General Manager-Delray Beach
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, works to optimize profits, and ensures guests are satisfied with their dining experience. The General Manager controls all areas of the restaurant and makes final decisions on matters of importance, reporting to the Regional Director. The position requires leading restaurant teams and shifts, maintaining staffing and service standards, managing costs, and ensuring a safe, clean, welcoming environment for guests and employees. The General Manager is also expected to contribute ideas and help build systems and tools that support the restaurant concept’s growth.
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 skills one-on-one and in front of large groups.
- Computer knowledge, including MS Word and Excel.
- Ability to stand for prolonged periods; bend, stoop, and twist; lift products and supplies weighing up to 45 pounds; and perform repetitive hand and wrist motions.
- Ability to work with hot, cold, and hazardous equipment.
- Ability to operate phones, computers, copiers, and other office equipment.
Nice To Haves
- Five years of high-volume restaurant experience preferred.
- BA/BS degree in hotel or restaurant management desirable.
- Eagerness to learn and grow with an expanding concept.
Responsibilities
- Commit to humble, passionate hospitality and a high-quality guest experience.
- Oversee all areas of the restaurant and make final decisions on matters affecting the guest experience.
- Manage shifts, including daily decision-making, scheduling, and planning while upholding standards for product quality and cleanliness.
- Maintain an accurate, current plan of restaurant staffing needs; prepare schedules and ensure coverage for all shifts.
- Coordinate multiple activities under pressure and recommend appropriate solutions to problems.
- Follow company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
- Maintain the restaurant’s cleanliness, uniforms, employee appearance, and atmospheric standards.
- Keep the Regional Director promptly and fully informed about significant issues and positive events, and take corrective action when necessary.
- Ensure a safe environment for employees and guests to reduce the risk of injury and accidents.
- Maintain favorable working relationships with employees and promote a cooperative, harmonious workplace.
- Complete accident reports promptly when a guest or employee is injured.
- Run high-volume restaurants successfully.
- Estimate food and beverage costs and work with corporate office staff on efficient provisioning and purchasing.
- Help create systems, structure, and tools to support growth.
- Bring ideas and a point of view to the role, contributing beyond execution of assigned directions.
- Teach, coach, and develop a large team, recognizing the connection between employee and manager success.
- Interview hourly employees and direct employee hiring, supervision, development, and termination.
- Ensure positive guest service throughout the restaurant.
- 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
