General Manager - Fast Casual

Provides overall leadership manages the employees and activities of the restaurant and bar. Ensures food quality, drink quality, cleanliness, and guest satisfaction. Overall coordination of the restaurant and bar operations, to plan and maintain production, budget and growth goals for the restaurant. Monitoring and reviewing information from suppliers, events, or the environment, to detect or assess problems. Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Embodies Traditions'Mission, Vision, and Core Values
• Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience
• Oversees all aspects of the operation
• Ensures all revenue and budget numbers are in line, making corrections to adjust to business levels if necessary
• Must ensure all areas meet health and safety standards at all times
• Ensures that all employee and manager issues are resolved quickly
• Maintains proper coverage of staffing in each outlet; monitors payroll, food and beverage cost for both properties
• Addresses all issues related to the above in a timely and professional manner
• Follows up daily on any outstanding maintenance issues
• Ensures that the venue consistently provide exemplary customer service
• Communicates regularly with the Vice President of Southern Restaurant Operations the activities of the restaurant and its employees to include written reports of the activities at the owner's request
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in the dining facility
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
• Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance in the dining facility
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted
• Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
• Establish minimum standards for employee performance and guest service
• Maintain food and equipment inventories, and keep inventory records
• Monitor employee and guest activities in order to ensure liquor regulations are obeyed
• Order and purchase equipment and supplies
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
• Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity
• Schedule staff hours and assign duties
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients
• Explain how various menu items are prepared, describing ingredients and cooking methods
• Maintain personal health and sanitation standards (wash hands after using restroom, etc.)
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety
• Monitor compliance with health and sanitation standards (wash hands after using restroom, etc.)
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety

• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Performing day-to-day administrative tasks such as maintaining information files and processing paperwork
• Assist the owner with special projects as needed
• Recruiting, interviewing, selecting, hiring, promoting and terminating employees
• Uniforms and/or clothing should always be 'on stage clean'
• Ensure everyone always wears safety/slip resistant shoes
• Ensure everyone wears a safety belt when lifting objects over 20 lbs
• Create and support an environment of 'Teamwork' by helping a fellow employee or guest, without a second thought
• Superior attendance and punctuality
• Attendance in mandatory meetings, training, workshops, and/or seminars
• Adhere to organization policies and procedures

REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE):

• Bachelor's degree preferred but not required with a minimum of three (3) or more years of relevant management experience
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources
• Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction
• Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests
• Knowledge of economic and accounting principles and practices, banking and the analysis and reporting of financial data
• Knowledge of laws, legal codes, government regulations regarding the food service industry
• Excellent oral and written communication skills
• Expert computer skills, the ability to compose and create reports, letters, memos, and procedures
• Mature judgment and professionalism in handling all matters
• Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures and terminology
• Ability to read and understand information and ideas presented in writing
• Excellent math skills
• Excellent organization and problem-solving skills
• Knowledge of InfoGenesis software

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Standing during most of the shift
• Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes
• Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs
• Essential hand/eye coordination
• Work is normally performed in a typical interior restaurant work environment
• Noise level is moderate to high
• Moderate exposure to cigarette smoke
• Limited exposure to physical risk
• Moderate physical effort required
• Some travel, overnight stays as needed, rarely

EEO

Traditions Hospitality Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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