Restaurant General Manager

RESTAURANT GENERAL MANAGER

DILLON, CO $68k - $75k per year What we offer: Health, Dental, Vision and other benefits available after 60 days DailyPay 401k Paid Training Paid PTO Referral program Discounts at all Kinseth Hotel Corporation hotels and restaurants SUMMARY Coordinates food service activities of hotel, restaurant and banquets by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned. Oversees execution of superior quality of restaurant operations to provide each guest an outstanding experience. Establishes standards for personnel administration and performance inpliance with KHC policies/procedures, state, federal and local laws; standards on service to patrons, advertising, publicity, sales goals, credit, food selection and service, and type of patronage to be solicited. Oversees and manages the business unit's overall financial performance including but not limited to: budgeting, accounts payable, accounts receivable, payroll, cash handling and purchasing. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Ensurespliance with franchise agreements through regular inspections of the quality and service programs, franchise required reports are accurate and filed on time, new standards and capital needs are addressed and guest relations issues are answered in a timely manner. Monitors the recruitment, hiring, training, development and orientation of all employees. Reviews/writes schedules for employees/management to ensure labor is within budgeted amounts and will meet guest demands. Oversees and ensurespliance with safety training and programs such as MSDS status, lock out tag out, safetymittees, blood-borne pathogens, prevention, fire/tornado procedures and general safety. Oversees and ensures employees understand and are offered employee benefits on or before the eligibility date. Holds weekly staff meetings to ensure regular and consistentmunication. Monitors and understands the local market andpetitive trends that affect business unit performance. Authorizes and purchase supplies and equipment within KHC purchasing guidelines Confers with food preparation personnel to plan menus and related activities such as dining room, bar, and banquet operations. Inspects food and food preparation to maintain quality standards and sanitation regulations. Investigates and resolves food quality and serviceplaints to ensure guest satisfaction. Ensures accurate and timely inventories and prevents excess waste.

KHC POLICIES

 Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES

 Manages 2-7 subordinate supervisors who supervise a total of 50-200 employees in the Kitchen Department, Service Department, Bar Department, and Banquet Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises one to two non-supervisory employees. Carries out supervisory responsibilities in accordance with theanization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressingplaints and resolving problems.

QUALIFICATIONS

 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. EDUCATION and/or

EXPERIENCE

 Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalentbination of education and experience.

CERTIFICATES, LICENSES, REGISTRATIONS

 May require franchise specific certification as well as any federal/state/local food service handling certifications.

PHYSICAL DEMANDS

 The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel and taste or smell. The employee is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.