Restaurant General Manager
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Oversees the entire restaurant operation including the facility and its personnel.
Completes all manager opening and closing procedures in a timely fashion.
Responsible to engage in effective customer relations. Ensures proper service procedures are being followed. Handles all customer complaints or concerns.
Plans or participates in scheduling. Assigns stations, phases the floor, assigns large parties, and ensures breaks are taken on a daily basis.
Assigns side work and reviews closing side work for servers, hosts, cashiers, and bus persons.
Supervises personnel to ensure cleanliness of restaurant and proper use of equipment. Ensures all safety and Health Department regulations and standards are followed.
Ensures all safety procedures are followed and personal protective equipment is being used properly.
Oversees orientation, training and paperwork of all new personnel. Assists with retraining of staff members when necessary.
Responsible for documentation of employee tardiness/absences, customer complaints, vacations, and manager discussions, both verbal and written.
Ensures employees are following serving, hosting, cashing, and bussing service sequences, guidelines, and company procedures and policies.
Checks the quality of food; correct temperature, product rotation, portioning, recipe adherence, presentation, and Health Department regulations.
Presents ideas which may better any aspect of the restaurant.
Assists the staff with staff work requirements when needed to ensure proper guest service and satisfaction.
Ø High school diploma or GED; some college preferred but not required
5 years restaurant management experience in a similar environment.
Ø Food Safety Certified.
Ø Strong communication skills.
COMPUTER AND MATH SKILLS
Ø Working knowledge of Microsoft Office including Word and Excel.