Burger Lounge - Los Angeles, CA
posted 2 months ago
General Managers are the CEO of their store. They use best practices to deliver targeted revenues and profits by assisting in marketing efforts, managing the financials and providing a healthy and fun environment for employees. GMs are multi-taskers. They regularly juggle deadlines and oversee managing staff, administrative duties, inventory, quality control, ordering of supplies, front and back of house operations, respond to employee and guest concerns appropriately and have regular guest interaction. General Managers are required to work rotating shifts and should be able to fill in for any position at the restaurant. Essential Functions include spending 40% of their time on production work, which involves managing the quality of prep and menu items to ensure compliance with established standards, managing safety and sanitation practices, monitoring customer traffic, and ensuring proper portion controls are in place. They also take the lead in exhibiting friendly, helpful customer service for all employees to follow and supervise a staff of 5 to 10 employees each shift. The remaining 60% of their time consists of managerial and administrative work, which includes establishing the restaurant business plan, meeting financial objectives, controlling purchases and inventory, maintaining operations, and accomplishing human resource objectives by recruiting, selecting, orienting, and training staff. They are responsible for maintaining a safe, secure, and healthy facility environment by establishing and enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems. General Managers are also expected to facilitate workshops and meetings and work as troubleshooters in specific restaurants to correct operational problems.