General Manager, Restaurant

GENERAL MANAGER

Be a part of West Main Taproom & Grill with bragging rights to 54 beers on tap! We are looking for highly energized,

qualified individuals to become part of our management team. Are you ready to join us?

ROLE

As the leader of our management team, the General Manager is responsible for the overall operation of the

restaurant. The General Manager oversees and coordinates the planning, organizing, training and leadership

necessary to achieve stated business objectives in sales, costs, employee retention, guest service and satisfaction,

food quality, cleanliness, and sanitation.

ESSENTIAL JOB FUNCTIONS

On a day-to-day basis, General Managers are responsible for assisting in the strategic development of the unit in the

areas of sales, costs, quality, and personnel basics and managing the day-to-day operations of the restaurant.

Specific duties include but are not limited to:

• Develop overall strategy for unit to meet business objectives, develop and promote employees.

• Maintain all company policies, procedures, standards, specifications, guidelines, and training programs.

• Manage the highest standard of customer service through effective coaching.

• Communicate and follow-up on unit objectives with all staff.

• Maintain highest quality standards to ensure a safe working environment including maintaining SERV Safe and

Board of Health protocols in everyday duties for all employees.

• Achieve company objectives in sales, service, quality and appearance of facility and sanitation cleanliness through

training of team members.

• Ensure team members represent a positive and productive work environment and that you lead by example.

• Develop management team to effectively manage sales, costs, quality, and personnel basics.

• Recruit and retain appropriately skilled staff to work in the restaurant.

• Schedule staff for forecasted sales accordingly.

• Audit internal processes and adjust as needed to complete assigned operational goals.

• Communicate issues, concerns, and special needs/projects and day to day business of the unit to Senior

Leadership.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with

company policies. Responsible for Bank Deposits.

• Fill in wherever necessary to effectively and efficiently move guests through the dining experience.

• Perform any and all other managerial and operational tasks as assigned by management.

PHYSICAL REQUIREMENTS

• Regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of thirty-five (35) pounds.

• Drive, view a computer monitor and type/write on a regular basis.

EDUCATION and/or WORK EXPERIENCE

• College degree required.

• 3+ years’ experience in restaurant management required.

• Strong customer service and interpersonal communications skills required.

Powered by JazzHR

MufJJtsWxl