General Manager

POSITION SUMMARY:
The General Manager emotionally connects with our guests to create a memorable experience and compels our guests to comment. The General Manager builds sales and profits through their behavior, delivering on promises to our Team, guests, vendors and our community. The General Manager manages costs, builds Team membership and maintains accountability for achieving success in these areas.

RESPONSIBILITIES:
•    Overall accountability for the operations of the restaurant.
•    Delivers genuine hospitality to our guests so they are compelled to comment.
•    Creates an environment that results in our Team Members increased sense of pride, commitment and desire for a career with Tavistock. 
•    Commitment to coaching, teaching and developing our Team Members.
•    Commitment to delivering excellent food to our guests.
•    Listens attentively and seeks feedback to continuously improve the guest experience.
•    Describes our restaurant with pride and passion.
•    Has a teamwork mentality that recognizes that each team member is equally important to the success of the team.
•    Consistently lives the vision and values of the company.
•    Celebrates every shift with energy and can-do attitude.
•    Is reliable and dedicated to the achievement of perfection through attention to detail and a passion for our guests’ experience.
•    Generously offers help wherever needed.
•    Flexible and works well in a constantly changing environment.
 

PHYSICAL REQUIREMENTS:

•    Frequent walking, kneeling, bending and reaching.
•    Able to stand and be active for extended periods of time which may be at least 8 hours per shift.
•    Must be able to lift, move and carry up to 20 pounds frequently. 
•    Manual dexterity and eye/hand coordination.

MINIMUM REQUIREMENTS:

•    High school degree or high school equivalency required.
•    College education preferred. 
•    Three years previous management experience.
•    Proficiency communicating (speaking, reading and writing) in English.
•    Must be at least 21 years of age.
 

DUTIES:
•    Create an exciting fun and energetic environment.
•    Understands company goals and objectives for providing outstanding guest service and accomplishes those goals through effective communications, training, coaching, and education with the Team Members.
•    Ensures the daily execution of the mission statement and core values. Complies with company policies, practices and procedures and communicates all changes to Team Members
•    Able to 'take ownership' in the business and make sound decisions.
•    Meet with guests to plan menus for special occasions to ensure a fantastic guest experience. 
•    Builds sales through high standard of quality, service and cleanliness of the restaurant. 
•    Build business through creative ideas to promote your restaurant while working with the Marketing team.
•    Attracts guests by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
•    Maintain proper restaurant ambiance to contribute to the guests’ experience.
•    Responds to guests’ questions with a thorough understanding regarding menu items and ingredients to ensure a high level of the guest experience.
•    Handle guest complaints by listening, evaluating and responding to the Guest’s concerns and offering a resolution to ensure great guest satisfaction that will compel them to comment.
•    Creates a manager schedule for the Floor Managers to ensure the restaurant is staffed correctly.
•    Monitor and anticipate job openings to prepare for internal or external candidates to ensure restaurant is properly staffed.
•    Oversee hiring process by conducting interviews, making hiring decisions and following proper hiring and selection procedures.
•    Hold Team Members accountable to our high standards through effective coaching and communications. 
•    Train and empower our team to assist in making sound decisions related to service, food quality 
and guest satisfaction.
•    Provide verbal recognition, direction and support to maintain the Team Members motivation and morale.
•    Conduct Team Member performance assessments to recognize contributions and to develop and improve the Team Members job performance.
•    Provide Team Members with immediate constructive performance feedback to maintain performance strengths and to provide opportunities for improvement.
•    Mediate conflicts among Team Members by listening to the issues to effectively solve problems and maintain a positive work environment and good working relationships among Team Members.
•    Hold pre-shift meetings to inform our Team Members of daily specials, upcoming events and initiatives.
•    Prepare P&L reports, declining budgets and review results with the Regional Manager.
•    Communicate with Regional Manager on a regular basis to discuss restaurant performance, operational successes and opportunities, as well as any guest complaints or employee issues. 
•    Meet with managers weekly to review financial data, sales, upcoming events, and any issues related to Team Members.
•    Monitor and control food, beverage and labor costs using established methods to meet goals for the restaurant.
•    Approve guest meal comps and discounts to ensure guest satisfaction and to maintain proper financial records.
•    Monitor restaurant operations by conducting walk through to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
•    Adheres to alcohol awareness procedures.
•    Conduct line checks by inspecting, touching and tasting food items to ensure freshness, proper temperature and storage and recipe adherence. 
•    Cash out Servers by printing out sales totals and collecting cash to ensure accurate collection of money.
•    Check out Team Members at the end of each shift by inspecting their work stations and side work assignments for cleanliness and completion to ensure proper restaurant maintenance.
•    Run opening and closing reports and reconcile and account for and report any discrepancies to ensure that guest checks match the payment received.
•    Conduct cash audits by counting cash register drawers, counting money and certificates in the safe and verifying
•    accurate recording.
•    Track menu item sales using reporting.
•    Collect all invoices and enter in a timely manner to ensure accurate financial records.
•    Cultivate an image of our business that will continue and enhance our positive reputation in the community.
•    Attend training modules for on–going personal development.