The General Manager leads and directs all facets of a restaurant’s business including but not limited to driving sales, managing costs, and growing the business; leading and developing all front of house (FOH) and back of house (BOH) hourly and management teams while fostering our Culture of Caring; and consistently delivering an exceptional guest and employee experience. Ensures both employees and guests are taken care of, including overseeing hiring, training, and server schedules; approving schedules and leave requests; performing manager annual reviews and overseeing hourly reviews; mentoring and teaching team leaders; prepares budget, statements and money maintenance at the restaurant; participating in menu changes; reviewing and approving invoices for payment and inventories prior to statement preparation; oversees all cleaning, organization and sanitation for the restaurant; oversees all marketing communication and initiatives for the restaurant; cultivates rapport with guests including Frequent Diner Club participants; and handle all customer service inquiries and follow-up.

Essential Functions

• Lead and direct all facets of a restaurant’s business, ensuring effective and efficient day-to-day and long-term operations including but not limited to driving sales; managing costs; growing the business; leading and developing the front of house (FOH), back of house (BOH) and the management teams
• Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Respond immediately and effectively to guest and employee needs and feedback
• Maintain proficiency in job functions of all FOH and BOH positions and provide active back-up support when business needs require
• Manage costs, drive sales and grow the business in support of financial goals
• Partner with management team to interview, hire, onboard, train, schedule, supervise and develop all FOH and BOH hourly employees (including proficient use of online applicant tracking, training and other HR systems and tools)
• Schedule, supervise and develop the management team; and partner with recruiters, trainers and divisional leaders to interview, hire, onboard and train new management team members
• Monitor, address and document individual employee performance (including hourly and management teams) through ongoing feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination
• Perform opening sanitation checklist, pre-shift line check and shift walk-throughs
• Balance, pare and maintain security of all cash banks
• Prepare for and conduct pre-shift and other employee meetings
• Ensure repair and maintenance needs are addressed
• Understand and follow the food allergy procedure and special orders/restrictions
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations and alcohol management) and represent the restaurant and Company in interactions with legal and regulatory authorities 
• Perform regular and ad hoc inventories of food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed
• Travel overnight occasionally as needed
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Organize and conduct periodic informational seminars for employees
• Successfully complete alcohol awareness training
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed