Chilis General Manager

Choctaw Nation of Oklahoma•Atoka, OK

4d•Onsite

About The Position

As the General Manager/Managing Partner, you will be responsible for planning, directing, and coordinating all operations’ management and non-management personnel for a single restaurant. You will manage the restaurants’ financial performance and compliance with concept, health, and safety standards. Monitor all restaurant operations and conditions to ensure quality of the product and customer service, including employee job performance, food and labor costs, budgets, sales, labor payroll sheets, operations of restaurant equipment, food and beverage preparation, storage, inventory, and presentation, food and beverage service, vendor invoices, and the food ordering system, Redbook/manager’s log entries, and cash transactions, comps or voids, and amounts of cash in drawers. You will report to the Senior Director of Franchise F and B Operations.

Requirements

Stands/walk 100% of shift.
Reaches, bends, stoops, and wipes frequently.
Operate POS, make change, and conduct credit card transactions, account for all monies at the end of each shift.
Deliver plates, food, and clear tables which may require lifting as much as 30lbs.
Verbalize and respond to Guests.
Obtain an Oklahoma ABLE Liquor License
Must be willing to work weekends and holidays.
Prior Full Service Causal Dining experience
Prior Management experience
Two years Full Service Casual Dining experience
Two year’s prior Management experience

Responsibilities

Examine restaurant for conformance to concept and health standards.
Walk through all restaurant areas to monitor and observe restaurant operations.
Review documentation to assess the quality of restaurant operations.
Make personnel decisions regarding hiring, termination, promotion, and conduct performance reviews for all management and non-management staff.
Train managers and oversee the training of non-management employees; assign responsibilities to employees based on work requirements.
Provide performance feedback to employees, create work schedule for all restaurant employees, and communicate with employees, customers, vendors, and concept personnel for multiple purposes.
Exchange information about restaurant operations with concept personnel.
Discuss issues related to ordering food, beverages, and supplies from vendors.
Interview job candidates, resolve customer complaints, exchange and gather information from employees and customers.
Respond to employee questions and suggestions.
Create documents reporting information concerning the performance of the restaurant, including financial reports and employee personnel files.
Develop food ordering system to meet the needs to the restaurant.