Restaurant General Manager

GENERAL MANAGER JOB DESCRIPTION

Objective of the General Manager is to provide an enjoyable dining experience to all guests while operating the shop in a fiscally responsible and efficient manner in line with the revenue, expense and profitability goals of ownership. An additional emphasis should be placed on providing a positive work atmosphere for staff, thru leadership, support and guidance in this fast paced environment.

Benefits include: Health Insurance, Paid Time Off, Free meals, Simple IRA Matching 3%

ESSENTIAL DUTIES

The following duties are essential, but not limited to, requirements of the General Manager:

• Maintain clear, articulate & honest communication with the Owners, customers, staff and vendors. 
• Ensure the highest level of satisfaction for every guest, creating a memorable experience while ensuring the delivery of fast/friendly service and quality products.
• Primary representative of West End Bagels in handling customer complaints and/or issues
• Control costs through efficient inventory control and waste management.
• Evaluate cost effectiveness of the operation. Develop and implement cost-saving and profit-enhancing measures.
• Oversee all ordering and inventory 
• Bring expenses in line with industry standards, primarily food costs and payroll
• Ensure an enjoyable work environment for team members and guest 
• Manage staff in an efficient and effective manner
• Follow & enforce shop policies and procedures
• Provide “real time” on shift development to team members and supervisors thru tactful and effective methods 
• Perform ongoing evaluation of all team members to ensure the best possible people are part of the organization 
• Create efficient weekly staffing schedule; ensure clear work assignments and breaks are strategically taken throughout the work day
• Interview, select, train and supervise staff for optimal performance
• Provide on-boarding package to all new employees & answer any questions they may have 
• Efficiently delegate responsibilities to Assistant Manager & Shift Supervisor 
• Maintain store cleanliness, service, sanitation and safety 
• Ensure maintenance of equipment by calling for repairs and training staff on proper use. 
• Offer suggestions/methods on how to optimally market and promote the shop. .
• Ensure catering orders and deliveries meet or exceed guest expectations

OTHER ESSENTIAL DUTIES

• Move throughout the shop to visually monitor and take action to ensure food quality, cleanliness and service standards are met
• Assess appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Upload invoices and tip sheets to web based Drop Box application
• Ensure that all standards and cash handling procedures are met. 
• Ensure compliance with all local, state and federal laws.
• Ensure adequate staffing levels for anticipated business during shift 
• Maintain cleanliness of the shop – prep area, dining room and back of house 
• Must be able to perform any position needed including: ie. opening and closing store, baking & food prep
• Provide clean and safe environment by assigning and following up with cleaning assignments

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY .

• 5 years previous restaurant management experience is a must
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Considerable skill in math using percentages. 
• Ability to walk, stand, and/or bend continuously to perform essential job functions 
• Ability to lift up to 50 lbs. 
• Ability to communicate in English, both orally and in writing, with employees & guests, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. 
• Ability to work under pressure and deal with stressful situations during busy periods.
• Must have excellent communication skills
• Experience with hiring and training staff
• Familiarity with operational flow
• Must be able to functionally perform all restaurant positions; must be flexible to cover them if needed 
• Must have reliable transportation, especially in inclement weather