Summary

The General Manager “GM” leads the operation of the restaurant. The GM has the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, guest relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, and ensuring that the highest quality products and services are delivered to each guest.

Duties and Responsibilities

Using the GM’s independent discretion and judgment, the position:

• Directs and oversees interviews, hiring, orientation, training, supervision, development, promotions, wage increases, and when necessary, termination of employees.
• Counsels, disciplines and documents team members for performance related issues
• Responsible for completing performance reviews and making recommendations for the promotion, hiring, and advancement of all salaried unit personnel.
• Responsible for reviewing all performance reviews and recommendations made by department heads
• Oversees scheduling of all personnel meets the restaurant’s needs and is in alignment with the Unit’s forecasted labor and predetermined budget and ensures that each department’s labor cost is maintained daily.
• Manages staff performance in accordance with established standards and procedures, ensures staff knows and adheres to established codes of practice
• Maintains an accurate and up-to-date plan of restaurant staffing needs. Prepares schedules and ensures that the restaurant is staffed for all shifts.
• Provides a liaison role with the BOH to create unity between the FOH and BOH team members.
• Fosters a high staff morale by creating a positive and supportive work environment, encouraging and modeling effective collaboration, instilling team support of organizational values, standards, procedures, priorities and objectives, setting clear guidelines and expectations, and delegating duties to team members.
• Provides regular service and menu training to all staff.
• Maintains employee records per established standards and procedures
• Ensures compliance with applicable Health Department regulations for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Completes reports promptly in the event a guest or employee is injured.
• Ensures compliance with operational standards, Company policies, federal/state/local occupational, health and safety regulations, laws and ordinances.
• Ensures restaurant is in compliance with preventative maintenance program with regards to facility, equipment and grounds maintenance. Arranges for contracts, maintenance and repairs of equipment and services.
• Maintains records of health and safety practices
• Ensures a positive guest service by interfacing with guests to build relationships and to diffuse and resolve complaints.
• Ensures a safe working and guest environment to reduce the risk of injury and accidents, and completes accident reports promptly in the event that a guest or employee is injured.
• Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Ensures quality of food and beverage presentation
• Ensures correct storage of supplies
• Inspects dining area, food receiving, and preparation, production, and storage areas to ensure health and safety regulations are adhered to at all times.
• Oversees preparation of food and beverage items, ensures adherence to set recipes
• Plans and coordinates menus
• Analyzes food and beverage costs and assigns menu prices
• Coordinates and executes private events working with Catering and Events support staff
• Negotiates purchase prices and develops preferred suppliers
• Develops and manages vendor relationships and ensure vendors deliver the quality of services and products that ensure the organization’s high-quality standards are maintained.
• Ensures cash management procedures are completed accurately, daily restaurant receipts and sales are reconciled
• Establishes and implements financial controls
• Sets and monitors budgets, analyzes budget variances and takes corrective action
• Estimates food and beverage costs. Supervises portion control and quantities of preparation to minimize waste.
• Oversees cash handling protocols and ensures proper accounting and reconciliations are performed to minimize Company losses.
• Develops and implements strategies to increase revenue and control expenses to meet organizational financial goals.
• Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Responsible for producing financial and operational reports on a daily, weekly, monthly and quarterly basis
• Ensures complete and timely execution of corporate and local marketing programs.
• Provides strong presence in local community and high level of community involvement by restaurant and personnel.
• Identifies and evaluates competitors and remains current with trends in the restaurant industry

*Any and all other duties as assigned

Accountabilities

• Keepss Director of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with L’Antica Pizzeria da Michele policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times provides a favorable image of L’Antica Pizzeria da Michele to promote its mission and philosophy
• Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Ensures all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Skills and Abilities

• Ability to motivate FOH and BOH to work as a team to ensure food and service mee appropriate standards through personal leadership
• Self-discipline, initiative, leadership ability and outgoing.
• Ability to remain focused and composed when addressing multiple competing priorities, simultaneously coordinating a wide range of activities and recommending appropriate solutions to restaurant problems.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants
• Proficient in dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping and preparation of reports
• Views self as part of a team, fosters teamwork with and among others and is willing to take on major and minor roles as part of a team to add to the team’s success.
• Willingness to question, explore, form an opinion as to the merits of an issue or situation and then decide on the most effective course of action.
• Can easily move back and forth between different job demands, able to wear multiple hats within a defined space or time frame, for long or short periods of time
• Ability to perform at optimal level for extended periods of time
• Strives for quality versus quantity in every aspect, able to find the right balance between the two.
• Approaches and accomplishes work goals and objectives by developing strategies and defining desired end results
• Uses critical thinking in identifying the actual problem, root causes and context, before developing and implementing solutions
• Excellent interpersonal and communication skills in order to effectively engage with others.
• Ability to listen and speak in order to maintain effective communications in the performance of essential job functions.
• Ability to read and comprehend multiple data sources, such as written work instructions, policies, procedures and other work materials in order to perform essential duties in accordance with safety, sanitation and operational standards and trainings.
• Effective writing skills to compose ideas, work instructions and directives, policies/procedures, corrective actions, and other communications.
• Working knowledge of financial and budgeting principles, including the use of the POS systems, generating reports, and analyzing reports/budgets/spreadsheets.
• Working knowledge of information technology and social media platforms.
• Fundamental business management experience which includes industry knowledge, financial management, and organizational development practices.
• Knowledge of the Health and Safety codes, Labor codes, and general employment laws to ensure the organization maintains full compliance.
• Proactive and self-motivated, with strong organizational and time management skills.
• Able to work a flexible schedule, including varying shift length and days, including weekends and holidays.

Work Behaviors

• Exemplifies the Company’s values.
• Fosters and promotes effective employee relations, including a workplace culture of hospitality, respect, safety and sanitation.
• Consistently manages, evaluates and documents employee behavior and performance.
• Demonstrates a responsive, caring and respectful approach in all personal interactions with others.
• Complies policies and procedures, including Health and Safety, sanitation, food and alcohol service, code of conduct, work rules and management instructions, and deadlines.
• Complies with all hygiene, personal grooming, dress code requirements.
• Participates in all required trainings and completes all required examinations.

Education and Experience

• Knowledge of computers (MS Word, Excel, Open Table, Aloha POS, Hot Schedules).
• Proficient in the following: food planning and preparation, purchasing, sanitation, security, Company policies and procedures, employee management, recordkeeping, and preparation/analyzation of reports.
• At least 4 years of experience managing restaurant operations as a General Manager within a high-volume setting.
• Strong guest service foundation with the ability to coach, build a team, problem solve, and lead a team.
• Demonstrate a financial acumen with P&L statements and labor models.

Certificates and Licenses

Valid Driver's License, Manager Food Handler Certificate, and RBS Certificate.

Travel Requirements

Travel as required.

Physical Demands

The physical demands vary by task and the circumstances.  Notwithstanding, the physical tasks described herein are representative of those that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the position.

The position requires that the employee regularly stand, stoop, bend, kneel, and walk throughout the shift.  In addition, the position requires the use of hands and arms to lift, move, and carry items weighing up to 25 pounds.