General Manager

Duffy s Management Inc•Lake Mary, FL

18h

About The Position

The General Manager plans, directs, and coordinates all restaurant operations and personnel management. The role is ultimately responsible for the restaurant’s financial performance and compliance with Duffy’s brand standards, employment handbook, and health and safety standards. The General Manager manages and develops store-level managers and staff, oversees financial and labor performance, and maintains food, beverage, service, and compliance standards.

Requirements

Dependability: reliable, responsible, and fulfills obligations.
Initiative: willing to take on responsibilities and challenges.
Adaptability and flexibility: open to change and considerable workplace variety.
Stress tolerance: accepts criticism and handles high-stress situations calmly and effectively.
Attention to detail: careful and thorough in completing tasks.
Self-control: maintains composure and controls emotions, including in difficult situations.
Integrity: honest and ethical.
Cooperation: pleasant and cooperative with others.
Concern for others: sensitive to others’ needs and feelings, understanding, and helpful.
Social orientation: prefers working well with others rather than alone.
Ability to perform the listed essential functions, including heavy lifting up to 40 pounds and prolonged physical and computer-based tasks.
Availability to work days, nights, weekends, and holidays.

Responsibilities

Maintain complete knowledge of the expectations for Manager and AGM/Sr. AGM positions.
Oversee advanced P&L activities, including variance reporting and comparisons of corporate and store P&Ls; identify problem cost areas and manage solutions; pursue long-term profitability improvements; and handle budgeting and forecasting.
Maintain advanced food knowledge, food-cost expertise, recipe compliance, and menu specification compliance; write prep lists and produce cost-effective specials.
Develop positive relationships with front-of-house and back-of-house staff and managers.
Manage Sysco ordering and receiving, and proactively manage front-of-house and back-of-house labor.
Understand declining budgets and direct local store marketing initiatives; keep marketing materials current.
Prepare for and participate in manager meetings, and create manager schedules.
Coach, counsel, and terminate employees as appropriate; conduct annual reviews for AGM, AM, and/or team players; manage and develop store-level managers; teach Core Beliefs; manage HR issues; and ensure onboarding compliance.
Complete and submit payroll; train and mentor managers; orient new hourly staff; and oversee all front-of-house training.
Maintain complete knowledge of the General Ledger, accounts, and approved vendors.
Manage the bar, liquor inventory, and ordering; maintain budgeted food and beverage costs; and understand how to increase bar sales.
Enter all invoices and write bartender schedules.
Maintain knowledge of health inspections and Ecosure goals.
Maintain a positive attitude and professional approach with coworkers and customers.
Understand and use SMART (Specific, Measurable, Achievable, Relevant, Time-bound) goals.
Perform essential functions including prolonged standing and walking; handling tools and objects; lifting, pushing, pulling, and carrying; communicating and hearing; visual and coordination tasks; multitasking; prolonged computer work; and lifting up to 40 pounds.
Be available to work days, nights, weekends, and holidays.