ROLES & RESPONSIBILITIES
RESTAURANT GENERAL MANAGER
Summary
Oversee product quality and operational standards. Direct marketing efforts and adapt to market conditions. Manage and train other managers. Manage sales and profitability and oversee the budget and reporting.
Reports To Area Manager
Essential Functions
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all food and products are high quality and prepared and served following set standards.
- Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility, and sanitation/cleanliness.
- Develops and ensures execution of monthly marketing plan.
- Continually strive to develop staff in all areas of managerial and professional development.
- Train and develop new managers.
- Make employment and termination decisions.
- Develop the budget and oversee the execution of the budget over the year.
- Analyze financial reports and makes necessary management decisions when necessary.
- Conduct weekly manager meetings.
- Manage shifts.
- Oversee and ensure that restaurant policies on team member performance appraisals are followed and completed on a timely basis.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
- Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, team members and guests.
- Meets or exceeds company sales and profit expectations while maintaining standards in all areas.
Qualifications
- Be at least 21 years of age.
- Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
- Have knowledge of service, food, and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
- Possess excellent basic math skills and can operate a POS system.
- Be able to work in a standing position for long periods of time (up to 5 hours).
- Be able to reach, bend, stoop, and frequently lift to 50 pounds.
- Must have the stamina to work 50 to 60 hours per week.
Certificates, Licenses & Registrations
ServSafe Manager certified
Work Environment/Physical Activities
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The above statements are intended to describe the general nature and level of work being performed by team members assigned to this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills associated with this position.
Job Type: Full-time
Pay: $50,000.00 - $100,000.00 per year
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience:
- Restaurant management: 3 years (Required)
Ability to Relocate:
- Tampa, FL 33610: Relocate before starting work (Required)
Work Location: In person
