The General Manager is responsible for ensuring excellence in guest satisfaction through effective training and development of hourly and management staff, having a positive and committed “Do whatever it takes” attitude. Must have hands on/ lead by example management style.

DUTIES:

1. Meets restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
2. Controls purchases and inventory; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variance; taking corrective actions.
3. Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards, determining and implanting system improvements.
4. Maintains patron satisfaction by monitoring, evaluating and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
5. Accomplishes restaurant and bar human resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining, management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
6. Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
7. Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

SERVICE:

Proper guest service requires and employee staff that is thoroughly trained in service sequence, product knowledge, and makes every effort to meet the needs of each and every guest. It is the General Manager’s responsibility to oversee and lead service education though:

1. Involved in daily line-ups;
2. Oversee new server, busser, host and bartender training programs;
3. Ongoing development programs;
4. Oversee daily evaluations of restaurant service performance;
5. Develop manager training program;
6. Assist with employee discussion and evaluations;
7. Evaluate timely food production.