Posted

30+ days ago

Location

Springfield, VA

Description

Position Overview: Plans, directs, and manages various areas of responsibility within the operation; specifically Hospitality, Safety, Cleanliness and Kitchen. Assures operation runs efficiently and according to company policy and standards. Ensures vendors and suppliers are properly compensated and are meeting the needs of the business. Accountable for hiring, orientation, training, and development of restaurant employees. Manages performance of all employees to ensure they are successful in their individual roles. Responsible for general business administration to include payroll, human resources, marketing and financial reporting. Promotes the business, builds sales, increases profits, ensure guest satisfaction, and brand integrity. The General Manager embraces the company’s core values: Show You Care, Elevate the Spirit, Respect Everyone, Values Feedback, and Exceeds Expectations.

While overseeing the operation of the Business the General Manager’s Duties include but are not limited to the following:

• Meet with management team weekly to discuss any issues from the previous week, employee issues, weekly numbers, and any plans for the weeks to come

• Do 1 on 1’s with one manager each week. Focus on opportunities for improvement, and celebrate successes over the last week. Develop managers - Should always be coaching and teaching

• Set clear expectations and developmental goals. Review these goals with Immediate Supervisor

• Conduct Formal Manager Review/Hourly Review with each manager/employee annually. All reviews should be discussed with the Immediate Supervisor prior to the review

• Complete All Inventory at end of each week. Utilize the variance program to ensure inventories are accurate. Communicate the issues to the management team during weekly manager’s meeting

• Ensure all orders are placed each week

• Complete Smallwares inventory during Week 4 of each period. Review inventory and decide what to order, keep total order amount within the budgeted amount. Place Smallwares inventory Week 1 of the following period to ensure invoices all hit within the same period. Communicate any out of stock or back order issues to the Immediate Supervisor

• Work with Immediate Supervisor to develop marketing plans for the store each quarter

• Responsible for P&L reconciliation each period. Communicate any budget overages to Immediate Supervisor with explanations. Communicate any P&L items that need to be changed to both Immediate Supervisor and the corporate office. Make suggestions for future budgets or changes that may help the store.

• Attend GM Meetings each month; be prepared to discuss P&L issues, goals, marketing, management staff, and any other issues.

• Complete Health Inspection checklist daily. Communicate all issues to managers and entire staff to ensure any issues are addressed immediately