General Manager

General Manager The Manager must perform duties in compliance with applicable sanitation, health, alcohol service, and personal hygiene standards. Arrive on time in appropriate professional attire. Men: business casual or nicer (pressed dress slacks with belt, white undershirt, professionally dry‑cleaned dress shirt tucked in, polished dress shoes). Women: professional dresses, skirts, or pantsuits appropriate to a business environment. No flip‑flops, no clip‑open shoes, no strapless tops, no short skirts, and no bare midriffs. Ensure the restaurant is functional and meets all quality standards on a daily basis, including cleanliness, guest service, and execution of food and beverage service. Generate outside sales through event planning, local business outreach, special events, and concierge programs. Handle customer complaints and resolve issues in a diplomatic and courteous manner. Conduct daily inspections to ensure compliance with health, safety, food handling, and hygiene standards. Assist with vendor invoice entry and product checks. Maintain sales records, track cash receipts, and oversee daily cash handling throughout the shift. Protect the confidentiality of proprietary company operations, programs, and material information. Maintain quality assurance and compliance with all regulatory requirements. Ensure compliance with current laws and policies to provide a work environment free from harassment and discriminatory behavior. Assist with interviewing, hiring, onboarding, discipline, and termination of restaurant staff. Maintain payroll reports, provide regular performance reviews, and give frequent feedback. Lead problem resolution to improve working relationships. Create an atmosphere that supports respect, safety, and the well‑being of all coworkers and guests. Build a capable and confident team, developing them to manage a great restaurant. Oversee and ensure all company systems and policies are maintained. Control all controllable costs, including labor, food, beverage, and supplies. Uphold food safety, food handling, and sanitation requirements. Enforce labor laws and practices. Assist in forecasting and budgeting. Set operating goals and objectives. Assess staffing requirements and recruit when needed. Train and coach staff; manage staff performance according to established standards and procedures. Organize and monitor staff schedules; maintain employee records. Ensure compliance with alcohol regulations and advise customers on food and beverage choices. Oversee preparation of food and beverage items and ensure accurate cash management procedures. Analyze budget variances and take corrective actions. Plan and monitor restaurant sales and revenue. Organize and supervise marketing and promotional activities. Prepare and analyze management reports; execute operating improvements. Identify and estimate food and beverage supply requirements, place orders with suppliers, check quality of deliveries, and ensure correct storage. Keep current with trends in the restaurant industry. Proficiency with Excel, Microsoft Word, POS, and OpenTable. Five years of full‑service restaurant experience. Knowledge, Skills & Abilities Decision-making, judgment, problem analysis, and problem-solving. Planning and organizing; resource management. Strong communication and customer service focus. Quality orientation, teamwork, adaptability, flexibility, and high energy level. Physical Requirements & Working Conditions Lift up to 50 pounds. Stand and walk for 6–8 hours during each 8‑hour shift. Perform bending, twisting, squatting, and reaching motions. Work a flexible schedule, including nights, weekends, and holidays. Work in a fast‑paced environment, sometimes without direct supervision, requiring initiative and multitasking. Plan, assign, and direct work; analyze data for fiscally responsible decisions. Complete Food Safety training within 30 days of hire. High school diploma or equivalent required; previous restaurant or hotel experience required; management experience preferred. #J-18808-Ljbffr