General Manager - Full-time / Part-time

SUMMARY: Lead & manage all Restaurant activities to support the overall goals of the store & company. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: Include the following.  Essential duties may vary according to region, area or assignment.  Other duties may be assigned.

1.	Apply the company’s vision and standards to every facet of responsibilities in an effort to support the overall success & growth of the company.
2.	Subject to the supervision of the District Manager, primary duty is to manage the operations of the restaurant.  Managing Parter/General Manager is in charge of the restaurant on any given shift.
3.	Supervises Assistant Managers, Kitchen Managers and staff and directs the work of Team Members,which involves direct responsibilities for interviewing, selection, training, motivating, wage and salary recommendations, and performance appraisal.
4.	Leads team by example. 
5.	Holds Team Members, Assistant Managers & Kitchen Managers accountable for actions and documents poor performance.
6.	Determines appropriate staffing levels. Terminates Team Member’s employment when appropriate.
7.	Makes final decision in all hiring of staff.
8.	Orients and trains staff in proper work practices when they are hired and conducts and evaluates retraining and refresher training. 
9.	Monitors unit & staff to assure that they are following established safety and infection control policies and procedures.
10.	Supervises and directs the work of Team Members in keeping the restaurant clean and in “Like New” working order.
11.	Maintains safe working conditions and practices in the unit. Complies with all safety rules and regulations.  Records and reports accidents in accordance with company procedures.
12.	Establishes and follows up on routine cleaning schedules for building and equipment.
13.	Conducts unit and some company meetings.
14.	Meets or exceeds budget expectations.
15.	Handles verbal guest complaints immediately, and refers verbal and written complaints to the District Manager when appropriate.
16.	Effectively executes sales promotions
17.	Maintains proper atmosphere through temperature, music, lighting levels, and TV. Set-up for varying business periods.
18.	Displays and encourages high morale and motivation to staff and management.
19.	Complies with cash control policies.
20.	Prepares all operational reports and analyses assigned by the company in a timely manner. 
21.	Logs or records unusual events in compliance with company policies.
22.	Complies with governmental rules and regulations (for example, ABC) applicable to the employee.
23.	When required by the situation, which may be, for example, training Team Members or assisting Team Members with their jobs when required, on an irregular or infrequent basis, performs certain functions which might otherwise be performed by non-management Team Members.
SUPERVISORY RESPONSIBILITIES: In Charge of entire restaurant staff, Assistant Managers & Kitchen Managers. Other supervisory responsibilities may be assigned.     

RELATIONSHIPS:
1.	Must maintain a good working relationship with the District Manager and corporate staff.
2.	Must be able to interact with Guests in the restaurant and build a positive reputation in the local community.

QUALIFICATIONS: To perform this job successfully, the Managing Partner/General Manager must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  When and as necessary and appropriate, reasonable , reasonable accommodations may be made to enable a Managing Partner with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:  High school diploma or general education degree (GED) and 2+ years of exempt Restaurant Management experience or determined equivalent.   

ADDITIONAL TRAINING: Alcohol Awareness & Food Safe Handling.

LANGUAGE SKILLS: Ability to read, understand and analyze standard recipes, procedures and Profit and Loss Statements.  Ability to read and understand all company-produced documentation. 

MATHEMATICAL SKILLS: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, percentages; and to formulate and present numerical data. 
 
REASONING ABILITY: Ability to apply common sense understanding to carry out detailed written or oral instructions.  Ability to deal with problems involving several concrete variables in response to standardized situations.

ADDITIONAL KNOWLEDGE, SKILLS AND ABILITIES:
1.	Thorough knowledge of Labor, Beverage and Food cost calculation and spreadsheet formulation.
2.	Detail and accuracy skills.
3.	Ability to effectively communicate (oral/written) ideas and information.
4.	Ability to lead and develop Staff, Assistant Managers and Kitchen Managers.
5.	Ability to work in an organized fashion with minimal supervision.
6.	Ability to follow Federal, State & Company safety and sanitation procedures.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Managing Partner to successfully perform the essential functions of this job.  When and as necessary and appropriate, reasonable accommodations may be made to enable Managing Partner/General Manager with disabilities to perform the essential functions.

While performing the duties of this job, the Managing Partner/General Manager stands, bends, lifts, and moves on a regular or frequent basis during working hours.  Managing Partners/General Managers must be able to be “on their feet” for most of their shift.  Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. 

WORK ENVIRONMENT: The work environment described here are representative of those that must be met by a Managing Partner to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable an Assistant Manager with disabilities to perform the essential functions.



Glory Days Grill restaurants are a busy, fast-paced, and active work environment.  In a normal restaurant environment, and in particular Glory Days Grill, there may be physical discomfort due to temperature and noise.