Restaurant General Manager

Jim 'N Nick's Community Bar-B-Q•Spartanburg, SC

5d•Onsite

About The Position

The Restaurant General Manager is responsible for ensuring the flawless execution of every detail, every shift, by every team member, to exceed Guest expectations at all times. This role provides direction, coaching, training, and development for team members, focusing on food quality, service standards, safety, sanitation, and company policies. The General Manager ensures all food, beverage, and service standards, policies, and procedures are adhered to, and partners with the GM to ensure the financial performance of the restaurant. This includes ensuring consistent execution of all systems, standards, inventory, and cost controls, and creating and implementing plans to improve financial performance. The role also involves utilizing the catering team to build sales and community involvement, ensuring schedules support positive restaurant performance by verifying appropriate staffing levels, and interviewing and selecting team members. The General Manager partners with the GM to ensure daily administration is carried out according to policy and standards, proactively organizes and plans work, and communicates effectively with guests, team members, management, local owners, and vendors. They respond promptly to guest feedback, ensure positive guest recovery, and maintain the cleanliness and supply levels of the facilities. Safety procedures are followed when operating equipment, and a safe, professional, non-hostile, harassment-free working environment is provided. The role requires the ability to handle multiple priorities, work under stress, and exercise good judgment.

Requirements

High school diploma or general equivalency diploma (GED).
Minimum of three years of high-volume full-service restaurant management experience.
Exceptional leadership and motivational skills required.
Must be able to attract, train, develop and retain the very best Team Members in the industry.
Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest.
Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.

Nice To Haves

Some college preferred.

Responsibilities

Ensures flawless execution of every detail, every shift, by every team member, to ensure we exceed Guest expectations at all times.
Provides direction, coaching, training and development for team members including food quality, service standards, safety and sanitation, and company policies and procedures.
Ensures all food, beverage and service standards, policies and procedures are adhered to.
Partners with the GM to ensure financial performance of the restaurant.
Ensures consistent execution of all systems, standards, inventory and cost controls.
Partners with the GM to create and implement plans that result in improved financial performance in all areas of the operation.
Partners with GM to plans, execute and follow up on new company initiatives.
Utilizes catering team to inspire community involvement and build sales.
Ensures team members and manager schedules support the positive performance of the restaurant by verifying the right people in place and par levels are scheduled according to projections.
Interviews and assists in final selection of all team members, maintaining appropriate staffing par levels.
Partners with GM to verify that all daily administration is carried out according to policy and standards.
Proactively organizes and plans work anticipating the ever-changing needs of the business.
Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors.
Responds to guest feedback promptly and ensures positive guest recovery.
Ensures cleanliness of exterior and interior facilities and sufficient supply levels to execute their responsibilities.
Follows safety procedures and standards when operating all equipment.
Provides a safe and professional, non-hostile, harassment free working environment for team members.
Ability to handle multiple priorities, work under stress and exercise good judgment.