General Manager

Duffy s Management•Stuart, FL

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 oversees financial planning and cost management, food and beverage operations, marketing, staffing, training, and manager development while maintaining a positive and professional approach with coworkers and customers.

Requirements

Complete knowledge of the expectations for the Manager and AGM/Sr. AGM positions.
Advanced profit-and-loss involvement and knowledge of store-versus-corporate P&L variance reporting.
Advanced food knowledge and recipe compliance expertise.
Knowledge of declining budget, the general ledger, accounts, and approved vendors.
Knowledge of health inspections and Ecosure goals.
Dependability and willingness to fulfill obligations.
Initiative and willingness to take on responsibilities and challenges.
Adaptability and flexibility in response to change and variety in the workplace.
Ability to tolerate stress, accept criticism, and deal calmly and effectively with high-stress situations.
Attention to detail and thoroughness in completing work tasks.
Self-control and ability to maintain composure in difficult situations.
Integrity, honesty, and ethical conduct.
Cooperation and a pleasant, good-natured attitude toward others.
Concern for others and sensitivity to their needs and feelings.
Social orientation and ability to work well with others.
Ability to stand or walk for long periods and remain physically active without undue fatigue.
Ability to handle, control, grasp, move, assemble, or feel objects, tools, or controls using both hands and all fingers; repeat movements; and keep the hand and arm steady while moving.
Ability to see nearby and distant details, distinguish colors and shades, and determine distances between objects.
Ability to understand speech, speak clearly, focus on one sound source, and distinguish between sounds.
Ability to support the body for prolonged periods, coordinate limbs and body movements, bend, stretch, twist, reach, and react quickly using hands, fingers, or feet.
Ability to lift, push, pull, or carry heavy objects and use muscles for extended periods.
Ability to perform arithmetic quickly and correctly, multitask, and shift attention between work activities.
Ability to perform prolonged tasks using a computer and computer keyboard.
Ability to lift up to 40 pounds.
Available to work days, nights, weekends, and holidays.

Responsibilities

Oversee restaurant operations and personnel management.
Maintain responsibility for the restaurant’s financial performance and compliance with brand, employment, health, and safety standards.
Manage profit and loss, including variance reports, identifying problem cost areas, implementing solutions, improving long-term profitability, budgeting, and forecasting.
Manage food and beverage costs, including food cost, recipe compliance, declining budget awareness, and cost-effective specials.
Maintain advanced food knowledge, write prep lists, and manage Sysco ordering and receiving.
Develop positive relationships with front-of-house and back-of-house staff and managers.
Proactively manage front-of-house and back-of-house labor.
Direct local store marketing initiatives and keep marketing materials current.
Prepare for and participate in manager meetings.
Create manager and bartender schedules.
Coach, counsel, and terminate employees as appropriate.
Conduct annual reviews for assistant general managers, assistant managers, and/or team players.
Manage and develop all store-level managers, teach Core Beliefs, and train and mentor managers.
Manage human resources issues and ensure onboarding compliance.
Complete and submit payroll.
Orient new hourly employees and oversee all front-of-house training.
Maintain knowledge of the general ledger, accounts, and approved vendors; enter all invoices.
Manage the bar, liquor inventory, and ordering, and apply knowledge of increasing bar sales.
Ensure menu specifications are followed.
Understand health inspections and Ecosure goals.
Understand and use SMART goals.
Maintain a positive attitude and professional approach with coworkers and customers.