General Manager applicants must have the following qualifications:

• 3-5 years of management experience in the restaurant industry
• Practical business insight with the ability to effectively manage costs and inventory
• Enthusiasm for excellent service and attention to detail
• A motivated outlook on recruiting, hiring, and inspiring staff members and ability to effectively train, mentor and manage FOH staff
• Full-time open availability
• ServSafe & RAMP certifications a plus but not required

Job Duties include but are not limited to:

• Oversee and manage all areas of the restaurant and ensure positive guest service in all areas
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, receipts, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• 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.
• Estimate beverage needs, place orders with distributors, and schedule the delivery of beer, wine, liquor, and supplies.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Personally close the restaurant a minimum of 3 shifts per week.