Owner / Area Director
Summary of Position:
General Manager reports directly to the Owner. Pay rate is based on experience, tenure and overall contribution. Employee should be self-motivated, goal oriented, results driven and constantly seeking to improve restaurant success. Also, should have high attention to detail, effective leadership skills, and high level of professionalism. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Comprehend completely all policies, procedures, standards, specifications, guidelines and training programs including but not limited to TABC, Health Department and other applicable agencies. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ascertain that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Achieve company objectives in sales, service, and quality, appearance of facility and sanitation and cleanliness through proper training of employees’. Sustain a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Safeguard that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s and products preventative maintenance programs. Ensure that all products are received in correct unit count and condition; and deliveries are to be performed in accordance with the restaurant’s receiving policies and procedures. Supervise and enforce restaurant policies are followed. Dictate employee performance appraisals & employee evaluations are followed and completed on a timely basis. Schedules with consideration to meet labor cost objectives based on anticipated business activity with the adequacy in staffing all positions to accommodate the needs of the restaurant. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns including schedule and planning all employee meetings.
Be 21 years of age. Be able to communicate (both orally and written) and understand the predominant language(s) of the restaurant’s clientele. Have knowledge of service and food and beverage, generally involving at least five years of front-of-the-house operations and back-of-the-house /or assistant management positions. Effectively operate restaurant POS system, and demonstrate exceptional math skills for the handling of cash drawers and daily deposits. Be proficient with the use of Microsoft office applications. Be able to work in a standing position for long periods of time (up to 8 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week, and have current health card and TABC card. I understand this job description and have read and understand the training manual