General Manager

Essential Duties and Responsibilities:

Operations:

• Direct daily restaurant operations and supervise the management team, including Assistant Managers, Assistant General Managers, Kitchen Managers, and Brewers.
• Oversee all front-of-house (FOH) and back-of-house (BOH) operations, including daily line checks, systems adherence, health inspections, order guides, prep lists, sales and service, and food safety and sanitation.
• Ensure food is prepared and presented to Bricktown Brewery specifications, including preparation methods, portion sizes, garnishing, and presentation.
• Partner with the corporate Culinary and Marketing departments to roll out menu changes and marketing initiatives.
• Maintain the building, equipment, and supply levels. Handle basic maintenance and contact the appropriate vendors or contractors for repairs.

Safety and Compliance:

• Monitor compliance with health and safety regulations for food preparation and service.
• Maintain a safe environment for Guests and Team Members to reduce the risk of injuries and accidents. If a Guest or Team Member is injured, follow procedure promptly and complete an accident report.
• Follow company procedures at all times, including during crisis situations such as Workers' Compensation and General Liability claims.
• Follow company cash-handling procedures and ensure proper security measures are in place.

Financial and Administrative:

• Ensure all financial (invoices, reporting), HR, and payroll tasks are completed accurately, on time, and in line with company policy.
• Monitor weekly expenditures, ensure invoices are entered and coded correctly, and conduct weekly inventory.
• Prepare accurate sales projections and manage food, labor, and supply costs to meet or exceed budget.

Guest Service:

• Handle Guest complaints and comments promptly and professionally to ensure timely Guest recovery.
• Investigate the source of each complaint, then create and communicate a plan to improve food and service execution.

Team Leadership and Development:

• Lead daily pre-shift meetings with motivational and educational content.
• Create weekly management schedules, and coach managers in writing hourly Team Member schedules within budget.
• Hold regular one-on-ones with managers and hourly Team Members to support coaching and career development.
• Conduct annual performance reviews for the management team in line with the company's Performance Management Policy.
• Communicate Team Member issues and concerns to the management team professionally, through manager meetings and the digital manager log.
• Continually interview, hire, and train Team Members to build a strong team.
• Conduct orientation for new Team Members as needed.
• Oversee training and development programs, including the Manager in Training (MIT) program, hourly training, certified trainer, and management development programs.
• Complete assigned Manager in Training projects.

Other:

• Perform other duties as assigned by the Area Manager or Operations Leadership.

Knowledge, Skills, and Abilities:

• Guest service: Understands the principles of great Guest service, including assessing Guest needs, meeting quality standards, and evaluating Guest satisfaction.
• Sales growth: Drives sales by attracting new Guests and retaining current ones.
• Communication and active listening: Communicates clearly; gives full attention to others, asks questions when appropriate, and does not interrupt.
• Critical thinking: Uses logic and reasoning to weigh the strengths and weaknesses of different solutions.
• Decision-making: Makes sound decisions in a fast-paced environment.
• Coaching and performance management: Motivates, develops, and directs Team Members.
• Time management: Manages their own time and the time of others effectively.
• Financial management: Analyzes information and manages to a budget and P&L.
• Production and processing: Understands raw materials, production processes, quality control, and costs, and uses this knowledge to run the restaurant efficiently.
• Food and beverage knowledge: Knows the menu and how to properly prepare food and beverages.
• Equipment and health codes: Has working knowledge of all restaurant equipment and of local and national health codes.
• Technology: Proficient with CTUIT, Aloha POS, Excel, Word, and Outlook.

Education and Experience:

• At least 5 years of restaurant experience (required).
• At least 3 years as a General Manager in a full-service restaurant (preferred).
• College degree (preferred).
• Must be 21 years of age or older.

Performance Standards:

• Follows all ServSafe (Food and Bar) guidelines.
• Maintains a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Uses safe food-handling practices consistently.
• Prepares recipes according to BTB Chef Pad specifications.
• Reads and accurately follows instructions.
• Prepares items within the prescribed time.
• Follows cleanliness and sanitation guidelines.
• Understands temperature danger zones and food storage hierarchy (ServSafe or equivalent).

• Addresses and coaches Team Members who fall short of any of the standards above.
• Follows all policies and procedures in the Team Member Handbook, including appearance standards.
• Presents an upbeat, professional image and maintains a positive attitude with Guests and Team Members.
• Completes all ongoing certifications and validations (LTOs, new menus, etc.).
• Maintains prompt and regular attendance.
• Meets or exceeds budgeted financial performance.

Working Conditions:

• Walking and standing for up to 10 hours per shift.
• Constant communication with Guests and Team Members.
• Operating the cash register and POS system, and handling cash.
• Reaching, bending, stooping, wiping, and lifting up to 50 pounds.
• Working 50+ hours per week; consecutive days off are rare.
• Weekend availability required. Any schedule adjustments must be approved by the Area Manager.

Training Requirements:

• Complete alcohol and food safety certification (ServSafe) and any other state-required classes within 60 days of hire.
• Complete the Bricktown Brewery Manager in Training program, typically held at your restaurant or a nearby location.