FLSA Status: Exempt

Department: Food and Beverage Managers and Administration

Reports to: Director of Operations

General Purpose:

Develops, implements and maintains quality standards for restaurant and facility, including supervision and direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating Memorable Guest Moments.

Leadership:

• The GM position is directly responsible for managing the organization and operation of a clean and safe restaurant while meeting or exceeding food quality and speed of service requirements. 
• The GM works as part of the management team to maintain an environment that fosters creativity, free thinking and intelligent decision-making. 
• The GM is expected to work an average of 50-55 hours per week. 
• Major leadership responsibilities include:
• HR: Write ups, employment file maintenance. 
• FOH scheduling.
• Weekly invoices added to the Google Drive 
• Creating and maintaining an upbeat, productive, and educational environment.
• Projecting a positive attitude.
• Showing respect for all employees and actively cultivating an inclusive environment build upon mutual respect, civility, and positivity.
• Providing ongoing training and constant improvement of product and workplace (i.e., safety, sanitation and systems).
• Setting the pace and tone of the overall restaurant through attitude, initiative and drive.
• Providing feedback and direction to FOH employees, to continue ongoing development.
• Helping to develop a cohesive team and leading them to work toward the common goals of the restaurant.
• Possessing a high level of initiative and drive to do whatever is necessary to build and run a successful operation.
• Working closely with the BOH Manager to create a team atmosphere among the entire staff that is both fun and professional.
• Leading by example.
• Participate in weekly meetings with management on a regular basis to ensure clear lines of
• communication and upkeep of company goals.
• Establishing clear communications along all lines within the business.
• Establish weekly meetings with Chef on restaurant performance
• Collaborate and communicate with Chef to create a productive work & positive Environment.

Bar

• The GM is responsible for ensuring all beverage program standards are upheld including:
• Inventory/Communicating Ordering Needs to Beverage Director.
• Staff Training and Continued Education.
• Cleanliness, systems, side work, etc.

Building the Business and Guest Base

• Aggressively working to build food sales by operating the restaurant with a guest-satisfaction mentality.
• Making decisions based on what is best for the guest.
• Solving problems so that each guest will want to return.
• Working with the FOH manager to train staff on product knowledge.
• Driving sales; be proactive in planning events and collaborating with team to build the business using social media, guest interaction, networking and promotions

Quality of Operations

• The GM is responsible for ensuring that the restaurant is operating at or above company standards.
• The GM must pay attention to detail in all areas of the operation, including food quality and consistency, training and development, security, safety, sanitation, and physical structure. Specifically:
  • Ensuring strict adherence to standards for food quality & guest experience.
  • Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.
  • Ensuring all Health Department regulations are always enforced.

Cost Management and Profitability

• The GM is responsible for helping maintain a strong financial performance for the health of the restaurant and the company. They are ultimately responsible for helping maintain proper FOH labor %’s that have been established.  Ensuring the FOH staff are being thorough and focusing on the attention to details to minimize food/beverage waste due to errors. 

Specifically:

• Identifying the proper time to make cuts and not put the restaurant in jeopardy.
• Proper receiving, rotation, storage, and handling of products.
• Production and taking a hands-on approach and being directly involved in daily production.

Personnel

• The GM is responsible for overseeing all employees to execute a successful service and to maintain a smooth flow of operations.

Specifically:

• Keeping owners/Director of Operations informed of all staffing needs.
• Ensuring thorough and complete training of all employees.
• Minimizing employee turnover.
• Providing mentoring and development to all employees as this is critical for the success of the restaurant and the company.
• Teaching and coaching staff daily.
• Hiring FOH staff.
• Training and onboarding new hires
• Managing poor performers to improvement or out of the organization

Facility and Equipment

• The GM is responsible for helping the daily upkeep of the physical restaurant/kitchen, specifically:
  • Providing a daily walk through of the FOH & BOH to determine areas needing attention or repair.
  • Assisting with upgrades in a timely, well thought out way.
  • Keeping leadership informed of all necessary repairs and logging repairs and Maintenance.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.