General Manager

Summary / Objective The General Manager is the overriding authority in the restaurant when Owners are not present. As such they are responsible for managing and overseeing all personnel, facilities, service standards, financials, and administrative tasks of the day-to-day operations.

Strong Sense of Hospitality : The GM is expected to possess a passion for hospitality and all that it entails. The GM is the key person within the restaurant that communicates and displays the owner's standard of hospitality for each guest that walks in the door.

They are responsible for ensuring that all management and hourly staff have the tools to provide and the demeanor to execute excellent service that consistently blow away our guests.

Leadership & Hands-on Management : The General Manager (GM) is expected to lead by example and take an active role in managing staff and leading service.

The GM leads the management team and hourly employees by inspiring, motivating, and managing them to a memorable guest experience and service day in and day out.

1. Consistently meet and exceed their respective job performance standards

2. Continually perform their respective jobs in a manner that is consistent with and promotes our Core Values

3. To strictly respect and follow the policies and procedures of the Restaurant Group.

Teamwork & Growth : As the leader of the restaurant the GM is expected to build and maintain a sense and practice of teamwork amongst the management team and hourly staff.

They will do this by practicing hands-on management, cultivating excellence, building team morale, coaching, and counseling as necessary.

Additionally, they will continually monitor and provide feedback on performance for managers and staff to help them grow and identify employees who are exceptional performers and work with them to move toward their goals.

Extreme Ownership & Attention to Detail : The GM must have an attentiveness to detail and definition of cleanliness in line with Ownership.

They are responsible for ensuring that the management team and hourly staff also espouse those same standards and attentiveness to the smallest details by following local health code, systems of operations, side work, and repair & maintenance policies and procedures.

Financial Management : The GM is responsible for the financial health of the restaurant and uses goals and standards as set by ownership as their measure.

This includes controlling of costs (beverage, labor, direct expenses), management of portions and waste, and training the management team to do these things as well.

Additionally, they must possess the ability to read, understand, reports on weekly financials, and monthly P&Ls when necessary.

Additional Essential Qualities

Excellent understanding of and execution of our Core Values

Excellent at time-management and multi-tasking

Self-Managing and Self Motivated

Able to lead by motivating and inspiring others

ServSafe Certified

Supervisory Responsibility

This position is directly responsible for leading all Managers and hourly staff within the assigned property.

Required Education and Experience

6 or more years of experience in Restaurant Management.

Knowledge of industry trends, menu creation, coaching / training, and building Restaurant Management teams.

Knowledgeable of Microsoft Office products, OpenTable and Toast

Excellent written and verbal communication and problem-solving skills

Must be able to work flexible hours and days. Must exhibit top-notch teamwork.

A degree in Hospitality is preferred but not mandatory