08/09/2021
Seeking multiple "General Managers" for various Full Service Restaurants.
REPORTS TO: Director of Operations or Owner
JOB SUMMARY: Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
~ Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
~ Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
~ Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
~ Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
~ Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
~ Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
~ Count money and make bank deposits.
~ Investigate and resolve complaints regarding food quality, service, or accommodations.
~ Coordinate and collaborate with Chef/Kitchen Manager assignments of cooking personnel to ensure economical use of food and timely preparation.
~ Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
~ Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
~ Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
~ Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
~ Maintain food and equipment inventories, and keep inventory records.
~ Schedule staff hours and assign duties.
~ Establish standards for personnel performance and customer service.
~ Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
~ Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
~ Keep records required by government agencies regarding sanitation or food subsidies.
~ Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
~ Be knowledgeable of restaurant policies regarding personnel
~ Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
~ Continually strive to develop staff in all areas of managerial and professional development.
~ Order and purchase equipment and supplies.
~ Review work procedures and operational problems to determine ways to improve service, performance, or safety.
~ Assess staffing needs and recruit staff.
~ Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
~ Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
~ Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
~ Attend all scheduled employee meetings and offers suggestions for improvement.
~ Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
~ Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
~ Monitor employee and guest activities to ensure liquor regulations are obeyed.
~ Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
