General Manager

Bluestone Hospitality Group•Oklahoma City, OK

13d

About The Position

The General Manager has overall responsibility for directing a restaurant’s daily operations and ensuring compliance with company standards. The role oversees product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention, financial accountability, and delivery of high-quality products and services. The General Manager maintains fast, accurate service and positive guest relations; ensures consistent product quality and customer satisfaction; and supports compliance with workplace safety, health, and security requirements. The role also supports financial performance through cash controls, inventory and labor management, and review of financial reports. Additional duties include recruiting and hiring team members, maintaining the facility and equipment through preventative maintenance, executing marketing plans, and leading team recognition and motivation efforts.

Requirements

Must be at least 18 years of age.
Minimum of 3 years of restaurant management work experience.
Must possess a valid driver's license.
Must work a flexible schedule that includes days, nights, weekends, and holidays.
Ability to stand and maintain well-paced mobility for periods of up to 12 hours.
Ability to lift pots and pans, trays, bus pans, cases of beer, and materials weighing 40 pounds or more.

Nice To Haves

NRA ServSafe Food and Alcohol certifications are preferred.
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations is preferred.
Hospitality toward team members and guests as a top focus.
Dedication to providing exceptional customer service.
Good communication skills and strong interpersonal and conflict resolution skills.
Exceptional team-building capability.
Basic business math and accounting skills, and strong analytical and decision-making skills.

Responsibilities

Direct the daily operations of the restaurant and ensure compliance with company standards.
Maintain fast, accurate service, positive guest relations, and products consistent with company quality standards.
Ensure compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety and security policies.
Support profit-and-loss management by following cash control and security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate action.
Assist with recruiting, interviewing, and hiring team members.
Maintain equipment, facilities, and grounds using a preventative maintenance program.
Ensure food quality and customer satisfaction.
Ensure complete and timely execution of corporate and local marketing plans.
Lead team recognition and motivation efforts.
Manage team members, including recruitment and retention.