JOB TITLE: Restaurant General Manager
HOURS OF WORK: Day or Night Shift as Assigned
SUMMARY: Open or close restaurant depending on shift assigned.
Morning shift from 8:30 AM to 4:30 PM and evening shift is from 4
or 4:30 PM until closing. Responsibilities include supervision of
wait, bus and host staff, with some oversight on kitchen staff;
scheduling work shifts of all staff positions; hiring of staff
positions, progressive disciplinary action and recommendations for
termination when necessary. Other duties include physical inventory
taking and control of inventory; daily close out of point of sale
system; close out and verification of cash from wait staff; assist
with expediting of food during rush hours only when an expo person
is not available; sanitation of restaurant in compliance with
health department regulations; training of wait, bus and host
staffs; assisting with development of sales program and other
duties as assigned.
ADDITIONAL WORK EXPECTATIONS:
Perform six-month evaluations on Floor Managers. Ensure that
Floor Managers are scheduling and performing quarterly evaluations
on all wait staff. Ensure that Floor Managers are maintaining
proper personnel records on all adverse evaluation or "write
Review daily reports and check for comps and voids. Make sure
receipts showing explanation are attached to daily report. Follow
through with wait staff documentation on excessive comps, voids and
mistakes. Also, follow up on wait staff with very few of the above.
Sometimes, praise and recognition counts more than money.
Establish wait staff sales incentive program, including sales
contests. Maintain file on contests with supporting reports from
POS system. These files will help in reviewing what is working and
will be reviewed by Senior Accounting.
Ensure that all shifts are checking temperatures on a regular
basis. Make sure that all Floor Managers have access to a
Provide Floor Managers with Health Department regulations for
Inform floor managers to check tips being reported by wait staff
upon daily close out to report at minimum eight percent. Tell them
that by law, they are required to report all of their tips earned.
POS system should be set so that a manager code is required for
clocking out employees. The wait staff declares the cash tips upon
Keeps track of all shifts to reduce overtime down to zero.
Reviews all time schedules in all departments and does not allow
the employees to schedule themselves. Employees must have advance
permission to work overtime.
Maintains awareness of restaurant activity and reduces staff in
all areas to minimum requirements on a daily basis.
Ensures that physical inventories are conducted by management
only. Cooks, kitchen supervisors or bartenders should take
inventories only in emergency situations.
Conducts physical inventories before employees are allowed into
Ensures that back door is locked at all times unless accepting
deliveries or allowing employees to take out trash. At those times,
a manager must remain in the vicinity of the door.
Manager should walk through restaurant through the day, but
especially in the mornings and at closing to make sure proper
cleaning procedures are followed.
Maintains food costs within targeted percentages by requiring
all managers to control food serving portions, keeping all storage
areas locked unless present to pull out inventory, using proper
check in procedures including weighing, inspection and review of
products delivered and requiring employees to pay at discount for
all food and drinks consumed while on the job.
Controls liquor inventory through daily key item inventories and
by requiring bartenders to keep all empty bottles until the morning
when the manager records the number of empty bottles with the
inventory. Looks for bartenders that may want to sell drinks
without ringing up the sale. Reviews spills for excessiveness.
Ensures that daily reports are completed daily and investigates
all cash shortages. Consistent shortages by a manager will require
a payroll deduction for payback.
Sends all daily reports and invoices to corporate office on a
Deposits all daily sales receipts on a daily basis except when
banks are closed.
WORK DUTIES INCLUDE:
Oversee and manage all areas of the restaurant and make final
decisions on matters of importance to guest service.
Adhere to company standards and service levels to increase sales
and minimize costs, including food, beverage, supply, utility and
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
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.
Responsible for ensuring consistent high quality of food
preparation and service.
Maintain professional restaurant image, including restaurant
cleanliness, proper uniforms, and appearance standards. Estimate
food and beverage costs. Work with Corporate office staff for
efficient provisioning and purchasing of supplies. Supervise
portion control and quantities of preparation to minimize
Estimate food needs, place orders with distributors, and
schedule the delivery of fresh food and supplies.
Must have Food Manager's certification.
Will uphold all ServSafe guidelines.
Ensure positive guest service in all areas. Respond to
complaints, taking any and all appropriate actions to turn
dissatisfied guests into return guests.
Ensure that proper security procedures are in place to protect
employees, guests and company assets.
Ensure a safe working and guest environment to reduce the risk
of injury and accidents. Completes accident reports promptly in the
event that a guest or employee is injured.
Manage shifts which include: daily decision making, scheduling,
planning while upholding standards, product quality and
cleanliness. Investigate and resolve complaints concerning food
quality and service.
Provide direction to employees regarding operational and
Interview hourly employees. Direct hiring, supervision,
development and, when necessary, termination of employees.
Conduct orientation, explain the company's philosophy, and
oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing
performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing
needs. Prepare schedules and ensure that the restaurant is staffed
for all shifts. Community Involvement
Provide strong presence in local community and high level of
community involvement by restaurant and personnel.
EDUCATIONAL REQUIREMENTS: High School Graduate
Prefer 4-5 years' experience in restaurant management, with some
full service table wait experience and bartending experience.
Ability to develop constructive working and interpersonal
relationships with colleagues and customers
Problem solving and decision making skills
Service orientation and excellent organizational skills
Hands on experience with cash register and any ordering
Active listening and effective communication competencies
Good physical condition
Food safety training will be considered an asset
Knowledge of computers (MS Word, Excel).
Proficient in the following dimensions of restaurant functions:
food planning and preparation, purchasing, sanitation, security,
company policies and procedures, personnel management,
recordkeeping, and preparation of reports.
Must possess a valid driver's license.
Must be eligible to work in the United States.
Must agree to background and have the ability to pass a drug
BENEFITS: Partial employer paid health insurance coverage on
employee only; employer paid disability insurance coverage on
managers only; life insurance coverage; vacation pay; meals
provided while on the job, bonus potential. $1500 signing
bonus!!!!! $750 after 30 days and $750 after 6 months (grossed