General Manager

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