General Manager Restaurant

4 Major Roles:

1. LMA

2. Adherence to Policies and Procedures

3. Expense / Sales Targets Met

4. Guest Experience

Capacity Requirements:

Mental Capacity: Skills, learned abilities, training, experience and knowledge.

· Previous experience as a salaried manager.

· Bachelor’s Degree or equivalent experience in hospitality and food & beverage.

· Word, Excel, Outlook, R365 and Point-of-Sale System proficiency.

· Must be certified in Food Safety.

· Must comprehend the P&L budgeting process and accurately analyze data to determine the strengths and opportunities of restaurants.

· Ability to oversee payroll accuracy and process in a timely manner.

· Ability to maintain high standards for restaurant cleanliness, sanitation and food & beverage quality.

· Ability to write and deliver accurate and specific behavioral feedback to directs through same page meetings, quarterly conversations and annual reviews.

· Ability to interview, hire competent team members, oversee training and develop Certified Trainers in their areas of influence.

· Works with the Operations Specialist to deliver cascading messages.

· Seeks out and responds positively to guest feedback, always searching for ways to provide better quality food, beverage and service.

· Has a belief in the company’s VTO and a desire to achieve it.

· Ability to conduct weekly Level 10 meetings

· Performs and curates the criteria listed on the daily, weekly and monthly checklists.

· Accomplishes assigned rocks by using the Getting What You Want tool.

Emotional Capacity: How you relate to others

· Working independently while contributing to the culture of accountability.

· Provide exceptional service and response time to both internal and external guests.

· Demonstrate consistency through words and actions – Seeks out, accepts and integrates constructive feedback and maintains control during difficult situations.

· Be open and honest in your communication, while adapting your approach to resonate effectively with diverse audiences.

· Be adaptable, flexible and ready to pivot.

Physical Capacity: Stamina, physical demands, energy and tenacity.

· Ability to work 14-18 hour shifts, up to 6 days per week.

· Ability to lift up to 50 pounds.

· Ability to work in a standing position for extended periods of time.

· Ability to reach, bend and stoop frequently.

· Ability to fill in where needed to assist all team members to ensure guest service standards and efficient operations.

· Attend P&L review meetings each quarter with the Operations Specialist to execute financial plans and maintain compliance to financial objectives.

· Attend all EOS events as scheduled.

Time Capacity: Available time + self-discipline to use time effectively.

· Ability to complete rocks and other to-dos in a timely manner.

· Maximize efficiency to complete workload in a timely fashion.

· Open availability to work nights and weekends.

· Minimum 5 days, 55 hours per week.

Our purpose is to bring individuals together through the power of hospitality and shared experiences, while being the communities #1 Food and Beverage Partner.