General Manager Family Dining Suffolk 225

Restaurant General Manager

Department: Operations Reports To: Area Director

Nature and Scope of Position

The General Manager in supervising restaurant operations activities. The General Manager will uphold the companys vision values and culture.

Essential Duties

The General Manager works in accordance with the Companys established goals policies and standards and in support of the Company. Primary duty include shift supervision to provide excellent guest service and give guidance to team members in front of house and heart of house as appropriate ensuring quality product safety and health department compliance.

Team Members

• Maintains a positive workplace environment by personally demonstrating the Vision Values and Culture of the organization for both the guests and team members. Works closely with Managers to provide specific feedback to others as needed to encourage appropriate behavior and decision making.

• Manages each shift positively with guest focus generating energy throughout shift to work as a team and encourage compliments and thank yous for jobs well done. Develop ability to adjust management approach as needed with individuals to provide appropriate motivation.

• Provides training and coaching for team members while modeling appropriate dress code and company standards.

• Focuses continued learning on each specific job in the restaurant and begins to demonstrate ability to develop Team Members to become Certified Trainers.

• Executes operational efficiency on scheduled shifts and follows up with assigned training tasks for team members. Provides excellent guest service.

• Communicates professionally and openly with all team members and other managers. Holds preshift meetings daily and monitors work environment to ensure team members are communicating respectfully at all times.

• Hosts weekly restaurant management meetings and required all team information sessions.

• Complies with applicable federal state and local laws including working with Managers in regards to the

  selection process and workers compensation incidents. Improves personal knowledge of company procedures

• Partners with Managers regarding team member progressive discipline and providing guidance for

  improved performance.

  Guest Experience and Product

• Executes team approach each shift to enthusiastically welcome all guests ensuring quality of operations personalized customer attention and team member coaching.

• Manages proper execution of all company standard operating procedures food handling and recipes.

• Focuses delivery of quality food and services through the assistance with purchasing and management of food

  and nonfood items.

• Studies standards and shares appropriate knowledge with team members to receive acceptable scores on

  external health department inspections and internal quality restaurant evaluation audits.

• Receives acceptable scores on all health department and QRE (Quality Restaurant Evaluation) audits while

  adhering to company guidelines for financial responsibility.

• Works to ensure any guest concerns are quickly addressed seeking support from other Managers if needed for

  resolution.

• Participates in local community events and represents the company in a professional manner.

• Communicates potential positive local store marketing opportunities.

Restaurant Operations

• Assists the Managers in managing the profitable operation of the restaurant.

• Contributes to financial success of increased restaurant sales by providing clear direction to Managers and team members

  ensuring excellent service leading to increased guest count and loyalty.

• Performs inventory ordering process and monitors during shift to identify potential food waste. Validates approval of any proposed schedules

• Follows outlined process to ensure food is handled correctly and maintained at appropriate temperatures.

• Increases efficiency by encouraging team members to work together to provide the best guest service and

  delegating appropriate cleaning tasks and following up to validate completion to set standards.

• Studies standards and provides supervision for facility and equipment using preventive maintenance energy

  conservation repairs and security measures while ensuring that safety sanitation and cleanliness requirements

  are met.

• Completes daily cash control activities following company policies including completion of bank deposits.

• Completes opening and/or closing duties. Conducts daily checklist and uses appropriate planner on each shift.

• Focuses on MDCs areas including processes for hiring training coaching and performance reviews along with

  operational knowledge risk management and loss prevention financial reporting food and pie management and sales building.

  Qualification Requirements:

  • Must be 18 years or older for our family dining restaurants and 21 years or older in our casual dining restaurants.

  • Must be able to meet varying demands of restaurant operations including working flexible hours and a variety of

    shifts.

    Certifications or Licenses

• Valid drivers license and car insurance.

• Serve Safe Food and/or Serve Safe Alcohol Certification also a plus.

  Skills and Knowledge

• Possesses a thorough understanding of operating and management techniques as they apply to the restaurant industry.

• Strong communication and organizational skills are essential as well as the ability to effectively train coach evaluate and retain talented team members.

• Ability to read and analyze financial statements troubleshoots when necessary and quickly responds to information.

• Must be able to display ongoing proficiency in the use of all restaurant equipment.

• Ability to communicate the English language clearly simply and accurately through both proper written and verbal

  skills.

• Uses sound judgment in daytoday decisions by applying the companys vision values and culture.

• Basic computer knowledge of Microsoft Office applications Internet and POS systems.

  Physical Requirements

The physical demands of this position described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. When performing the duties of this job the employee is frequently required to sit; stand and walk; use hands and fingers to handle or feel objects tools or controls; including fine dexterity (e.g. to prepare food and drinks handle money write and operate a computer) and gross dexterity (e.g. to carry items); reach with hands and arms; climb stairs and ladders; balance; stoop kneel crouch or crawl; talk and hear. The employee must occasionally lift and/or move objects up to 25 pounds or more on occasion. Specific vision abilities required by the job include close vision distance vision color vision peripheral vision depth perception and the ability to adjust focus. The employee may be required to attend business meetings or conferences. The work environment is that of a restaurant operation including moderate to varying noise crowds and temperatures.