At a glance
Automatically prepared from the listing. Check the original description for the full requirements.
Jump to the original descriptionResponsibilities
The General Manager is responsible for maintaining a safe, profitable work environment and ensuring high guest satisfaction through operational excellence. They oversee all staff management, financial record-keeping, and adherence to corporate policies and procedures.
Requirements
Candidates must be able to manage all aspects of restaurant operations, including HR functions and financial administration. A current manager food safety certification is explicitly required.
Working hours
40 hours per week
Skills
- Restaurant Management
- Staff Training
- Payroll Calculation
- Cash Handling
- Inventory Management
- Human Resources
- Budgeting
- Customer Service
- Food Safety
- Marketing
- Performance Coaching
- Operational Compliance
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
- Human Resources
- Customer Service & Support
Keywords
- Food Safety Certification
- Payroll
- Cash Handling
- Inventory Control
- Human Resources
- Staff Development
- Guest Satisfaction
- Brand Recognition
- Hospitality
- Restaurant Operations
- Compliance
- Store Maintenance
Original job description
A General Manager’s position is to maintain a safe, profitable, comfortable work environment where employees can grow and learn, guests can come and relax, and where the community feels a sense of belonging through local contributions and peer based relationships. The General Manager will recognize his guests needs in advance, market to his geographic area, and interact with the corporate office in order to create sales growth and local brand recognition within the target demographic of his/her restaurant. A General Manager is directly responsible for adhering to all policies and procedures as outlined by the corporate office, as well as enforcing them with regards to all Assistant Managers, the Kitchen Manager, and all hourly employees. The GM will interact with management, as well as all hourly employees in a friendly and non-coercive manner to carry out their assigned duties and provide each guest with the ultimate dining experience. The GM is directly responsible for but not limited to: retain a current manger food safety certification, payroll calculation, all back office duties, all cash handling with documented record keeping, for all invoices being turned in properly and on time as well as maintaining entertainment and advertising accounts for his/her specific store. The G.M. will maintain the cleanliness, safety, and integrity of both the interior and exterior of the restaurant through proper utilization of hourly staff and contracted purveyors. In addition, the G.M. will be responsible for in-store human resources functions such as hiring, firing, training, coaching, counseling, and developing new or current employees including hourly staff, the Assistant Managers and Kitchen Manager. It is the G.M.’s job to oversee proper staffing and inventory levels and to communicate both the expectations of the corporate office as well as his/her own expectations to the hourly staff and the managers on all issues. The General Manager will work directly with Managers and all hourly employees during each shift to ensure support, proper guest satisfaction and industry business standards are being followed. This will include but is not limited to: 100% table visits, serving hot/fresh food in a timely manner, clean and presentable uniforms and personal hygiene standards on all staff and management, proper music and lighting levels, sports related television programming, safe and dry floors, proper staffing levels, and all equipment in safe working condition.
