General Manager

JOB TITLE: General Manager WORK GROUP: Operations

REPORTS TO: Area Manager or Director of Operations FLSA STATUS: Exempt

GENERAL SUMMARY:

The General Manager provides strategic direction for their restaurant. This manager must maintain operations and drive results in his/her restaurant, through people development, sales and profit growth. The manager must hire, train and develop Crewmembers and Managers that share the San Pedro Fish values and culture. The Manager must convey the San Pedro Fish culture to his/her crew and be a creative team player who likes to work hard, have fun, and show sincere dedication to San Pedro Fish. The General Manager must ensure that the restaurant is always delivering the best meal with the greatest guest experience.

PRINCIPAL DUTIES AND RESPONSIBILITIES:
1. People Management: Lead the team in personal image and professional behavior while driving the company standard; own staffing in restaurant by providing timely feedback on interviews to the management team; monitor the selection process and the involvement of the management team; make all final hire and separation decisions for the restaurant and ensure proper procedures are followed in regards to hiring, promotions and separations; oversee the correct facilitation of the orientation process; evaluate, write and implement manager one-on-ones, development plans and action plans; creates or approves Management and Crewmember schedules to ensure proper staffing levels for expected sales volumes, while taking Crewmember availability, payroll and overtime into account; oversee the Management Team to ensure the organization and implementation of the restaurant’s training program aligns with the standards of the company; promote a work hard, have fun environment; own the performance, culture and motivation of the entire Crew; utilize San Pedro Fish Love in the restaurant through respect, recognition and reward; ensure the restaurant environment is safe at all times for both Crewmembers and Guests.
2. Fiscally Fit: Execute a complete understanding of budget, cost trends and profit and loss that impact the operation; audit all facets of operations, deliver feedback and develop solutions to implement improvements; create an operationally driven strategy to include: financial analysis of food and labor, cash controls, facilities management, and grow guest counts; set aggressive goals to meet all targets set by the leadership team.
3. Operationally Driven: Execute a complete understanding of “What We Do”; ensure that all restaurant product integrity is managed by the restaurant; ensure the use and adherence of company-provided tools to coach, mentor and develop a high performing restaurant team; ensure that effective communication mediums are in place to all levels of restaurant operations conveying all company programs so that Crewmembers are knowledgeable; partner with the Area Manager and RSO team to ensure proper standards for: risk, human resources, information technology and vendor management meets company standards; maintain restaurant cleanliness, facilities and image to company standards; identify and implement resolutions to maintenance concerns, seeking assistance of the Facilities Department as needed.
4. Guest Focused: Lead a guest focused team by driving the standards of making the guest the focus in all business decisions; act as the ambassador of the brand and builds pride and commitment around company initiatives; motivate the restaurant team to excel and deliver great guest service while following the guest service steps; actively seek feedback from both guests and crew to ensure that restaurant operations are guest focused.


QUALIFICATIONS:
• Minimum of High School Diploma or equivalent required, College degree preferred
• Must be 18 years of age or older
• Minimum of 5 plus years of previous food service, retail or restaurant management experience
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook), POS systems and able to adapt to new systems quickly
• Have the ability to lift and carry, push or pull heavy objects up to 50 pounds; kneel, bend or stoop, ascend or descend stairs; reach and grasp objects
• Training experience a plus
• Takes initiative
• Has excellent verbal and written skills
• Knowledge of Labor Laws
• Knowledge and skills in analyzing profit and loss statements and overall financial performance of restaurant
• Knowledge and skills in people management including recruiting and scheduling
• Is a brand ambassador both in and outside of the restaurant
• Local retail/restaurant marketing experience

ADDITIONAL REQUIREMENTS:

The intellectual and physical demands described below are representative of what must be met by a Crewmember to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable Crewmembers with disabilities to perform the essential functions.
• Ability to lead, motivate, and empower the San Pedro Fish Crewmembers to higher levels of performance
• Ability to align crewmembers with San Pedro Fish culture by balancing working hard and having fun
• Ability to manage basic tasks, the restaurant’s Crewmembers and fiscal operations
• Ability to manage all public dealings in a professional manner
• Ability to recognize problems and problem solve
• Ability to accept feedback and willingness to improve
• Ability to set goals, create plans, and convert plans into action
• Ability to measure performance, subjectively and objectively