Restaurant General Manager Brookhaven

FOX BROOKHAVEN LLC•Brookhaven, GA

3d•Onsite

About The Position

The number one BBQ team in Atlanta is searching for a GM to lead our Brookhaven location. We are a family owned and run business with over 19 years in Atlanta. The ideal candidate will have at least a minimum 2 years experience as a General Manager of a full service restaurant or assistant F&B Outlet Manager at a high quality hotel or resort. We are looking for someone with well developed management skills, who can also be a great multi-tasker. Fox Bros offers competitive pay and benefits, as well as pursues cutting edge management tools to fortify systems and strengthen organizational culture. The General Manager is expected to manage and lead all aspects of assigned restaurant operations.

Requirements

Minimum 2 years experience as a Manager of a full service restaurant or assistant F&B Outlet Manager at a high quality hotel or resort.
Thorough knowledge of quality restaurant service.
Knowledge of F&B financial and cost controls.
Knowledge of payroll, inventory and purchasing procedures.
Ability to lead by example and demonstrate the Fox Bros BBQ expectations of presentation, body language and verbiage.
Legal ability to work in the US.
High School Graduate, College preferred.
Proficiency in reading, writing and speaking English.
Proficiency in complex mathematical computations and reasoning.
Proficiency in problem solving.
Proficiency in Microsoft Word and Excel.
Ability to work a flexible workweek including nights, weekends, and holidays.

Nice To Haves

Natural leadership skills. Ability to lead by example, to motivate and inspire, and to consistently maintain a positive attitude.
Desire and ability to maintain a cohesive team.
Openness to guests and coworkers.
Ability to work calmly and effectively under pressure.
Ability to assess the strengths and weaknesses of individual team members.
Ability to ascertain staff training needs and provide such training.
Ability to prioritize and organize work assignments; delegate work to management team as appropriate for time management and development.
Ability to take cues from guests’ and staff members’ behavior and demeanor as to their level of satisfaction or happiness and to address any issues that arise in a proactive manner.
Ability to direct performance of restaurant management and staff and follow up with corrections where needed.
Ability to handle obstacles in a positive and professional manner, and to effectively communicate issues, along with suggested solutions, to the Director or Operations.
Ability to anticipate levels of volume and how to adjust staffing accordingly.
Foresight into operational challenges and the ability to proactively address areas of concern.
Ability to manage tight food and beverage inventory procedures.
Ability to perform menu and employee programming in POS.
Understanding, awareness and concern for health, safety and security and knowledge of how to prevent and report any incidents.
Basic knowledge of food-borne illness and how to handle claims from guests.
Ability to process liability claims.
Understanding of interview fundamentals and hiring process.
Ability to use the POS to pull all necessary reports, process chargebacks, and troubleshoot any issues that arise.
Understanding of how to monitor costs of operation and make decisions accordingly.
Ability to maintain discretion and confidentiality, including matters relating to guests, staff, the restaurant and the company.
Ability to process payroll accurately and correct any issues that occur.
Ability to drive EBITDA by directing the team and controlling expenditure.
Ability to analyze variance to budget and communicate effectively.
Ability to project future sales and expenses based on historical data.
Ability to think critically and creatively about building sales in keeping with Fox Bros BBQ philosophy and brand.

Responsibilities

Lead the team in the application of Fox Bros BBQ style, practices, culture, terminology, organizational structure, and general philosophy.
Consistently follow and enforce all Employee Handbook policies and practices and applicable laws.
Maintain integrity, openness and accessibility to employees and guests.
Control flow of service and seating of outlet with regards to maximizing revenue and maintaining service standards.
Monitor entirety of restaurant operation in order to anticipate guests’ needs and proactively and effectively utilize resources to ensure guests’ satisfaction.
Recognize and address potentially intoxicated, disruptive, or undesirable guests.
When problems arise address quickly, appropriately, and proactively when possible.
Oversee the hiring, training, supervision and discipline of all restaurant staff.
Ensure that before beginning work all trainees have been on-boarded into the payroll system and are clocked in on the restaurant’s time keeping system.
Oversee wage adjustments, transfers, promotions and dismissals.
Foster an educational environment that ensures all staff are developed for future advancement.
Ensure service and performance of the team are actively audited by management and supervisors during shift and addressed as necessary, both informally and formally if needed.
Oversee menu changes to ensure that staff receive thorough training and education, new items are properly programmed into the POS and menus are edited and printed in a timely and accurate manner.
Ensure the restaurant management team consistently utilizes the daily communication log.
Oversee daily pre-shift meetings to keep staff abreast of necessary information and foster a positive and developmental work environment.
Conduct and facilitate effective management team meetings through established agenda, effective use of time and clear objectives.
Ensure the tasks and duties necessary to open, prepare, and close the restaurant responsibly are trained and consistently executed by management and staff.
Train the management team to oversee service and drive the pace and tone of the shift, including all areas of FOH operations, team leadership, guest interaction and expo.
Ensure the restaurant management team and staff constantly work to maintain a clean and organized work environment.
Identify unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair and address or report them to the appropriate persons.
Train management and staff on all aspects of Health Code compliance and ensure daily monitoring and correction.
Ensure all management are trained on how to properly report and handle guest and employee accidents.
Actively participate in the quarterly/annual budget/forecasting process.
Manage the restaurant’s budget; continually analyze, forecast, monitor and control costs through various methods to meet/exceed management budget objectives.
Aggressively monitor labor, scheduling, and overtime to ensure maximum productivity and profit.
Ensure accurate ordering, receiving, invoice processing and period-end inventory of product and supplies necessary to smooth operations.
Oversee a daily housekeeping schedule to include storage and operational areas.
Observe daily conditions of all physical facility and equipment in all restaurant areas; make recommendations for corrections and improvements as needed.
Ensure that all on-premise press relations are handled effectively.