Job Description
General Manager - Restaurant
Reports to: Owner/Area Manager
Date: July 18, 2002
Approved: July 18, 2002
PRIMARY PURPOSE:
To plan, organize, direct, and coordinate the workers and resources for efficient, well-prepared, and profitable service of food and beverages. Responsible for managing the operation of a specific restaurant including the development and growth of people, sales and profits. Manage the restaurant in accordance with established company standards, policies and procedures. Optimize profits by controlling food, beverage and labor costs. Increase sales by ensuring guest satisfaction and prompt problem resolution. Staff, train and develop restaurant managers and hourly employees through orientations, ongoing feedback, establishment of performance expectations and by conducting performance reviews. Provide strong presence in local community and high level of community involvement by restaurant and personnel.
ESSENTIAL DUTIES:
Has primary responsibility for all of the following:
General
1. Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial
2. Work with Owner/Operator to develop the restaurant’s annual operating budget and to control all profit and loss centers, including food, beverage, supply, utility and labor costs in order to meet or exceed budget expectations. Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
3. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food safety and planning
4. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
5. Work with chefs and/or other personnel to plan menus that are flavorful and popular with customers.
6. Maintain professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
7. Estimate food and beverage costs. Work with Owner/Operator for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
Operational responsibilities
8. Ensure proper and effective control procedures are in place in the areas of cash handling and restaurant and product security.
9. Ensure a safe working environment to reduce the risk of injury and accidents through continual repair and maintenance of restaurant.
10. Manage shifts which include: daily decision making, staff support, scheduling, planning while upholding standards, product quality and cleanliness. Manage staffing throughout shift, including deciding when employees can check out for the day. Provide employees with positive and negative feedback and take appropriate action.
11. Investigate and resolve complaints concerning food quality and service.
Personnel
12. Direct hiring, supervision, development and, when necessary, termination of restaurant team members. Has final authorization on hiring and termination decisions of hourly employees.
13. Ensure that all employee and management candidates are interviewed and hired through the Company’s Selection Process. Maintain an accurate and up-to-date manpower plan of restaurant staffing needs. Prepare management schedules and ensure that the restaurant is staffed for all shifts. Oversee orientation and training of all management and hourly employees. Ensure responsibilities and goals of managers and managers in training are adhered to. Communicate goals and plans to management and employees.
14. Ensure development of management through weekly management meetings, weekly one-on-ones, bi-annual performance reviews, delegation of various responsibilities and projects within the restaurant.
15. Ensure development of hourly employees through reality vs. expectations meetings, all store meetings and whatever development vehicles considered effective at any given time.
16. Ensure that accident reports are promptly completed in the event of employee injury.
Guest service
17. Ensure guest service in all areas meets Rue 41’s standards. Respond to guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied guests into return guests. Manage customer complaints to build brand loyalty.
18. Ensure that accident reports are promptly completed in the event of guest injury.
Sales and marketing
19. Work with other management personnel to plan marketing, advertising, and any special restaurant functions with intent goal to increase sales.
20. Prepare quarterly Sales projections for approval. Prepare and follow-up on store action plans.
Community involvement
21. Work with Owner, Management and employees to identify community service activities consistent with desired levels of community involvement and consistent with restaurant goals and image.
22. Schedule activities and create programs in support of community involvement giving all employees an opportunity to participate.
QUALIFICATIONS:
Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Minimum education or formal training must be High School diploma or GED
Good organizational skills for dealing with diverse duties and staff.
Pleasant, polite manner for dealing with public as well as staff.
Capable of performing all hourly functions and meeting qualification standards for all hourly positions
Able to communicate clearly and respond promptly to needs of guests and employees, and consistently handle disciplinary actions
Able to maintain a calm demeanor in a fast paced, high intensity environment
Able to calmly and effectively handle any emergency
Able to accurately balance safe and make deposits
Must be able to communicate clearly to effectively purchase products
Able to successfully resolve guest complaints and employee relations difficulties
Neatly dressed, well-groomed and proper management attire
WORKING CONDITIONS:
Work long hours, scheduled or unscheduled as emergencies arise
Ability to perform all functions at the restaurant level, including delivery when needed
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
Includes work outdoors in various temperatures
Work with hot, cold, and hazardous equipment as well as work with phones, computers, fax machines, copiers, and other office equipment.
ACCOUNTABILITIES
Keep immediate supervisor promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
Create a positive working environment.