General Manager

Duties and Responsibilities

1. Supervises the preparation, sales and service of food.

2. Ensures that Company standards are being followed at all times.

3. Responsible for employee hiring, training and orientation programs, including development of staff.

4. Ensures proper uniforms are worn and that employees display positive attitudes.

5. Prepares budgets for food, labor, equipment and direct costs.

6. Delegates and oversees the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning and paper supplies for the unit to insure a minimum loss from waste or theft    (food cost inventory).

7. Oversees unit operations and the preparation of work schedules.

8. Ensures proper delivery, buffet and takeout procedures are followed.

9. Responsible for Local Store Marketing and building sales volume.

10. Ensures proper upkeep of the building, landscape, parking lot and dumpster area;ensures all lights and locks are working properly.

11. Ensures restaurant’s atmosphere, music, lighting, A/C and heat are to customer’s satisfaction.

12. Ensures that building and equipment are safe and sanitary.

13. Prepares payroll figures, profit and loss statements and weekly inventories.

14. Supervises maintenance of proper dough levels.

15. Other duties as assigned by Company Management.

Requirements

(Minimum requirements for entry into position)

1. Two to three years experience in restaurant management.

2. One-year supervisory experience.

Skills and Characteristics Required

1. Must be organized, flexible, and detail-oriented.

2. Strong communication skills, both written and verbal.

3. Excellent time management skills with the ability to meet deadlines.

4. Ability to prioritize and multitask.

5. A strong ability to immediately comprehend and carry out a project with minimal supervision.