General Manager

JOB SUMMARY

The General Manager supervises all operations and systems in the restaurant and ensures an exceptional culinary experience for each guest.

This is a hands-on culinary focused position. Assures Company standards of quality, service, and sanitation are consistently met.

Continually drives sales and maximizes profits. Monitors and controls costs. Consistently motivates and develops managers and hourly team members.

Maintains high levels of accountability and standards and completes projects as assigned by District Manager.

ESSENTIAL FUNCTIONS

1. Sales, Marketing, and Guest satisfaction

Responsible for creating sales budgets.

Develops marketing strategies, and implements corporate promotional campaigns.

Manages shift from front of house during peak periods.

Responds personally to guest comments; follows all Hello Bistro guest satisfaction procedures including core values and hospitality imperatives.

Enforces service standards and coaches staff on guest satisfaction.

Maintains knowledge of local competition and general industry trends.

Use data analysis tools to improve restaurant operations.

2. Financial Results

Reviews and analyzes financial information such as sales, costs, and monitors budget to ensure efficient operation.

Takes action to correct deviations from budget.

Use reports and financial analysis to improve systems and restaurant success.

Develops accurate and aggressive long and short range financial objectives including sales, food cost, and labor projections consistent with company objectives.

Establishes accurate and responsible ordering systems following company approved guidelines.

Coaches management team on cost controls.

3. Operational Execution

Maintains company standards of quality, service, and cleanliness by working through management team and hourly staff.

Responsible for following guest satisfaction survey procedures and guidelines.

Conducts frequent inspections of all work, storage, serving, and administrative areas to determine that regulations and policies governing handling and storage of food supplies, equipment, methods of sanitation, maintenance of records, reports, and adherence to standards are followed.

Prepares written goals and objectives for restaurant.

Translates goals into actions plans for self and subordinate managers.

Makes necessary operational adjustments throughout the year to ensure adherence of policies, procedures, and practices.

Keeps assistants and managers informed about budget performance and solicits suggestions.

Delegates and follows up on ABC duties.

Responsible for completing daily restaurant walks.

Responsible for executing the allergen program.

4. Culinary Results

Meets or exceeds all specifications of the Health Department and Company regulations.

ServSafe certified; follows company safety and sanitation policies and procedures

Ensures safe operating procedures of all equipment are practiced.

Stays current on culinary trends.

5. Human Resource Practices

Adheres to company human resource policies and procedures.

Treats team members with fairness and respect.

Evaluates departmental and subordinate performance against established standards, goals, and objectives on an ongoing basis.

Seeks assistance to improve staffing / productivity, team member morale, and other aspects of employee relations as appropriate.

Provides feedback, recognition, and coaching to management team.

Works with management to identify development needs, and counsels on personal development plans.

Directs hiring, assignment, training, motivation, evaluation, and termination of personnel.

Completes weekly schedule.

Conducts performance evaluations of management team; oversees hourly performance reviews.

Communicates restaurant and company goals consistently and effectively to hourly team members and management team.

Develops management team to ensure a positive work environment and a clear understanding of HR policies and procedures.

Serves as a role model for team members by maintaining standards for appearance, dress, and attendance.

Maintains a plan for self-development and professional growth.

Responsible for distributing and following up on team member engagement surveys.

QUALIFICATIONS

• Previous experience at a General Manager level.
• Strong training acumen and desire to develop future leaders.
• Strong computer literacy skills including, but not limited to : Microsoft Word, Excel, Apple Software and ordering software.
• Strong communication and organizational skills required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

Standing and / or walking - 100% of time.

Occasionally lifting up to 50 lbs.

Frequently lifting up to 25 lbs.