General Manager - Restaurant Amasa Mexican Kitchen Alpharetta, GA Job Details Full-time $75,000 - $85,000 a year 1 hour ago Benefits Paid time off Qualifications Hospitality Spanish Management Sales ServSafe Word processing Spreadsheets Restaurant management English Team development Profit & loss Financial data management Computer skills Managing hospitality operations budgets Profit and loss analysis Restaurant experience Team motivation (leadership skill) Teaching Hospitality management Database software proficiency Full Job Description General Manager Job Description The General Manager (GM) is simply the most mature and trusted member of the management team. The GM is expected to act as a role model on behalf of and in accordance with the values, purpose, and mission of the Company and its owners. The primary responsibilities of the GM is to implement, manage + improve and ensure the entire management team use of all of the systems developed by the Company ( non-negotiable) to ensure an exceptional level of food, service, ambience, and overall guest satisfaction. They must also strive to achieve targeted sales, profitability, and a solid reputation in order to protect the long-term success and integrity of the restaurant. Responsible for the ongoing nurturing of staff morale and a culture congruent with the Company's stated values, purpose and mission. non-negotiable Responsible for thorough interviewing, hiring and orientation of all hourly staff. Responsible for thorough interviewing, hiring and orientation of all Management staff with the support of the owners. non-negotiable Responsible for proper staffing levels (FOH & BOH) ensuring smooth operations and overall guest satisfaction. non-negotiable Responsible for management of training programs for all Servers, Hosts, SAs and BOH new hires. non-negotiable Responsible for the creation and implementation of all ongoing training and education programs for both

FOH & BOH

hourly staff and support management. non-negotiable Responsible for effective, ongoing daily coaching of staff -both positive and critical. non-negotiable Responsible for holding employees accountable for fulfilling their job descriptions including appearance, timeliness, professionalism and attitude. This is acomplished via one-on-one counseling, write-ups, suspensions, and termination if and when necessary. Responsible for the execution of annual written performance reviews of all

FOH & BOH

hourly employees and managment Responsible for driving sales via marketing programs, operations, and guest relationship development, resulting in meeting or exceeding period, quarter and annual sales targets. non-negotiable Responsible for the effective management of all cost categories, including food, beverage, labor, controllables, and fixed expenses resulting in meeting or exceeding period, quarter, and annual Gross Profit and EBITDA targets. non-negotiable Responsible for the management of all inventory, financial SOPs, payroll and petty cash procedures resulting in accurate & timely bi-weekly and period financial numbers. non-negotiable Responsible for being the liaison to the accounting department and guaranteeing that the restaurant fulfills all of its responsibilities as it relates to the weekly accounting checklist, as well as all accounting data SOPs. non-negotiable Responsible for managing with a sense of profitability and making all decisions with the restaurant's long term best interests in mind. Responsible for participation in and ownership of all annual sales and expense budgets as well as tracking and reporting on required financial or statistical information on a weekly basis. non-negotiable Responsible for abiding by and enforcing all Company Policies & Procedures for Managers and hourly employees. non-negotiable Responsible for timely communication with the accounting department to assure that all permits and licenses are renewed and posted. Responsible for ensuring all purchasing managers adhere to declining budgets. Responsible for guaranteeing each and every shift is executed at or above established restaurant standards ensuring maximum guest satisfaction in the areas of service, ambience and hospitality. Responsible for recognizing, developing and/or maintaining relationships with the restaurant's more regular guests. non-negotiable Ultimately responsible for food quality and consistency through on-going management of the restaurant's Executive Chef as well as communicating with other BOH managers and staff. non-negotiable Responsible for the overall cleanliness and appearance of the interior (FOH & BOH) and exterior of the restaurant. non-negotiable Responsible for the management of all needed facility maintenance to the interior (FOH & BOH) and exterior (landscaping, common areas, actual structure) of the building. Responsible for the management of all service contracts (i.e. landscaping, janitorial services, equipment maintenance, HVAC, etc.) Responsible for monitoring and upholding day-to-day operating procedures that ensure workplace safety. Responsible for the inventory and maintenance of menus and menu promotion materials. Responsible for being the liaison between the marketing team, the PR team and the management team to ensure all marketing and PR efforts are fulfilled to company standards in an organized and timely manner. non-negotiable Responsible for the successful costing, planning, selling, and execution of all special events, large parties, and marketing events. This is done through on-going management of the restaurant's Executive Chef as well as communicating with other BOH managers and staff. Responsible for the management of the restaurant's wine and beverage programs including inventory levels, cost objectives, price points, menu presentation, and concept congruency. This is done through on-going management of the restaurant's Bar manager as well as communicating with other bar staff. non-negotiable Responsible for all of the communication of specials, initiatives, areas of improvement and any decisions made by management to all hourly staff FOH and BOH. This is done through on-going management of the restaurant's Executive Chef as well as communicating with other managers and staff. non-negotiable Responsible for POS, Payroll, and back-office accounting software maintenance as well as all computer hardware. Review nightly and weekly reports to ensure issues are addressed promptly. Facilitate seamless communication between departments to drive operational excellence. Ensure the execution of Guest for Life initiatives, tracking guest interactions, encouraging return visits, and implementing strategies to build guest loyalty. non-negotiable Responsible for overseeing all communication with BEO coordinator, including providing all necessary up-to-date menus, pricing, availability, and other information needed. Being the liaison between the BEO coordinator and the management team. non-negotiable Responsible for providing leadership and being a role model for fellow managers and hourly staff members. non-negotiable Responsible for the continued development of all managers and chefs by successfully planning and executing weekly one-on-one meetings with them, and using an organized agenda to follow progress. non-negotiable Complete commitment to good management practices by fulfilling annual plan objectives. This is acomplished by having weekly, period and quarterly priority planning within a structured time management system. Responsible for planning and executing weekly, structured manager's meetings. non-negotiable Responsible for managing from and making all decisions based on the Company's stated values, purpose, and mission; with our guests' and the restaurant's long term interests in mind. non-negotiable Expected to have honest, open communication with staff, managers and owners. non-negotiable Responsible for whole-heartedly participating in the creation of and working from the annual budget and marketing plan. non-negotiable

• Proven track record of meeting sales/cost targets, personal goals, and developing managers
• Computer skills including database management, word processing, and spreadsheet programs
• Solid understanding of P&L concepts, reporting, and troubleshooting. Ability to teach P&L concepts.
• Leadership, Coaching and Teaching abilities
• Excellent communication skills (oral, written, and listening)
• Proactive problem-solving abilities
• Passion for food, beverage and events industry
• Desire to be a "part of team"
• Easy to relate to/down to earth
• Desire for and truly open to feedback/open-minded Professional Appearance Good Communicator Good Listener Personable Passion for Business Desire for Personal Growth Hardworking, Dedicated & Trustworthy Aggressive, Tenacious Desire to Learn Self-Starter A Winning Spirit/ Desire to Succeed Sets and Accomplishes Goals Consistent Eye for Detail and Superior Standards Values a

Challenge Team Player A Humble Nature Timely Self-Accountable Efficient and Organized Effective Creative/Innovative Respectful Pay:

$75,000.00 - $85,000.00 per year

Benefits:

Paid time off

Experience:

Restaurant management: 5 years (Required)

Language:

English (Required) Spanish (Preferred)

License/Certification:

ServSafe (Preferred) Ability to

Commute:

Alpharetta, GA 30009 (Preferred)

Work Location:

In person