GENERAL MANAGER

The General Manager supervises all other areas and management in their restaurant location. Any issues with maintenance, employees, and guest satisfaction that arise and cannot be addressed by lower levels of management are done so by the General Manager, who notifies the Director of Operations of the situation. General Manager Duties and Responsibilities include the following. Other duties as assigned Working with the Executive Chef, the General Manager develops and maintains recipes, portion specifications, and standard preparation procedures for all menu items. In collaboration with the Executive Chef, selects and purchases menu ingredients and general supplies; evaluates the quality of product deliveries; establishes inventory levels, reorder points, storage requirements, and cost-controls. Conducts or confirms weekly and monthly inventory counts, ensuring accurate product counts. Maintains culinary and beverage equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Lead knowing how to work each station; recruits, trains, schedules, coaches, disciplines, and terminates management and staff; communicating job expectations; monitoring and reviewing job contributions; enforcing policies and procedures, completing and turning in paperwork and documentation. Maintains safe, secure, and healthy work environment by establishing and enforcing standards and procedures; complying with federal, state, and local legal regulations that pertain to health, safety, and labor requirements are met and followed. Maintains or exceeds standards of personal appearance, grooming, cleanliness, and hygiene. This includes wearing proper uniform at all times while working. Continually accumulates professional and technical knowledge by reviewing professional publications and occasionally attending educational workshops.

General Manager Benefits:

Flexible scheduling includes varying shifts such as days, evenings, weekends and some holidays Free benefits account that includes discounted entertainment, shopping and gifts Chargeless fitness account incorporates assistance with wellness and healthy eating plans Free financial assistance program with budgeting, short-term loans, tools and resources No-Cost setup Flexible Spending Account for pre-tax contributions Health Insurance and Paid Vacation for eligible full time employees 401(k) with Match, Roth or PreTax options available, assistance with setup and questions

General Manager Qualifications and Skills:

The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Regularly stand and walk for eight to ten hours; climb sets of stairs repetitively throughout shift; occasionally required to sit, bend, kneel, crouch or crawl. Consistently reach shoulder level, above head, below waist; push, pull, lift and carry twenty-five (25) pounds including up flights of stairs, occasionally lift excess of fifty (50) pounds. Must be able to work in environmental exposure to low or high volume noise, cold, heat, water, and cleaning materials. Passible understanding of English Language, writing skills and basic mathematics. Proficiency in or readiness to learn common computer systems including Microsoft Office and Google Workspace; restaurant-specific software on the POS, accounting and scheduling systems. Preferred have ServSafe Certification; required to acquire with company sponsorship and recertify with ServSafe every five years. Bachelor's Degree required; preferred in Restaurant Management, Business Management or similar discipline but degree in related field not necessary to apply. Minimum five (5) years in high volume, established restaurants with two (2) of those years as General Manager. A combination of education and experience may be qualifying. Preferred have alcohol safety training; ASK or ServSafe Alcohol, required to acquire with company sponsorship and recertify annually. Submit to and pass State and Federal criminal background checks Full-time staff are typically scheduled for 5 shifts per week, averaging 50-55 hours. Due to the nature of the hospitality industry, weekend and holiday availability is required. Shift assignments vary and include opening, mid-day, and closing shifts. Management reserves the right to adjust schedules based on business necessity.