General Manager

HiBar Hospitality Operations•Sandy Springs, GA

About The Position

General Managers own every aspect of their restaurant’s operations and uphold commitments to the team, guests, and business. They direct, lead, and coordinate planning, organizing, training, grassroots marketing, and leadership to achieve objectives for sales, costs, team member retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role oversees staffing, training, team development, restaurant profitability, financial management, personnel administration, business development, restaurant operations, guest service, team member relations, and performance management. General Managers set a leadership example, develop the restaurant’s leadership team, maintain operational and financial controls, and ensure the restaurant is staffed, clean, safe, sanitary, and prepared to meet guest needs. They may also perform other related duties as required.

Requirements

High school diploma or equivalent.
At least 3 years of experience as a salaried manager in a full-service or fast-casual restaurant.
Demonstrated leadership skills, including coaching, directing, and motivating a team.
Good math and communication skills.
Knowledge of job responsibilities, initiative, adaptability and flexibility, organization and planning, analytical ability, intermediate PC skills, creativity, working relations, communication, team member development, and leading people.
Proficiency with Microsoft Office Suite, including PowerPoint, Excel, Word, and Outlook.
Ability to lift 30 pounds frequently and up to 80 pounds occasionally.
Ability to use office and restaurant equipment, requiring use of all limbs and fingers and the ability to see.
Ability to stand, bend, and walk throughout the workday.
Ability to work under significant physical, mental, and emotional stress, perform at a fast pace, and make timely decisions.

Nice To Haves

Exposure to profit-and-loss (P&L) management and sales building is highly desirable.
A team player with a sense of humor.

Responsibilities

Ensure training materials are available and used consistently; oversee orientation, trainer assignments, performance-oriented training, and accurate training records.
Coach, train, and develop team members and the leadership team; support manager-in-training development and maintain a personal development plan.
Operate within food cost and labor productivity guidelines, meet cost goals, and hold the Kitchen Manager accountable for negotiated product, labor, and operating account goals.
Prepare financial information accurately and on time; check invoices; manage menus and special items to support sales and value; conduct and validate weekly inventories and execute action plans.
Lead the development of budgets, projections, goals, objectives, and business plans.
Balance the safe daily, control the POS system, conduct periodic asset-accountability audits, make timely and accurate bank deposits, and maintain security of people, money, records, information, and equipment.
Follow administrative procedures and maintain accurate records, personnel files, new-hire forms, payroll records, and disciplinary documentation.
Recruit and hire team members, make final hiring decisions, and conduct timely performance reviews for team members and leaders.
Complete opening and closing administrative procedures; report gross over/shorts; develop schedules aligned with sales forecasts and budgets; and complete assigned administrative duties on time.
Promote the company culture, stay informed about marketing and competitive issues, support company initiatives, participate in marketing programs, and create sales-building plans.
Set a leadership example through conduct, appearance, and energy; ensure food is prepared to company standards and recipes and that food safety and security procedures are followed.
Ensure proper staffing, sufficient product inventory, and completion of preventative maintenance and cleaning in accordance with company policies and procedures.
Provide welcoming hospitality, interact effectively with guests, conduct regular table visits, handle complaints promptly, monitor guest feedback, and coach team members on guest service.
Motivate team members, develop teamwork, respond to team member concerns, provide praise and coaching, and foster fairness, mutual respect, and concern.
Maintain consistent performance standards; identify problems and workable solutions; delegate effectively; conduct weekly Leadership Team Meetings and weekly leadership one-on-ones; and participate in team member meetings.
Communicate effectively with leaders, team members, and guests; conduct walkthroughs and review shopper scores; show initiative and urgency; and ensure the next shift is set up for success.
Perform other related duties, tasks, and responsibilities as required.