General Manager

Blue Plate Restaurant Company•Bloomington, MN

3d•Onsite

About The Position

BLUE PLATE CORE FOCUS Passionate Hospitality & Flavors Fuel our Community, This really is our niche. This one statement captures the following: Flavors: distinctive taste and quality, not just food and drink Fuel: energy, sustenance, nourishment, power, an everyday need Community: the people that work for us, dine with us, live by us BLUE PLATE CORE VALUES We Are: Adaptable Committed Enthusiastic There are also several other attributes, qualities, and ideals that we value in ourselves and our employees, but these values are "CORE" to what Blue Plate aspires to and what we want our employees to aspire to, now and in the future: ADAPTABLE to our changing world COMMITTED to our people & our community ENTHUSIASTIC to living our best life

Requirements

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Office-experience and Google Platform a plus)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Must have reliable transportation.
Must agree to background check.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Speaking - Talking to others to convey information effectively.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Monitoring - Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Nice To Haves

ServSafe Certification recommended.

Responsibilities

Lead by example in all areas, demonstrating enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group with BPRC’s Mission Statement and Core Values as guiding principles.
Create a culture, atmosphere, and environment of Passionate Hospitality.
Run great shifts using great people and creating relationships with guests.
Hire great people and uphold company standards.
Train and uphold employees and managers to company standards.
Communicate clearly and effectively to the management team and the Director of Operations.
Identify opportunities and take swift action to correct behavior.
Always look for sales opportunities and weigh them against ROI.
Oversee and be accountable for all BOH responsibilities, including line checks, hiring and training, accountability, efficiencies, quality control, financials, and all other company directives.
Develop and mentor the management team (Assistant General Manager, FOH Manager, Chef, Sous Chef, Key Hourly Employees) through coaching, development plans, support, feedback, goal setting, and accountability.
Understand and manage profitable financial operations, including P&L statements, budgets, financial reporting platforms, daily sales reporting, accounts payable, inventory, and payroll.
Communicate weekly Sales and P&L results succinctly and with purpose.
Understand and manage prime costs (labor, food, beverage) and controllable/non-controllable costs.
Develop and implement marketing initiatives, including quarterly store-specific marketing plans, in-store promotions, community involvement, off-site events, media involvement, and social media.
Oversee the training of all employees, ensuring welcoming orientation, department-specific training plans, FOH alcohol compliance, department trainers, training materials, and initiative implementation.
Manage the hiring process for both FOH and BOH, recruiting using traditional and non-traditional methods, interviewing using BPRC guides, selecting candidates who fit the brand, and ensuring proper personnel file creation and POS/Payroll entry.
Be accountable for the entire facilities of the store, ensuring cleanliness, equipment maintenance, adherence to Health Department standards, and maintaining an eye-appealing exterior and interior.
Manage, develop, and discipline the Culinary Team, ensuring adherence to Executive Team expectations and guidelines, and working closely with the Chef and Sous Chefs on operational and financial excellence.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, and federal/state/local laws and ordinances.
Maintain a professional restaurant image, including cleanliness, uniforms, and appearance standards.
Uphold all ServSafe guidelines.