General Manager

JOB DUTIES AND RESPONSIBILITIES: Develop monthly P&L projections. Develop subordinate managers by establishing quarterly goals. Responsibility for all aspects of restaurant operations. Provide constructive feedback on company direction and the decisions of the company'supper management.

• Maintain effective staffing levels through effective management of employee retentionand recruitment.
• Identify performance problems and developing and implementing a plan of action tocorrect the problem.
• Ensure high quality of operations by adhering to company standards includingpreparation/service procedures, health, safety, and sanitation standards. Effectively handle all guest complaints and crisis situations. Actively participate in the community to increase sales and enhance awareness of therestaurant. PERFORMANCE CATEGORIES AND STANDARDS:Recognize 50 regular customers by name. Create an environment of high expectations and establish a team cohesiveness amongmanagers in their unit.
• Manage all areas of the restaurant by circulating through each area regularly throughouteach shift. Effectively delegate to subordinate managers. Set the pace of the restaurant.

EDUCATION / EXPERIENCE: Training/Permits: Food Handlers Permit where required; TABC/ABC as required; ServSafe Manager certificationpreferred

Preferred Experience: 10 years in restaurant management, at least 5 years as General ManagerPHYSICAL DEMANDS/WORK ENVIRONMENT:The physical demands described here are representative of those that must be met by an employee to successfully perform theessential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform theessential functions.