Description
This is a fast-casual farm-to-table restaurant focusing on authentic savory soul food and the use of innovative technology to provide a unique and family-friendly dining experience. We’re proud to source all of our ingredients from local farmers and shops. Our food is always fresh because we prepare our meals around the clock with great love and care.
Developing and protecting the culture of the restaurant is one of the most critical priorities for this high-profile position. A General Manager is responsible for maintaining professional functional working relationships with Team Members at all organizational-wide levels and guests. As they directly supervise the Assistant Manager, Crew Chief, and restaurant Team Members. They are responsible for the overall direction, coordination, and evaluation of the team. This includes supervisory responsibilities in accordance with the organization’s policies and applicable laws.
KEY SKILLS AND ABILITIES NEEDED FOR THIS POSITION:
• Experienced and confident leader
• Ability to lead a team to follow plans, procedures, and standards (company, industry, safety compliance)
• Strong work history and experience showing successful management of large and small abatement projects
• Extremely organized with the ability to multi-task
• Work history that shows – constantly improving operations and overall results
• Current on new changes and trends in the food and beverages industry
IMPORTANT "MUST HAVES":
• Service-minded, resourceful, and (guest, team, brand, vendor) focused
• Self-reliant and a self-starter
• Good Common Sense
• Good Business sense and knowledge
• Discipline approach to problem solving
• Highly developed interpersonal skills
• Strong verbal and written communication skills
• Strong Experience in bidding on project jobs
• Perform Asbestos and Mold Sampling (Asbestos Inspector Certification required for Sampling)
• Possess the skill and experience in training employees and staff
• Comfortable in public speaking
JOB REQUIREMENTS:
• Implement the Training program for all restaurant Team Members to improve unit operations and the guest experience
• Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics for assigned units as defined by the current Standard Operating Procedures (SOP) and current operations plan
• Ensure the approved guest feedback system is in use and acted upon
• Ensure compliance with all applicable federal, state, and local regulations
• Train and develop Team Members in accordance with current SOPs and operations plan
• Execute and deliver performance appraisals and merit increase processes for all applicable Team Members
• Communicate and enforce operational policies and procedures
• Ensure compliance with SOP in the areas of food specifications, recipes, plating, and garnishes
• Set and adhere to PARS.
OPERATING PROCEDURES AND STANDARDS:
•Ensure the proper operational condition of equipment, building structure, and premises according to federal, state, and local regulations and SOP
• Ensure sanitation practices are maintained according to federal, state, and local regulations and SOP
• Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings, and information on the use of safety tools and procedures
•Implement national and local marketing promotions, including the use of the correct Point of Purchase (POP) materials, posters, and placemats
BENEFITS:
• Medical, Dental, Vision insurance, and Paid Parental Leave
•Vacation
• Free meal daily