General Manager

General Duties and Responsibilities:

• Create a comprehensive business plan for the restaurant that considers the market, local competitors, sales revenue and expenses.
• Prepare an accurate portrayal of the finances of the restaurant, including bank accounts, spending, check pricing goals and food costs.
• Develop strategies to entice customers, including marketing plans, advertising campaigns, community outreach programs and research.
• Analyze the restaurant budget with personnel to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests; develop ways to cultivate a regular customer pool.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; create a hiring process for key staff that ensures qualified people are selected, trained and retained through top recruiting practices; consider actions of employees in various situations that deem rewarding or disciplinary action.
• Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.
• Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.
• Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.
• Lead the restaurant to achieve new and greater goals in order to stand above the competition within the industry.

Requirements:

The requirements for this position include but are not limited to:

Knowledge and Skills

• Able to communicate in a friendly and professional manner with all customers, team members and management
• Knowledge of products, services and hours of operation
• Basic computer skills and ability to learn computer software

Education & Experience

• A minimum of 5-10 year’s experience in a high volume restaurant management position (10-15 million)
• Experience in resolving customer issues/complaints as well as overall excellent customer service required
• Solid time management, organization and prioritization skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast-paced environment
• Ability to effectively communicate verbally and non-verbally with others
• Ability to work with all personality types even in adverse situations
• Ability to prioritize, anticipate situations, and take quick action
• Ability to manage multiple projects and recommend/implement effective solutions
• Demonstrated commitment to customer service
• Excellent problem solving/decision making skills
• Ability to work independently and proactively in a fast-paced environment.