Restaurant General Manager

Jackie's International•Yazoo City, MS

54d•Onsite

About The Position

General Manager Jackie's International, Inc. is a Mississippi-based and family-owned hospitality company with corporate headquarters in Canton, MS. We are currently hiring for restaurant general managers and assistant managers with stable job history. General Managers should plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Requirements

Tertiary qualification preferred
Previous experience in food and beverage management
In-depth working knowledge of food preparation and presentation
Experience in staff management and development
Knowledge of basic accounting principles and practices
Experience in analyzing financial data
Knowledge of planning and forecasting
Track record of managing inventory and cost control
Knowledge of administrative procedures
Able to use relevant computer applications

Responsibilities

Set operating goals and objectives
Assess staffing requirements and recruit staff when needed
Train and coach staff
Prepare and implement standard operating procedures
Manage staff performance in accordance with established standards and procedures
Ensure staff know and adhere to established codes of practice
Organize and monitor staff schedules
Maintain employee records
Co-ordinate restaurant operations during each shift
Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
Interact with customers
Advise customers on food and beverage choices
Oversee preparation of food and beverage items
Ensure adherence to set recipes
Ensure quality of food and beverage presentation
Observe size of food portions and preparation quantities to minimize waste
Interact with customers to ensure all inquiries and complaints are handled promptly
Total restaurant receipts and reconcile with sales
Ensure cash management procedures are completed accurately
Set and monitor budgets
Implement and oversee cost cutting measures
Plan and monitor restaurant sales and revenue
Prepare and analyze management reports
Determine and execute operating improvements
Identify and estimate food and beverage supply requirements and place orders with suppliers
Check quality of deliveries and documentation
Ensure correct storage of supplies
Arrange for maintenance and repairs of equipment and services
Identify and evaluate competitors