Restaurant General Manager - Cheever's Cafe

POSITION SUMMARY:

The General Manager is ultimately responsible for maintaining a positive and friendly store environment, ensuring EXTREME HOSPITALITY to both our guests and Team Members. The General Manager creates the tone and personality of the store by being an advocate of training, guest service, hospitality, product knowledge, education, food and beverage quality, and promoting safe and sanitary work practices. The General Manager leads all Team Members in the smooth, efficient, profitable, and safe operation of the store.

STORE OPERATIONS:

• Achieves restaurant operational objectives by ensuring the quality of training, service, hospitality, food, beverage, and ambiance/aesthetics.


• Monitors and analyzes business daily, managing a profitable operation by controlling expenses and maintaining acceptable cost percentages and inventory levels.


• Establishes positive and effective communication amongst all Team Members.


• Interviews all candidates and hires qualified individuals with a passion for EXTREME HOSPITALITY.


• Follows prescribed processes for restaurant profitability.


• Ensure that financial targets are met including food cost, labor cost, and all other controllable expenses.


• Completes and oversees all restaurant administrative requirements including: inventories, ordering, scheduling, safe-guarding funds, daily and weekly reporting, and upkeep of employee files and documents in an organized and timely manner.


• Creates and edits Management and Team Member duties to support store operations.


• Fully understands and complies with all federal, state, county, and municipal regulations that pertain to sanitation, safety, and labor requirements of the restaurant, employees, and guests.


• Is able to perform all FOH and BOH Team Member duties, and fills in where needed to ensure guest service standards and efficient operations in all aspects of the store.

PRODUCT:

• Ensures that all recipes, specs, and procedures are followed, maintaining the highest quality and consistent product standards. Tastes products on a per shift basis for quality assurance.


• Ensures that all Team Members are educated on our products and processes, and formal training programs are accomplished and adhered to.


• Provides guidance and actively sets the example for Team Members, ensuring that all procedures are maintained and followed. 

SERVICE AND HOSPITALITY:

• Ensures that all Team Members greet and respond to guests with timely, efficient, friendly, personalized service and EXTREME HOSPITALITY.


• Develops a rapport with customers by learning their names, favorite drinks and food items.


• Ensures guest satisfaction and responds proactively to guest complaints.


• Investigates and resolves guest incidents swiftly in a constructive and positive manner.


• Maintains established guest service and hospitality standards, and smooth and efficient operations in all aspects of the store.


• Ensures 100% Management floor presence for table visits.

ENVIRONMENT:

• Communicates, demonstrates and champions EXTREME HOSPITALITY, maintaining positive morale and a high-energy, fun work environment.


• Maintains a clean, organized, and stocked environment, requisitioning additional product when necessary.


• Ensures that all equipment is kept clean and in excellent working condition through personal inspection, and by following the restaurant’s preventative maintenance programs.


• Ensures proper Team Member coverage, schedules according to the needs of the business, and identifies staffing needs in a timely manner.


• Promotes and practices safe and sanitary work habits, identifies and resolves any potential safety hazards and operational inconsistencies amongst Team Members.


• Ensures Team Member compliance in sanitation and safety initiatives, and appropriately reports Team Member incidents. 

LEADERSHIP:

• Oversees and provides leadership for all Team Members and Management. The General Manager is the Role Model for outstanding service and hospitality, and “owner” of the service and training initiatives at his/her store.


• Communicates AGE’s mission, vision, and values and inspires Team Members to perpetuate our guiding principles to each other and guests. Continually develops Team Members, establishes specific performance objectives and regularly measures performance. Facilitates teamwork amongst employees and management, provides training and recognition, and imparts timely and meaningful feedback and performance reviews.


• Coaches and counsels Team Members for improved performance, and documents developmental plans as necessary. Conducts meetings to align Team Members and ensure a cohesive work environment.


• Verifies all expectations are met and validated with Team Members and Managers.

JOB REQUIREMENTS:

This position is well suited for a hands-on individual with no less than 5 years of combined practical and restaurant management experience. Coursework in hospitality or restaurant management is preferred.

• Above average computer skills and proficiency in Microsoft Word and Excel.


• Successful completion of AGE Manager Training Program.


• Demonstrated ability to coordinate with other management staff.


• Availability to work a flexible schedule, including nights and weekends. Frequent use of hands and arms, and constitution to stand on feet for long periods of time.


• Must be able to lift up to 50 pounds and frequently bend and twist from the waist.


• Excellent organizational and prioritization skills, ability to multi-task.


• Excellent verbal and written English communication skills.


• ServSafe Certification.