability to perform all functions at the restaurant level, including delivery when needed.Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines, copiers, and other office equipment.AbilitiesActive Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.Reading Comprehension - Understanding written sentences and paragraphs in work related documents.Speaking - Talking to others to convey information effectivelyCritical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.Monitoring - Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.