General Manager

Tupelo Honey Support Office•Asheville, NC

12d

About The Position

The General Manager is a 100% mobile and flexible role, requiring the ability to relocate to any Tupelo Honey restaurant and serve as acting General Manager, including at new store openings. The role is responsible for overall restaurant performance and the fulfillment of direct reports’ responsibilities, including financial results, staffing, service, food quality, cleanliness, and compliance. The General Manager works under the direction of the Executive Team and communicates management challenges to the ROM while taking corrective action to meet company goals. The General Manager leads and develops the management team, champions the company’s culture and guiding principles, and ensures policies, procedures, training, employee evaluations, and corrective actions are implemented consistently. The position oversees restaurant administration, payroll reporting, cash management, invoices, repairs and maintenance, capital expenses, and new-store initiatives. It also makes employment, compensation, and termination decisions in line with company principles and procedures, and schedules all front-of-house positions.

Requirements

Must be at least 21 years old.
Must be available to work an average of 50 hours per week with open availability.
Must have a ServeSafe certificate or be in the process of obtaining one.
Must have at least 10 years of restaurant experience, including experience in comparable full-service restaurants.
Must demonstrate the ability to communicate, delegate, and train personnel.
Must have knowledge of service and food and beverage, generally involving at least five years of management experience in a combination of front and back of house.
Must have excellent math skills and the ability to operate a cash register or POS system, internet software, Windows XP, and Microsoft Office.
Must be able to relocate to any Tupelo Honey restaurant, including for new store openings.
Must be able to stand for long periods, up to 9 hours; reach, bend, stoop, and frequently lift up to 50 pounds; work up to 50 hours per week; and move and process information quickly.

Responsibilities

Take responsibility for overall restaurant performance and ensure direct reports fulfill their job responsibilities.
Meet financial plan objectives for sales, labor, cost of goods sold, and store expenses.
Understand and follow restaurant policies, procedures, standards, specifications, guidelines, and training programs; assist in developing and refining store-level policies and procedures.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Meet company objectives for sales, service, quality, facility appearance, sanitation, and cleanliness by maintaining a positive and productive work environment and holding staff accountable.
Ensure compliance with applicable federal, state, county, and municipal health, safety, and labor regulations.
Manage repair and maintenance projects, capital expenses, and new-store initiatives.
Oversee administrative duties and communications, including DSRs, invoices, cash management, and payroll reporting.
Communicate company service, quality, and financial objectives to the management team and lead implementation of procedures throughout the restaurant.
Champion the company culture and ensure its mission, vision, and guiding principles are understood and applied at the store level.
Maintain professional communication with the restaurant and executive team; communicate management difficulties to the ROM and participate in corrective actions.
Develop and train the management team to perform effectively in the restaurant structure.
Maintain updates to the employee handbook and ensure employees acknowledge revisions.
Ensure restaurant policies and employee performance evaluations are followed and completed on time.
Make employment, compensation, and termination decisions consistent with company guiding principles and payroll procedures.
Complete new-hire paperwork and payroll wage changes.
Enforce restaurant policies and standards of conduct, applying prompt and consistent corrective action when needed.
Manage the overall labor budget and maintain adequate staffing levels.
Schedule all front-of-house positions.