General Manager

So Hospitality Group•Edwardsville, IL

34d•$52,000 - $80,000•Onsite

About The Position

General Manager (GM) is the key person responsible for managing the daily operations of the restaurant. Delivers revenues and profits by developing, marketing, financing, and providing exceptional guest experiences.

Requirements

4-year college degree or equivalent. Course work in restaurant management
10+ years prior professional experience in restaurant management desired
Knowledge of computers
Microsoft Word, Excel, Outlook, PowerPoint, OneNote
Great people management skills, communication and listening skills.
Must be flexible and adaptable to change
Demonstrated time management and organizational skills
Must be internally motivated and detail oriented and have a passion for teaching others
Must be able to work a flexible schedule including days, nights, weekends and holidays

Responsibilities

Responsible for the mentorship and growth of RMs (Restaurant Managers), Keyholders, and CMs (Culinary Managers)
Leads and contributes to the success of the local meetings with influential and pertinent agenda topics
Communicates effectively with the District Manager (DM)
Ensure that the restaurant operates efficiently and effectively within the company’s fiscal and operational guidelines
Controls the inventorying of food and liquor within company standards
Controls labor costs within company standards
Responsible for accurate placing, receiving and stocking of all orders
Ensure secure, safe handling and transportation of funds
Utilize in-house surveys, staff evaluations and FOH/BOH site evaluations to develop guest oriented quality of service and delivering the WOW and cleanliness action plans to enhance guest total satisfaction
Support and implement the company local store marketing programs
Ultimately responsible for ALL physical/aesthetic maintenance of the restaurant and maintenance of the drunken fish concept and theme
Ensures all operations are in line with company standards, with exceptional scores including: o P&L statements, in-house surveys, health inspections and FOH/BOH site evaluations
Conducts all FOH/BOH site evaluations with DM/CCD and utilizes team to implement any changes necessary to maintain an exceptional score
Ensure that all menu items are made according to recipe and presented in a manner consistent with all drunken fish locations
Maintain a working knowledge of all recipes, products and production procedures
Ensure established standards of food safety and sanitation are maintained
Purchase food products within established guidelines and protocols
Oversee correct receipt, storage and handling of food products to ensure quality and freshness at all times
Conducts final interviews for FOH and BOH candidates
Ensure daily lunch and dinner pre-shift meetings are done consistently
Responsible for hiring, developing and/or replacing staff utilizing the Star Chart
Manages the schedules for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers)
Manages FOH/BOH schedules
Utilize established methods for interviewing and reference checks using tools provided by the support office
Conducts bi-annually management evaluations for RMs (Restaurant Managers), ARMs (Assistant Restaurant Managers), CMs (Culinary Managers), and ACMs (Assistant Culinary Managers)
Orient all new hires utilizing company handbooks and support materials
Develop staff members by providing ongoing feedback, establishing performance expectations and by conducting performance reviews
Provide training and recognition to employees at all levels and maintains a high team-oriented environment
Responsible for all employee files. Ensure that required documentation is complete and accurate within personnel files.
Responsible for restaurant P&L and works with team to ensure profitability of restaurant
Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit potential
Responsible to meet or exceed budgeted sales and profit goals
Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, worker’s compensation reports, governmental compliance, i.e., OSHA posting requirements, federal, state and local labor law postings, manager’s log binder, invoicing, etc.