About the position
The General Manager is responsible for all restaurant operations including establishing and maintaining customer service. The position is responsible for the various tasks involved in the overall operation of a store including measuring business trends, maximizing sales/profitability by developing staff and by controlling expenses, shortages and all aspects of sales, merchandising and inventory control.
Responsibilities
- Coordinates efforts between the front of the house and the back of the house.
- Selects, hires, and trains staff.
- Coaches, counsels and disciplines employees on performance, service and attendance issues.
- Processes employee terminations.
- Ensures that each customer receives outstanding service by providing a customer friendly environment which includes greeting and acknowledging every customer, maintaining outstanding cleanliness standards, solid product knowledge and all other components of customer service.
- Reports any customer complaints to the District Manager.
- Maintains all merchandising standards, display presentation, signing standards and monitors inventory levels.
- Manages quality control.
- Plans and assigns daily goals, tasks and assignments. Assures proper completion through follow-up.
- Maintains adherence to all Company policies and procedures as well as enforcing those policies with the team.
- Manages all accounting tasks including management of funds, receiving, inventory, and payroll.
- Shares social media and advertising ideas with the home office.
- Attends the Chamber of Commerce meetings.
- Attends scheduled General Manager meetings at the home office location in Pensacola FL, and communicates all pertinent information from the meeting with restaurant staff upon return.
- Any other duties as assigned by District Manager.
Requirements
- Problem Solving/Analysis.
- Leadership and Initiative.
- Teamwork Orientation.
- Customer Focus/Attentiveness.
- Time management and organizational skills.
- Stress Management/Composure.
- Advance mathematical, reading and writing skills to complete documentation and forms.
- Intermediate computer skills (MS Word, Excel, Outlook, Dropbox, Cloud-based Software, POS system).
- Ability to operate office equipment (computer, fax machine, scanner, printer, phone).
- Good command of the English language, both oral and written.
- Ability to communicate with upper management, fellow employees and customers.
- Multi-task oriented.
- Knowledge of workplace safety procedures.
- Ability to operate and use all equipment necessary to run a restaurant including ladders.
- Ability to freely access all areas of the restaurant including selling floor, stock area and register area.
- Must report to work when scheduled and on time with a positive attitude.
- Must complete ServSafe Food Handler and Responsible Vendor training.
- Must be of legal age according to State regulations to serve alcohol.
Nice-to-haves
- Bachelor's degree in Business Management of the Culinary Arts or equivalent working experience.
- Experience in the customer service industry.
Benefits
- State applicable health and/or alcohol compliance card.
