Restaurant General Manager

Website jackieosbreweryjackieosbreweryjackieosathensJackie O's Public House Restaurant & Brewpub

Position Summary
A general manager oversees all the restaurant’s sales functions as well as the day-to-day operations of the business. The general manager is responsible for effective planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit-making results for an organization. Communicates with Retail Operations Director on all decisions and financial needs.

Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:

  • Handling all staffing responsibilities, including hiring, training, scheduling, evaluating, and terminating
  • Oversee purchasing of all food, supplies and use of food and beverages within required dates and with a minimum of waste. Performs walk-throughs with Chef and assists with Back of the House systems
  • Ensures profit margins are met on a monthly and quarterly basis
  • Control of food and labor costs
  • Held accountable for all financials and operations from a global perspective
  • Promoting cooperative effort, a team spirit, and good morale among employees
  • Ensures all standards of service and policies and procedures of managers and associates are being met
  • Resolving complaints from customers in a polite, timely, and friendly manner
  • Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing problems involving the cost, installation, and maintenance of such equipment and contact the Facilities Director as needed
  • Conferring weekly with the Director of Retail Operations about restaurant operations and sharing all pertinent information with staff in a timely manner
  • Approves all food and beverage invoices
  • Approves all timecards and submits all raises and position changes according to payroll schedule
  • Ensures staffing levels are accurate and all reviews are timely and documented
  • Maximizes all profit centers by effectively utilizing all management systems
  • Responding to customer and community interests to develop and maintain community presence
  • Schedule weekly one on ones with managers, and coach/counsel when needed
  • Partnering with the marketing team to increase customer base at restaurant location

Competencies

  • Achievement Orientation – having the drive and passion to accomplish goals, excel in all you do, and be successful
  • Adaptability – being able to adjust to new conditions
  • Analytical Thinking – ability to identify and define problems, extract key information from data, and develop workable solutions for the problems identified
  • Attention to Detail – achieves thoroughness and accuracy when accomplishing a task through concern for all areas involved
  • Client Focus – putting the experience of the customer first above everything else
  • Collaborating with Others – working together with one or more people to complete a project/task or develop ideas and processes
  • Decision Making – determining a course of action purposely from a set of alternatives to achieve organizational objectives or goals
  • Digital Literacy – the ability to use information and communication technologies to find, evaluate, create, and communicate information
  • Emotional Intelligence – the capacity to be aware of, control, and express emotions, and to handle interpersonal relationships judiciously and empathetically
  • Fostering Communication – effectively sharing information with and understanding information from employees, customers, vendors etc
  • Improving Business Processes – identifying, analyzing, and enhancing existing processes to optimize performance, meet best practice standards, and improve quality
  • Initiative – the ability to assess and begin tasks independently
  • Managing Conflicts – identifying and handling disagreements sensibly, fairly, and efficiently
  • Managing Resources – pre-planning, scheduling, and allocating people, supplies, or materials to maximize efficiency
  • Problem Solving – finding solutions to difficult or complex issues
  • Resilience – the ability to recover quickly from difficulties
  • Team Leadership – motivating director reports to act toward achieving the project or company’s goals

Minimum Qualifications (Knowledge, Skills, and Abilities)

  • Required
    • High school diploma or GED
    • Previous restaurant experience
    • Willingness to work evenings and weekends as required
    • Excellent customer service
    • Strong communication skills to train and motivate employees
    • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule
  • Preferred
    • Hospitality and restaurant management certification or college degree
    • Previous general management experience

Physical Demands and Work Environment

  • Regularly required to stand the entire shift
  • Frequently required to use hands or fingers, handle or feel objects, tools, or controls
  • Frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms
  • Frequently required to lift/move up to 50lbs. Occasionally required to lift and/or move up to 75lbs
  • While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

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