General Manager

The General Manager leads all aspects of restaurant operations by leading the team in an open, positive and approachable manner. He/she monitors the restaurant in its entirety, controls reservations and seating and oversees menu changes in addition to hiring, training and developing all staff. He/she monitors the service and performance of the team and is able to anticipate guests’ needs to proactively and effectively to ensure guests’ total satisfaction. The General Manager leads daily meetings while fostering an educational and positive work environment.

The General Manager controls costs within the restaurant and maintains adherence to policy and procedure. Produces fresh, high quality food, outstanding customer service, and maintains a clean restaurant. Plans, organizes, prioritizes, coordinates, and implements daily work schedules. Constantly strives to improve abilities, initiative, judgment, decisiveness, dependability, enthusiasm, personal integrity, and ability to learn from mistakes. Specific responsibilities include:

Interviewing, hiring, training, coaching, developing staff

Giving direction, delegating, problem solving, resolving conflicts

Controlling cash and making deposits

Ordering and managing inventory

Responsible for operational/administrative paperwork such as: new hires, work schedules, checklists, daily sales reports, inventory reports, attendance records, grading tests, etc.

Job Type: Full-time

Pay: $35,100.00 - $42,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Experience:

• work: 3 years (Preferred)

Work Location: In person