General Manager

Johnny Carino's (Bluestone Hospitality Group)•Meridian, ID

17d

About The Position

The General Manager has overall responsibility for directing the daily operations of a restaurant 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, and financial accountability. The General Manager ensures that customers receive products and services of the highest quality. The position includes maintaining fast and accurate service, positive guest relations, and consistent product quality; meeting applicable safety and health requirements; supporting profit and loss management; recruiting and hiring team members; maintaining equipment, facilities, and grounds; executing marketing plans; and motivating and recognizing the team. The role requires a flexible schedule that includes days, nights, weekends, and holidays, as well as the ability to stand and move for up to 12 hours and lift 40 pounds or more.

Requirements

Must be at least 18 years of age.
At least 3 years of restaurant management work experience.
Must possess a valid driver's license.
Must be able to work a flexible schedule, including days, nights, weekends, and holidays.
Ability to stand and exert well-paced mobility for periods of up to 12 hours.
Ability to lift pots and pans, trays, bus pans, cases of beer, and other materials weighing 40 pounds or more.
Good communication, interpersonal, and conflict-resolution skills.
Exceptional team-building capability.
Basic business math and accounting skills, with strong analytical and decision-making skills.
Dedication to exceptional customer service and hospitality toward team members and guests.

Nice To Haves

NRA ServSafe Food and Alcohol certifications.
Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations.

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 Occupational Safety & Health Act requirements, 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 according to company standards using a preventative maintenance program.
Ensure food quality and 100% customer satisfaction.
Ensure complete and timely execution of corporate and local marketing plans.
Champion team recognition and motivation efforts.
Oversee team management, recruiting and retention, and financial accountability.