General Manager Jobs

About The Position

Requirements

• At least 5 years of restaurant experience.
• Must be 21 years of age or older.
• Working knowledge of restaurant equipment and local and national health codes.
• Proficiency with CTUIT, Aloha POS, Excel, Word, and Outlook.
• Ability to work 50 or more hours per week; weekend availability is required.
• Ability to walk and stand for up to 10 hours per shift and to reach, bend, stoop, wipe, and lift up to 50 pounds.
• Ability to communicate constantly with Guests and Team Members and operate a cash register and POS system while handling cash.

Nice To Haves

• At least 3 years of experience as a General Manager in a full-service restaurant.
• College degree.

Responsibilities

• Direct daily restaurant operations and supervise Assistant Managers, Assistant General Managers, Kitchen Managers, and Brewers.
• Oversee front-of-house and back-of-house operations, including line checks, systems adherence, health inspections, order guides, prep lists, sales and service, food safety, and sanitation.
• Ensure food is prepared and presented to company specifications, including preparation methods, portion sizes, garnishing, and presentation.
• Partner with corporate Culinary and Marketing departments to roll out menu changes and marketing initiatives.
• Maintain the building, equipment, and supply levels; handle basic maintenance and contact vendors or contractors for repairs.
• Monitor compliance with health and safety regulations and maintain a safe environment for Guests and Team Members.
• Follow injury-reporting procedures and complete accident reports when a Guest or Team Member is injured.
• Follow company procedures in crisis situations, including Workers’ Compensation and General Liability claims.
• Follow cash-handling procedures and ensure appropriate security measures are in place.
• Ensure financial, HR, and payroll tasks are accurate, timely, and consistent with company policy.
• Monitor weekly expenditures, enter and code invoices correctly, and conduct weekly inventory.
• Prepare accurate sales projections and manage food, labor, and supply costs to meet or exceed budget.
• Handle Guest complaints and comments promptly and professionally; investigate their source and communicate plans to improve food and service execution.
• Lead daily pre-shift meetings with motivational and educational content.
• Create weekly management schedules and coach managers on writing hourly Team Member schedules within budget.
• Hold regular one-on-ones with managers and hourly Team Members to support coaching and career development.
• Conduct annual management-team performance reviews according to company policy.
• Communicate Team Member issues and concerns professionally through manager meetings and the digital manager log.
• Continually interview, hire, and train Team Members; conduct orientation as needed.
• Oversee Manager in Training, hourly training, certified trainer, and management development programs, and complete assigned Manager in Training projects.
• Address and coach Team Members who do not meet company performance standards.
• Ensure Team Members follow ServSafe guidelines, maintain professional appearance and cleanliness, practice safe food handling, follow recipes and instructions, meet preparation times, and observe sanitation and food-storage requirements.
• Follow Team Member Handbook policies, maintain a positive and professional image, complete ongoing certifications and validations, and maintain prompt and regular attendance.
• Complete alcohol and food safety certification and other state-required classes within 60 days of hire.
• Complete the Bricktown Brewery Manager in Training program, typically held at the restaurant or a nearby location.
• Perform other duties as assigned by the Area Manager or Operations Leadership.