GENERAL MANAGER

Blue Plate Restaurant Company Inc•Bloomington, MN

9d•Onsite

About The Position

The General Manager (GM) is expected to lead by example in all areas, embodying enthusiastic dedication, professionalism, and positive leadership. The GM must organize, energize, develop, and lead a diverse work group, guided by the Blue Plate Restaurant Company (BPRC) Mission Statement and Core Values: Adaptable, Committed, and Enthusiastic. This role involves creating a culture of passionate hospitality, running great shifts, hiring and training high-quality staff, and effectively communicating with the management team and Director of Operations (DO). The GM is also responsible for overseeing all Back of House (BOH) responsibilities, including line checks, hiring, training, accountability, quality control, and financials, while identifying sales opportunities and evaluating their return on investment (ROI).

Requirements

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Office-experience and Google Platform a plus)
Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.
Must have reliable transportation.
Must agree to background check.
ServSafe Certification recommended.
Active Listening skills.
Reading Comprehension skills.
Speaking skills.
Critical Thinking skills.
Monitoring skills.
Social Perceptiveness skills.

Nice To Haves

Google Platform experience

Responsibilities

Lead by example in all areas, embodying enthusiastic dedication, professionalism, and positive leadership.
Organize, energize, develop, and lead a diverse work group using the Mission Statement and Core Values as guiding principles.
Create a culture, atmosphere, and environment of Passionate Hospitality.
Run great shifts using great people and creating relationships with guests.
Hire great people without compromising standards.
Train and uphold employees and managers to company standards.
Communicate clearly and effectively to the management team and the Director of Operations (DO).
Identify opportunities and take swift action to correct behavior.
Look for sales opportunities and weigh them against ROI.
Oversee and be accountable for all BOH responsibilities, including line checks, hiring and training, accountability, efficiencies, quality control, financials, and all other company directives.
Develop and mentor the management team (Assistant General Manager, FOH Manager, Chef, Sous Chef, Key Hourly Employees) through coaching, development plans, feedback, goal setting, and accountability.
Ensure profitable financial operations by understanding Profit & Loss statements, budgets, financial reporting platforms, daily sales reporting, accounts payable, inventory, and payroll.
Communicate weekly Sales and P&L results succinctly and with purpose.
Understand and manage prime costs (labor, food, beverage), controllable costs, and non-controllable costs.
Develop and implement marketing initiatives, including in-store promotions, community involvement, off-site events, media involvement, social media, and employee engagement, in collaboration with the CFO and Director of Culinary.
Oversee the training of all employees, ensuring a welcoming orientation, department-specific training plans, FOH alcohol compliance, department trainers, training materials, and initiative implementation.
Manage the hiring process for both FOH and BOH, recruiting using traditional and non-traditional methods, interviewing using BPRC guides, selecting people who fit the brand, and ensuring proper documentation and POS/Payroll setup.
Be accountable for the entire facilities of the store, ensuring cleanliness, consistent operation, adherence to health department standards, exterior maintenance, and interior cleanliness.
Manage, develop, and discipline the Culinary Team, ensuring adherence to Executive Team expectations and guidelines, and working closely with the Chef and Sous Chefs on operational and financial excellence.
Uphold all ServSafe guidelines.