Restaurant General Manager

CyHawk Hospitality•Hastings, NE

10d•Onsite

About The Position

CyHawk Hospitality, Inc., a franchisee for Perkins Restaurant, is seeking a General Manager for its Hastings location. This role is responsible for managing the operations of the assigned restaurant, achieving planned sales and profit levels, and ensuring an exceptional guest experience and a positive working environment for staff. The General Manager directly supervises unit management and indirectly supervises non-exempt employees, ensuring the execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. This includes ensuring proper food preparation and presentation, compliance with productivity and service standards, effective facility and equipment management, and accurate inventory control. The role also involves managing financial data, including payroll, cash, receipts, productivity, food costs, security of funds, and operating expenses, and preparing financial reports. The General Manager is also expected to attend regional meetings and make presentations as requested. This position description is intended to reflect the principal job elements essential for making decisions related to job performance, employee development, and compensation, and the incumbent may perform other duties as required.

Requirements

Demonstrates principles actions, uses sound judgment and follow through on commitments.
Anticipates problems and issues and makes timely and sound decisions.
Demonstrates a passion and working knowledge of food, liquor, beer and wine.
Leads by example and maintains a guest first focus.
Sets and shares goals with team, monitors and tracks progress of goals.
Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
Clarifies roles, responsibilities, priorities and expectations.
Experience is a factor in salary determination.

Responsibilities

Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards.
Delivers an exceptional guest experience and provide a great working environment for the staff.
Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.
Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications.
Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
Attends scheduled regional meetings; makes presentations as requested.