General Manager

Johnny Carino's (Bluestone Hospitality Group)•Oklahoma City, OK

17d

About The Position

The General Manager has overall responsibility for directing a restaurant’s daily operations and ensuring compliance with company standards. The role oversees product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention, financial accountability, and delivery of high-quality products and services. The General Manager is expected to maintain fast and accurate service, positive guest relations, consistent product quality, food quality, and complete customer satisfaction. The role supports profit and loss management through cash control and security procedures, inventory maintenance, labor management, financial-report review, and appropriate follow-up. It also supports recruiting, interviewing, and hiring team members; maintains equipment, facilities, and grounds through preventative maintenance; ensures timely execution of corporate and local marketing plans; and champions recognition and motivation efforts. The position requires a flexible schedule that may include days, nights, weekends, and holidays.

Requirements

Must be at least 18 years of age.
At least 3 years of restaurant management work experience.
Must possess a valid driver's license.
Must be able to work a flexible schedule, including days, nights, weekends, and holidays.
Ability to stand and exert well-paced mobility for periods of up to 12 hours.
Ability to lift pots and pans, trays, bus pans, cases of beer, and materials weighing 40 pounds or more.

Nice To Haves

NRA ServSafe Food and Alcohol certifications.
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations.
Hospitality to the team and guests as a primary focus.
Dedication to exceptional customer service.
Good communication, interpersonal, and conflict-resolution skills.
Exceptional team-building capability.
Basic business math and accounting skills, with strong analytical and decision-making skills.

Responsibilities

Direct the daily operations of the restaurant and ensure compliance with company standards.
Maintain fast, accurate service, positive guest relations, and products consistent with company quality standards.
Ensure compliance with the Occupational Safety & Health Act, local health and safety codes, and company safety and security policies.
Support profit and loss management by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate action.
Assist with recruiting, interviewing, and hiring team members.
Maintain equipment, facilities, and grounds in accordance with company standards using a preventative maintenance program.
Ensure food quality and 100% customer satisfaction.
Ensure complete and timely execution of corporate and local marketing plans.
Champion recognition and motivation efforts.