General Manager-Washington DC
About The Position
The General Manager manages the restaurant’s daily operations, including employee selection, development, and performance management. The role oversees food and supply inventory and ordering, helps optimize profits, and ensures guests have a satisfactory dining experience. The General Manager oversees all areas of the restaurant and makes final decisions on matters of importance, reporting to the Regional Director. The role leads restaurant staffing, scheduling, shift operations, service standards, cleanliness, cost control, and guest satisfaction. It also supports the restaurant’s growth by helping create systems, structures, and tools, and by contributing ideas with an entrepreneurial perspective.
Requirements
- Strong attentiveness to guest needs and a sense of urgency to respond quickly.
- Self-discipline, proactivity, leadership ability, and an outgoing manner.
- Ability to handle interruptions and distractions while maintaining attention to detail.
- Exceptional organizational and time-management skills.
- Effective communication one-on-one and in front of large groups.
- Computer knowledge, including MS Word and Excel.
- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion.
- Ability to work with hot, cold, and hazardous equipment and operate phones, computers, copiers, and other office equipment.
Nice To Haves
- Five years of high-volume restaurant experience is preferred.
- A BA/BS degree in hotel or restaurant management is desirable.
- Eagerness to learn and grow with an expanding concept.
Responsibilities
- Commit to humble hospitality and a high-quality guest experience.
- Oversee all restaurant areas and make final decisions on matters affecting the guest experience.
- Manage shifts, including daily decision-making, scheduling, and planning while maintaining standards, product quality, and cleanliness.
- Maintain an accurate, up-to-date restaurant staffing plan; prepare schedules and ensure coverage for all shifts.
- Coordinate multiple activities and recommend solutions to problems under pressure.
- Follow company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
- Maintain the restaurant’s cleanliness, uniforms, appearance, and atmosphere.
- Keep the Regional Director promptly and fully informed of significant issues and positive events, and take corrective action when necessary.
- Maintain a safe environment for employees and guests to reduce injury and accident risks.
- Foster a favorable, cooperative, and harmonious working relationship with employees.
- Complete accident reports promptly when a guest or employee is injured.
- Successfully run high-volume stores.
- Estimate food and beverage costs with corporate office staff to support efficient provisioning and purchasing.
- Help create systems, structures, and tools to support growth.
- Bring ideas and a point of view to the role, rather than only executing others’ instructions.
- Teach, coach, and develop a large team, recognizing that the team’s success is the manager’s success.
- Interview hourly employees and directly hire, supervise, develop, and terminate employees.
- Ensure positive guest service in all areas.
- Respond to complaints and take appropriate action to turn dissatisfied guests into returning guests.
- Share enthusiasm for great food and drinks.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
