The General Manager is responsible for all areas of restaurant operations. He or she ensures that the restaurant operates smoothly and in a high state of cleanliness and provides strong leadership and supervision to the staff. In addition, the General Manager ensures the staff is properly trained to provide exceptional service to customers and ensures that the kitchen and dining areas are kept clean and sanitary at all times. The General Manager should have a strong background in restaurant and foodservice and the business skills to help manage the administrative, operational, and financial aspects of the establishment.

RESPONSIBILITIES

• Oversees production of food according to sanitation and quality standards
• Manages and mentors staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc.
• Manages supplies and ensures orderly work areas
• Ensures that work areas are clean and that equipment, tools, and supplies are properly stored
• Ensures compliance with all applicable federal and state laws and all company policies
• Provides timely and accurate reports as required
• Addresses customer concerns and issues
• Ensures stated goals are met
• Shows ownership, going above and beyond to grow business and makes a difference
• Performs other duties as assigned

QUALIFICATIONS

• College degree preferred
• Three years of progressive and relevant experience
• Experience in supervising and managing staff
• Strong computer and internet skills, including Microsoft Office suite
• Excellent communication skills, verbal and written
• Knowledge of budgeting, forecasting, staffing, and scheduling
• Strong financial acumen and PandL accountability experience