Restaurant General Manager Job Opening

Restaurant General Manager

Hangout Hospitality Group

Gulf Shores, Alabama
$46,000.00 - $67,000.00 a year
Category: Accounting Manager

Statement of Purpose:

Our General Manager is responsible for total operations of each restaurant including building sales and all other aspects of profit and loss, hiring and training of both management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance of the building and equipment. The GM is responsible for these areas whether on or off the premises. Responsible for communicating and administering all company policies and procedures.

Qualifications and Knowledge

ESSENTIAL FUNCTIONS

  • Effectively and efficiently manage restaurant by following the best practices of the Company and Brand Equity Standards to ensure guest satisfaction and profit maximization
  • Manage all scheduling, planning and forecasting while upholding and properly enforcing standards, product quality and cleanliness
  • Builds year over year sales by promoting restaurant locally, ensuring guest satisfaction and prompt problem resolution
  • Exemplify and recognize acts of leadership and quality to ensure 100% Guest satisfaction
  • Ensure the environment in the restaurant supports our core values of integrity, entrepreneurialism, seeking knowledge, and having fun in a laid-back, low pressure environment
  • Responsible for compliance with OSHA, local health and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that team members are properly trained to create safe situations
  • Ensure adherence to company cash handling and payment processing procedures
  • Maintain adequate staffing levels and responsible for the selection, on boarding and retention of team members through Motivation, Recognition, Coaching and Development.
  • Regularly measure and evaluate service standards by using various feedback tools – SMART Goals - to develop and implement plans for continuous service improvement
  • Adhere to Federal, State and local laws in addition to Company policy (regulate compliance with work authorization/ liquor service/wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards
  • Prepare and conduct performance appraisals and one to ones with management staff and team members and take any necessary disciplinary action in line with Company standards
  • Ensure Company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program and checklists
  • Ensure complete and timely execution of corporate & local restaurant marketing programs
  • Champion and adhere to all company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy
  • Be a mentor and devote time to training, coaching and developing others by adapting to individual learning styles and motivational needs;
  • Perform all FOH/BOH function including food preparation, cooking, cleaning, serving, and greeting Guests
  • Other duties as assigned by supervisor

AVERAGE OF TIME

25% Interview, recruit, select, hire, train/develop and supervise all staff members. Set expectations, evaluate performance and address issues, communicate feedback, coach, and develop team members as necessary to create a high performing team. Maintain employee files, monitor and evaluate compensation practices, and validate positional training. Train/educate front of house staff during shift meetings.

20% Oversee adherence to and visually inspect, select and use only the freshest products of the highest standard, in the preparation of all menu items. Oversee product execution and operational readiness in both the FOH and BOH, ensuring the best local resources and exemplary procedures are used while adhering to the stated budget. Ensure proper and timely execution of food & drink.

15% Schedule staff to allow for proper coverage while effectively managing to payroll budget and business levels, making adjustments where necessary to run an efficient operation. Review all payroll functions labor reports and overtime approval – a GM function. Schedule and conduct regularly scheduled meetings and properly communicate with both salary and hourly teams.

10% Monitor to ensure proper receiving, storage and rotation of food, beverage, and retail products so as to comply with corporate policy, and local health code laws. Ensure that all product received is processed via approved Gulf Inventory control procedures. In conjunction with the chef, follow production and ordering systems and update pars in accordance with current business levels.

10% Evaluate sales & profit contribution for each department and lead the ordering process and recommend updates and changes, including; food, beverage, supplies, furniture, fixtures and equipment.

10% Work with Marketing team, to learn and implement overall sales/marketing objectives. This includes but is not limited to the following; Plan, organize, and implement sales and marketing programs for the restaurant using corporate and local programs, Develop, implement and coordinate efforts for seasonal marketing plans, Prospect for outside sales and coordinate efforts for inside sales campaigns, Captures customer data, Develop community relationships through memberships within local associations, Chamber of Commerce, volunteer opportunities, etc.

10% Promote a positive image of the restaurant by maintaining a fun, safe, clean environment for the guests and employees. Lead the team through exemplary performance to provide a friendly, courteous, polite and helpful guest service. Using the service model to provide the guests with an exceptional experience. Promptly and personally addressing all customer needs to ensure an exceptional guest experience and maximum spend. Prepares, conducts and analyzes customer service surveys, and resolves customer complaints in a timely and professional manner. Interact personally with guests, especially during peak periods to ensure appropriate levels of guest service are being delivered.

Requirements:

  • Passion for the business and compassion for people
  • Highly-Energetic, self-motivated, goal oriented and dependable
  • Excellent oral and written communication skills, and outstanding leadership, interpersonal and conflict resolution skills
  • Basic business math and accounting skills, and strong analytical/decision-making skills
  • P&L and Sales Building experience preferred
  • Basic personal computer literacy Must be able to work a flexible schedule including opening, closing, weekends and holidays
  • Must be willing to work 55 hours per week. Reliable transportation required
  • Serve-Safe Certified
  • Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time

Job Type: Full-time