Beau Dudley

Position Summary: The Restaurant General Manager is responsible for the overall success and profitability of the restaurant. This includes, but is not limited to, managing all front-of-house (FOH) and back-of-house (BOH) operations, leading and developing staff, ensuring compliance with all health and safety regulations, maintaining high standards of food quality and service, and achieving financial targets. The General Manager acts as the primary liaison between the ownership/corporate team and the daily operations, embodying the restaurant's vision and values.

Key Responsibilities:

I. Operational Leadership & Excellence:

• Oversee all daily restaurant operations, ensuring smooth and efficient service from opening to closing.
• Coordinate seamlessly between FOH and BOH teams to optimize workflow and guest satisfaction.
• Develop, implement, and enforce operational policies and procedures to maintain consistency and efficiency.
• Ensure adherence to all food safety, sanitation, and health regulations (e.g., ServSafe) and maintain impeccable cleanliness standards throughout the restaurant.
• Manage inventory, ordering, and receiving of food, beverages, and supplies, minimizing waste and optimizing costs.
• Oversee equipment maintenance and ensure a safe and secure environment for both guests and employees.

II. Team Leadership & Development:

• Recruit, hire, onboard, and train a high-performing team of FOH and BOH staff.
• Develop and implement effective training programs to enhance employee skills and knowledge.
• Create and manage staff schedules to ensure adequate coverage and optimize labor costs.
• Conduct performance reviews, provide constructive feedback, and address performance issues effectively.
• Conduct weekly manager's meetings and monthly team meetings
• Foster a positive, collaborative, and motivating work environment that encourages teamwork and professional growth.
• Handle employee relations, including conflict resolution and disciplinary actions, in a fair and consistent manner.

III. Guest Experience & Relations:

• Ensure exceptional guest service and a memorable dining experience for every customer.
• Actively engage with guests, building rapport and addressing feedback promptly and professionally.
• Effectively resolve guest complaints and escalate issues to ownership when necessary.
• Maintain a welcoming and hospitable atmosphere that reflects the restaurant's brand.

IV. Financial Management & Business Acumen:

• Manage budgets, analyze P&L statements, and control costs (food, beverage, labor, and operating expenses) to achieve profitability targets.
• Develop and implement strategies to increase sales, drive revenue, and enhance overall financial performance.
• Monitor sales data, track key performance indicators (KPIs), and prepare accurate financial reports for ownership.
• Identify opportunities for process improvements and cost-saving initiatives.
• Collaborate with ownership on menu development, pricing strategies, and marketing initiatives.
• Learn and use Restaurant365 to analyze and keep track of restaurant financials

V. Marketing & Brand Management:

• Assist in developing and executing local marketing and promotional strategies to attract new customers and retain existing ones.
• Represent the restaurant positively in the community and online.
• Monitor online reviews and social media feedback, responding appropriately.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Relevant professional experience may be considered in lieu of a degree.
• 5+ years of progressive management experience in a high-volume restaurant setting, with at least 3+ years in a General Manager role.
• Proven expertise in FOH and BOH operations, including inventory control, financial management, and staff supervision.
• Strong financial acumen, including experience with budgeting, P&L analysis, and cost control.
• Exceptional leadership, communication, and interpersonal skills.
• Demonstrated ability to inspire and motivate a team.
• Proficiency with Point-of-Sale (POS) systems and other restaurant management software.
• In-depth knowledge of food safety regulations and health codes (ServSafe certification preferred).
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong problem-solving skills and the ability to make sound decisions under pressure.
• Highly organized with meticulous attention to detail.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to [e.g., 25-50] pounds.
• Ability to work in a fast-paced, high-pressure environment.