SUMMARY The General Manager is the principal steward for the high profitability and top-notch customer experience with each of the LJ service products. These include dine-in/carry out food production, bar operations, gaming center, catering operations, night entertainment & the retail souvenir store. The GM is responsible for managing the daily operations of the sports bar & grill, including the selection, development, and performance management of employees. In addition, this role will oversee the inventory and ordering of food and supplies, control inventory & labor cost, and ensure strict adherence to all corporate SOPs, Human Resources, State & Federal guidelines. The General Manager reports to the CEO of Lumberjacks Pub & Grub, LLC.

ESSENTIAL FUNCTIONS

General Make decisions on matters of importance. Consult with the CEO of LJ Pub & Grub, LLC on important matters that may have a significant impact on the success of Lumberjacks Sports Bar & Grill. Financial Adhere to set standards and levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures. Food Safety & Planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high-quality food preparation and service. Maintain a professional image in accordance with branding requirements, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Identify efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified and uphold all ServSafe guidelines. Guest service Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests. Ensure that in-house guest satisfaction index ratings remain at 8 of 10 or higher, or ensure a direct response to all in-house guests guest satisfaction scores that are not at expectations. Monitor online guest satisfaction ratings on Yelp, Google, and Facebook & Trip Advisor, and report all negative comments and the response provided with shift end reports. 2 Operational responsibilities Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts, which include daily decision making, scheduling, and planning, while upholding standards, product quality, and cleanliness. Investigate and resolve complaints concerning food quality and service.

PERSONNEL

Provide directions to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees. Conduct orientation, explain the Lumberjacks Sports Bar & Grill brand, and oversee the training of new employees. Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews every 6 months of the hourly staffs tenure. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

COMMUNITY INVOLVEMENT

Provide a strong presence in the local community and a high level of community involvement that includes representing Lumberjacks at local government ceremonies and/or civil events, a possible participation in local symposiums, and high school or college sporting sponsorships.

QUALIFICATIONS A

college degree with a minimum of three years of relevant work experience is preferred. Less than a college degree, a High School Diploma, and five years of current work experience are required. Extensive Industry knowledge and experience are required, including at least two years of experience managing a bar/restaurant with gross margins of more than $500K. Knowledge of computers (MS Word, Excel, POS). Proficient in the following dimensions of restaurant functions: food planning and preparation with some experience in managing large orders or catering services, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must meet age minimum requirements to distribute beer, wine, or liquor. You must possess a valid drivers license. Must agree to background and credit check.

ACCOUNTABILITIES

Apprise cooperation of all pertinent issues and concerns, and take prompt corrective action where necessary or suggest alternative courses of action. Meet the weekly, monthly, and yearly gross sales objectives for the unit and ensure an exhaustive effort of controlling food, liquor, supply, and labor cost at or below the margin goals. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness. Remains above the threshold of professionalism always. Maintaining a positive and professional public persona is essential. This includes an expectation of conduct in a manner that reflects positively on the company, both online and offline. 3 PERSONAL

REQUIREMENTS

Self-disciplined with strong initiative and clear leadership qualities with an outgoing personality. Pleasant, polite mannerisms and a neat and clean appearance. The ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage, and labor cost while maintaining the required standards of operation in daily restaurant activities. Ability to determine the applicability of experience and qualifications of job applicants.

WORKING CONDITIONS

Hours may vary if the GM needs to fill in for his/her employees or if emergencies arise (typical work week = 50 hours). Ability to perform all functions at the restaurant level. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion. May require using a company vehicle to make errands for supplies. May require using a company vehicle to deliver large orders. Work with hot, cold, and hazardous equipment as well as operating phones, computers, fax machines, copiers, and other office equipment.