General Manager

Summary:

Goddess and the Baker is a fun, growing company with five Chicago locations, one in Wisconsin and our baking company. We are looking for Managers and Assistant Managers to help grow our team.

GENERAL MANAGER (GM)
REPORTS TO: OPERATIONS DIRECTOR 

Summary:
Responsible for overall planning and directing the functional activities of the restaurant by driving sales, flowing profits, and developing a team that leads to successfully achieving company objectives

Essential Duties and Responsibilities:
• Knows the GAB mission statement and can execute
• Welcomes guests using the 10-4 rule
• Adheres to a budget and plans for the restaurant including sales goals, profit projections, capital requirements
  and staff requirements
• Acts as the Guest Services Coordinator during peak volume periods and assigns others as needed
• Generate a profit through controlling food, labor and operating costs and driving sales
• Completes regular inventory counts according to the company standard
• Reviews the general business climate for the restaurant and adjusts staff and inventories, as needed
• Accurately prepare payroll for review
• Manages all personnel files in accordance with local and federal laws
• Schedules employees based on business needs and budget
• Hires, terminates, cultivates, and disciplines employees, including the proper handling of all documentation
• Ensures financial reporting is consistent with restaurant standards and produced monthly
• Operates in an environmentally conscious manner minimizing the use of disposables when possible
• Promotes restaurant marketing programs
• Manages accurate online hours of operation for all platforms.
• Maintains a posted employee schedule in accordance with local and federal laws
• Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost.
• Ensures customers are serviced at the highest level of satisfaction through quality food, courteous employees
  and quick response to needs
• Adheres to general preventative maintenance requirements.
• Reports necessary repairs for the facility and provides follow-through to ensure repairs are completed.
• Develops and maintains an effective restaurant through hiring, training, compensation, motivation, termination
  and review of all staff
• Administrates annual reviews of all employees that meet the requirements
• Develops and maintains a program for sound employee relations with staff at all levels of the organization
• Provides guidance and direction to employees to assist in their professional development
• Creates areas of responsibility for each member of the leadership team
• Ensures all catering is executed according to the company standard
• Provides follow up email communication with all catering customers and maintains a positive working
  relationship
• Other duties may be assigned

Required Skills and Education:
• Oral and Written Communication Skills
• HR Fundamentals
• Keyboard Skills
• Loss Prevention
• Customer Relations
• Computer Literacy
• P&L Analysis
• Diplomacy
• Professionalism
• High School Diploma or Equivalent
• Planning & Scheduling
• Project Management
• Time Management
• Inventory Management
• Restaurant Management Experience
• Valid Food Handlers Certification

Employment Type

Full-time