General Manager

The Friendly Toast•Burlington, VT

29d

About The Position

The Friendly Toast is seeking a dynamic and motivated leader to oversee daily operations, inspire our team, and deliver exceptional guest experiences. If you are energetic, organized, and passionate about fostering a positive work environment, this is an exciting opportunity to grow within the restaurant industry and make a meaningful impact on our success. Join us as a General Manager where your leadership will inspire a talented team to deliver top-notch food service in a vibrant and eclectic all-day brunch and bar restaurant renowned for its scratch-made menu and lively atmosphere.

Requirements

Weekends are a requirement of this position.
Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 45- 50 hours).
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.
25+ employees each shift

Responsibilities

Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimate food and beverage costs. Work with office staff for efficient provisioning and purchasing of supplies.
Proper and responsible cash handling and proper facility security. Monitoring for product theft.
Supervise portion control and quantities of preparation to minimize waste.
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Keeps Leadership Team promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested.
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
Conduct orientation, explain the Restaurant’s Philosophy, and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested.