Restaurant General Manager

Bosselman Food Services, Inc•Grand Island, NE

3d•$60,000 - $80,000

About The Position

The General Manager is responsible for the daily operations of the location. The major accountability of the General Manager is to continuously focus on meeting and exceeding guests’ expectations with exceptional food, beverage and service as a primary goal. Bosselman has many benefits to offer you that you will not find anywhere else like: Paid vacation 401K and matching contributions Health, dental and vision insurance Short and long term disability insurance Life insurance A clearly defined path for growth On-demand pay with PayActiv (access to earned but not yet paid wages) And much more! Bosselman offers on-demand pay (access to earned but not yet paid wages) through:

Requirements

Three to four years high volume restaurant experience preferred.
Two to four years Management experience.
Capable of performing every function in the restaurant so as to properly supervise all of those functions.
Strong culinary aptitude from work and/or educational experiences.
Strong adherence to designated specs, recipes, and procedures.
Proficient with current POS and basic programming.
Must be highly motivated, organized and able to handle multiple priorities while meeting deadlines.
Must be able to operate under minimal supervision.
Strong attention to detail.
Must conduct self in a professional and respectful manner at all times.
Must be flexible with the ability to adapt to change when required.
Strong verbal and written communication skills.
Maintains confidentiality of all trade secrets, including recipes, policies and procedures.
Must be well groomed and properly attired.
Must work a minimum of 50 hours per week.
Must be able to work peak shifts, special events, holidays, and weekends.
Must have reliable transportation and phone.
Must be able to communicate in English.

Responsibilities

Generates fun and excitement through personality and positive attitude to help ensure many return visits from guests.
Provides friendly and competent customer service.
Monitors quality of food and maintains high standards with consistent guest service; follow all steps of service.
Hires, onboards and orients, trains, supervises, completes daily missed punches and annual reviews, and approves payroll.
Assists with recruiting in local market, and motivates all Team Members as needed; conducts regular departmental meetings.
Effectively manages employee-relations issues, including utilization of corrective action measures where necessary.
Teaches all Team Members clear expectations of conduct and service.
Trains, cross trains and develops subordinate managers and staff for advancement.
Establishes and maintains good business and community relations.
Assures the restaurant is operating to company expectations with regard to operational processes and procedures by setting the standard for excellence in the restaurant.
Implements strategies to assure 100% guest satisfaction; responds to all guest comments promptly and respectfully. Directs safety program for accident prevention and manages employee and guest injury/illness reporting.
Coordinates all maintenance issues to upper management and arranges for preventive maintenance or repair on restaurant equipment as necessary along with properly maintaining the facility and grounds.
Monitors janitorial and sanitation standards.
Schedules management and delegate’s tasks to be completed.
Ensures the security of the restaurant and Team Members during operational hours.
Compiles special event and holiday recaps.
Ensures all daily side work is completed by staff and checked out by management before leaving the building.
Adheres to checklist software for each shift, daily, weekly, and monthly tasks set.
Reports for work in a timely manner when scheduled; provides on call status for other management/staff if needed.
Assists with booking events, proper flow, and execution to highest standards.
Overall accountability for restaurant P&L.
Manages salary/wage administration and scheduling to effectively manage costs, including food, beverage and labor; responsible for building sales.
Develops sales techniques to increase guest counts and check averages.
Maintains procedures for cost, waste, and quality control; orders and monitors inventory.
Implements strategies to exceed budgetary expectations with regard to sales and operational costs.
Manages our inventory software and weekly maintenance of incoming goods.
Oversees event cost and margins are being met.
Follows proper cash handling and guest check procedures.
Assists in other duties as assigned.