General Manager - Bubba Gump

Landry's, LLC.•Biloxi, MS

7h•Onsite

About The Position

The General Manager is responsible for maintaining the restaurant’s revenue, profitability and quality goals. The General Manager will ensure efficient restaurant operation, as well as maintains high production, productivity, and guest service standards. The General Manager is responsible for sustained success and growth of the restaurant as measured by total revenue and net income in relation to budgeted goals and company objectives.

Requirements

Minimum 5 years of restaurant supervisory experience in a high-volume operation of a comparable concept required and with proven success managing financial results.
Read, write and speak English fluently.
Ability to add, subtracts, multiply, and divide in all units of measure.
Demonstrate ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team member present.
Strong knowledge of front of the house operations including foods, beverages, staff supervision, service techniques and improving guest experience.
Professional appearance and demeanor
Effective communication skills

Nice To Haves

Bachelor’s Degree in Restaurant Management preferred.

Responsibilities

Plans, develops and implements organization policies and goals.
Utilizes leadership skills and motivates employees to ensure cost control, labor management and maximum restaurant profitability.
Collaborates with Marketing and leadership implement promotional programs and advertisement.
Estimates and orders food, liquors, wines or other beverages and supplies.
Responsible for food and beverage inventory and purchase verifications.
Monitors all cost control procedures on all expenses.
In charge of all monthly budget of total operating expenses versus sales forecasts.
Verifies paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, payroll records, manager schedules and cost control reports.
Manage the restaurant to increase sales and profits and monitor and control labor and food costs. Attend manager meetings and training sessions.
Makes certain all Labor Law/U.S. Department of Labor directives are adhered to by practicing fair labor and employment standards.
Confirms customer service and satisfaction. Addresses customer’s complaints concerning service, food and beverages.
Accountable for restaurant appearance and maintenance inspection checklists are conducted by all managers every shift.
Inspects establishment and observes workers and patrons to ensure compliance with occupational, health and safety standards and local liquor regulations.
Monitors sales and service personnel.
Trains, directs and evaluates subordinate managers and employees.
Hires hourly personnel.
Follows the safety rules provided in the Landry’s Safety Program found in the Employee Orientation Manual and assesses any safety hazards immediately.
Follows safety rules in the Restaurant Safety Manual and is strict with security and safety procedures.
Efficient in completing job requirements through working with a sense of urgency, consolidating tasks, delegating and empowering others while managing their efforts.
Reviews financial information frequently with management team to assist with achieving financial goals. All managers are required to know cost and budgeted goals.
Oversee and finalize all inventories and P&L’s for any designated reporting period