General Manager

The General Manager is responsible for managing the daily operations of our restaurant, including the selection, training, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, track waste, analyze cost, optimize labor utilization, heighten profits and ensure that guests are more than satisfied with their dining experience. The ideal candidate will be a strategic business partner with the ownership team and place extreme focus on continuous improvement. The general manager will consistently strive to meet goals above and beyond industry standards.

ESSENTIAL FUNCTIONS Primary responsibilities include:

General
-Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial
-Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
-Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
-Creatively develop marketing strategy and analyze results

Food safety and planning
-Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
-Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
-Responsible for ensuring consistent high quality of food preparation and service.
-Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Estimate food and beverage costs.
-Work with ownership team for efficient provisioning and purchasing of supplies.
-Supervise portion control and quantities of preparation to minimize waste.
-Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
-Will uphold all ServSafe guidelines.

Guest service
-Ensure each and every guest, visitor, vendor, customer, etc. is WOW’d in their experience!
-Continuously observe guest service and guarantee positive interactions and complete satisfaction.
-Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities
-Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents.
-Completes accident reports promptly in the event that a guest or employee is injured.
-Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
-Investigate and resolve complaints concerning food quality and service.
-Perform daily, weekly, monthly, and quarterly audits to ensure all local, state, & federal regulations as well as company guidelines are being met.
-Efficient and effective problem solving.

Personnel
-Provide direction to employees regarding operational and procedural issues.
-Recruit, interview, hire, conduct orientation, supervise, develop, and retain exception staff, instilling company values, vision, and mission
-Consistent and fair treatment of staff, hold staff accountable, accurately document issues, follow disciplinary guidelines
-Providing ongoing feedback, establishing performance expectations and by conducting performance reviews. ™
-Maintain an accurate and up-to-date plan of restaurant staffing needs.
-Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement
-Provide strong presence in local community and high level of community involvement by restaurant and personnel.
-Actively support and promote benefits, fundraising efforts, etc. Look for opportunities to benefit community and market at the same time

Job Requirements
QUALIFICATIONS
-Must be willing and able to work every position in the restaurant and perform every task and duty assigned to staff.
-Must be ServSafe certified.
-Minimum 3 years management in fast paced multi location restaurant industry
-College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education may be considered as an alternative.
-Computer savvy (MS Word, Excel, PowerPoint, QuickBooks).
-Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
-Must possess a valid drivers license.
-Must be eligible to work in the United States.
-Must agree to background and credit check.

PERSONAL REQUIREMENTS
-Self-discipline, strong initiative, leadership ability, friendly, enthusiastic, outgoing, yet firm personality.
-Pleasant, polite manner and a neat and clean appearance.
-Ability to consistently motivate employees to work as a team to ensure that food and service meet appropriate standards.
-Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
-Must possess excellent written and verbal communication skills for dealing with diverse staff.
-Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
-Ability to determine applicability of experience and qualifications of job applicants.
-Absolute must-keep it professional and work related at all times. Personal relationships and fraternizing with staff is not permitted.

ACCOUNTABILITIES
-Keeps ownership team promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
-Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
-Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
-At all times provides a favorable image of Chubby's American Grill to promote our "WOW" philosophy.
-Performs other duties and responsibilities as required or requested.

SUPERVISION OF OTHERS
-15+ employees each shift

WORKING CONDITIONS
-Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50+ hours).
-Ability to perform all functions at the restaurant level, including delivery when needed.
-Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 45+ pounds, and repetitive hand and wrist motion.
-Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.


Additional Information
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.