General Manager

Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Salary Range: $65000.00 - $80000.00 per year

Annual Base Salary Based on Experience

Paid Time Off (PTO)

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Hands on Training

Tuition Reimbursement

Career Growth Opportunities

Retirement Plan

Employee Rewards Program

Bonus Programs

Responsibilities

Primary

oEnsure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

oMonitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

oAchieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

oMonitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

oEnsure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

oControl cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

oCount money and make bank deposits.

oInvestigate and resolve complaints regarding food quality, service, or accommodations.

oCoordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

oEnsure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

oReview financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

oSchedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

oMonitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

oMaintain food and equipment inventories, and keep inventory records.

oSchedule staff hours and assign duties.

oEstablish standards for personnel performance and customer service.

oPerform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

oPlan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

oKeep records required by government agencies regarding sanitation or food subsidies.

oTest cooked food by tasting and smelling it to ensure palatability and flavor conformity.

oOrganize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.

oBe knowledgeable of restaurant policies regarding personnel

oAdminister prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

oContinually strive to develop staff in all areas of managerial and professional development.

oOrder and purchase equipment and supplies.

oReview work procedures and operational problems to determine ways to improve service, performance, or safety.

oAssess staffing needs and recruit staff.

oArrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

oRecord the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

oReview menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

oAttend all scheduled employee meetings and offers suggestions for improvement.

oCoordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

oFill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

oMonitor employee and guest activities to ensure liquor regulations are obeyed.

oSchedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

oDevelop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.

oEstimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

oEstablish and enforce nutritional standards for dining establishments, based on accepted industry standards.

oTake dining reservations.

oBe 21 years of age or older

oMust have a valid SC Alcohol Server Certificate or must obtain one within 30-days

oThree or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry

oAble to understand and speak using the predominant language(s) of guests

oExcellent basic mathematical skills and fundamental accounting principles, including understanding P&Ls

oAble to handle money and operate a point-of-sale system

oCompetency in Microsoft Office platform

oAble to work in a standing position for long periods of time (up to 5 hours)

oAble to work while walking for long periods of time (up to 4 hours)

oAble to reach, bend, kneel/squat, stoop and frequently lift up to 50 pounds

oAbility to maneuver the dining room and kitchen areas, may include tight spaces

oStamina for high volume service and walk for long periods of time

oUse hands to handle, control, or feel objects

oFrequent bending or twisting of the body

oMust maintain a neat, clean and well-groomed appearance

oStamina and availability to work 55 hours per week, available days, nights, weekends and holidays

oMust be eligible to work in the United States