Group General Manager Jobs in Renton, WA (NOW HIRING)

The General Manager is responsible for managing the daily operation of the restaurant. The candidate has the overall responsibility for directing operations of restaurant, ensuring compliance with Company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability.

Duties and Responsibilities
• Oversees day-to-day operations by scheduling, directing, and developing restaurant team members
• Meets restaurant objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks
• Controls profit and loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Controls purchases and inventory; develops preferred supplier lists; reviews and evaluates usage reports
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons
• 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
• Accomplishes restaurant’s human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; reviewing compensation actions; enforcing policies and procedures and perform other HR related duties as assigned
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
• Complete other tasks, projects and job duties as assigned

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• The employee is occasionally required to stand; climb or balance; and stoop or kneel. The employee must occasionally lift and/or move objects up to 50 pounds and occasionally lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Skills and Abilities
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Working knowledge of P&L statements, budgetary concepts, and procedures
• Capable and confident communicator with a very strong positive personal presence; possess highly effective communication skills; must be approachable, hardworking and enthusiast
• Positive attitude, strong work ethic, and commitment to teamwork and collaboration
• Must be customer service oriented, team player and responsive to needs and requests of others
• Resourceful, great problem solver and extremely organized
• Able to multi-task and be flexible with daily variety of workflow
• Excellent verbal and written communication and presentation skills
• Must be able to maintain confidentiality and discretion
• Ability to work varied schedules, nights, weekends, and holidays

Qualifications
• Bachelor’s degree in or equivalent combination of education and experience
• Minimum 5 years’ progressive full-service restaurant management experience
• Foodservice Management Professional (FMP) Certification required
• Working knowledge of federal, state, local, and agency labor laws
• Knowledgeable with Microsoft Office

Benefits Overview

All employees are offered medical, dental, vision, supplemental life, disability, hospital, and accident insurance.  Employees are able to enroll in the company 401k plan after 60 days of employment. Paid sick leave accrues at the rate of 1 hour per 30 hours worked with no carryover cap.