The AGM is responsible for the overall operation of a single restaurant establishment. This includes having an organization chart for all positions and that all tasks and functions are carried out in accordance with good business practices – including but not limited to: accounting for daily receipts, ordering food items, hiring and training personnel and customer service; ensuring that the entire staff is Customer Driven; ensuring that location is meeting its revenue and profit objectives and operating in accordance with Corporate policies and procedures and directives. GM should also consistently demonstrate effective leadership to staff and instills a sense of pride in the execution of their tasks while developing a cohesive and effective team at the location. Monitor and evaluate staff’s performance to assure that they act in a professional and courteous manner and represent the Company in the highest standards. In collaboration with senior management, assist in setting performance objectives and operating budgets. Participate in and be highly visible in community organizations and events.
Ø Assure that all staff and management are fully trained and performing their duties in accordance with their respective job description and Company Policies & Procedures. [I.e. daily prep, shift changes, ticket reconciliation; closings; guest incident reports and employee incident reports].
Ø Prepare silos of responsibility for each management position.
Ø Designate one manager to work with Corporate Marketing to assure that a monthly calendar of location promotions, events, and advertising is approved, scheduled and published at least 3 days before start of month.
Ø Assure that accounting, inventory, and record keeping systems, whether manual or computerized, are fully functional, operated accurately by each employee, and submitted timely in accordance with Corporate Policies and Procedures.
Ø Assist FOH and BOH Managers to assure that proper food and alcohol quantities are ordered - keeping in mind promotions or holidays. Should review weekly WPR for accuracy.
Ø Ensure that all deliveries are checked to assure that all paperwork is in order and all items are accounted for.
Ø Assure that restaurant meets corporate standards for cleanliness – any score less than 95 is unacceptable.
Ø Assure that restaurant meets corporate standards in providing top quality food and is following corporate guidelines for food preparation and portions.
Ø Deposit receipts no later than 12 hours after closing.
Ø Report any facility maintenance problems immediately to home office.
Ø Prepare or have prepared, on proper forms, weekly work schedules for entire staff and submit to home office no later than the Wednesday prior to the following workweek. Manager should work out any deviations from this schedule at the local level.
Ø In collaboration with the Corporate Marketing coordinate any promotions with events planned by local community to assure that AMICI ITALIAN CAFÉ is fully branded in a tasteful and professional manner.
Ø Will be required to make outside sales calls.
Ø Coordinate with Corporate accounting specialist to prepare operating budgets for location.
Ø Every effort should be exerted in handling employee problems at the local level, however, when this is not possible, work with HR to resolve the matter.
Ø In collaboration with HR, assures that new employees have completed all their Talent Reef onboarding paperwork and submitted to home office and that they are fully indoctrinated into the work ethic and philosophy of the Company.
Ø Assure that new (and if necessary existing employees) are fully trained and retrained in up-to-date methods for attending to customers and performing their duties, including Aloha.
Ø Assures that all staff including management is properly branded according to Company Policies & Procedures at all times.
Ø Evaluate each staff member every 6 months utilizing corporate evaluation forms and submit to home office.
Ø Perform other duties which may be assigned, from to time, by senior management.
Ø Always arrives to work on time – fully branded.
Ø Must be Serv-Safe Certified or become Serv-Safe certified in the first 6 months of becoming a General Manager.
Ø Have a working knowledge of Microsoft Office.
Ø Fill in for fellow employees where and when needed to ensure guest service standards and efficient operations.