General Manager
Company: Double R Restaurant Group
Location: The Colony
Posted on: January 8, 2021
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Job Description:
POSITION PURPOSE: The General Manager (GM) is responsible and
accountable for all restaurant activities, and assumes
responsibility for all aspects of the day to day operation that
includes, but is not limited to, maintaining the highest service
standard, leadership of restaurant team, team development,
upholding policies and procedures, and financial results. The
General Manager ensures all employees are performing their job
responsibilities and meeting expectations in all areas of their job
descriptions.
ESSENTIAL JOB FUNCTIONS:
1. Sales and Profits
Promote & sell the restaurant in conjunction with the Territory
Manager & develop opportunities.
Generate sales growth by consistently delivering a positive guest
experience and executing local restaurant marketing
initiatives.
Provide direction to the team in order to achieve restaurant
goals.
Manage restaurant P&L to optimize manageable profit, control
cost of goods sold, labor, and controllable expenses.
Work in conjunction with the Kitchen Manager to evaluate produce
and paper vendor pricing on similar products to ensure highest
quality at most competitive cost.
2. Staffing
Recruit new team members as required within the recruitment
guidelines in association with the Territory Manager.
Staff, train and develop restaurant managers and hourly employees
through orientations, training sessions, team member meetings, and
the establishment of performance expectations.
Maintain and effectively roster all restaurant team members keeping
within the budgeted payroll percentage, business demand parameters,
and staff skill levels. Forecasting will be required on a weekly
basis.
3. Quality
Ensures product preparation and presentation uncompromisingly meet
company standards, utilizing all systems standards.
Consistently review restaurant operations to identify any problems,
concerns, and opportunities for improvement.
Commits to a minimum of once weekly line checks and thorough walk
throughs of entire Back of House.
4. Service
Maintain superior levels of food & beverage service to guests.
Anticipate and attend to the guest's needs and desires immediately
to include special events like birthdays, anniversaries, and
special occasions.
Respond to guest compliments/praises and complaints, taking prompt
and appropriate action to resolve problem and ensure customer
satisfaction is maintained.
Communicate with team members effectively in order to ensure the
highest guest service standards are consistently reached.
5. Cleanliness
Promotes and manages restaurant organization, cleanliness and
sanitation.
Oversee the maintenance and cleanliness of the equipment and
building, performing basic repairs as needed or seeking the help of
a maintenance person who can perform repairs.
Responsible for maintaining appropriate Daily, Weekly and Quarterly
cleaning schedules for entire restaurant.
6. Training and Development
Develop a strong team dynamic between the back of house and front
of house.
Leads the restaurant team in successful day to day operations by
example and by being a role model.
Ensure that all team members' product knowledge is at an acceptable
level.
Participate in the planning and conducting of theoretical and
on-the-job training.
Assesses the effectiveness of team members, provides candid, fair
feedback on a regular basis, and continuously works with team
members on their areas of development.
Provide safety training in lifting and carrying objects and
handling hazardous materials.
7. Controls
Control food cost and usage by following proper requisition of
products from vendors, storage areas, product storage procedures,
standard recipes and waste control procedures, including checking
and maintaining proper food holding and refrigeration temperature
control points.
Maintain effective par stock levels for all products.
Monitor food quality and quantity as it relates to portion
control.
Ensure that all wastage items are fully recorded and
explained.
Ensure all possible controls are in place to deter any cash or
stock losses.
Ensure that all petty cash items are signed and accounted for on a
daily basis.
Maintain and record all food and beverage transfers to and from the
bar.
Anticipates all material needs and supplies, and assures
availability of the same.
8. Administration
Maintain an open communications line to the Territory Manager,
Kitchen Manager, FOH Manager, and/or Key Manager.
Complete all work responsibilities and assignments in a timely
manner or by the due date.
Attend and contribute to all scheduled meetings.
9. Policies and Procedures
Maintain the grooming standards of all employees.
Ensure all cashiering policies and procedures are followed.
Assures compliance with the local, state and federal laws,
regulations and guidelines.
Assures compliance with company policies, practices and procedures
throughout the FOH and BOH, during off-site events, and catering
events.
Maintains effective safety and security programs according to
company policy and government standards, correcting unsafe
practices or conditions.
Upholds company food safety, food handling and sanitation
requirements, to ensure the health and safety of our guests and
employees.
Be knowledgeable of restaurant policies regarding personnel and
administer prompt, fair and consistent corrective action for any
and all violations of company policies, rules and procedures.
10. Maintenance
Promotes routine maintenance and immediately informs the Territory
Manager of needed repairs.
Ensure the protection and maintenance of all operating equipment
through personal inspection and by following the restaurant's
preventative maintenance programs.
11. Performance Management
Hold Kitchen Manager and FOH Manager accountable for his/her
responsibilities.
Monitors acceptable team member performance and documents
situations that require or could lead to disciplinary or corrective
action. Completes and maintains appropriate paperwork for team
member files.
Oversee and ensure in conjunction with the Territory Manager that
restaurant policies on employee performance appraisals are followed
and completed on a timely basis.
Manage own opportunities for improvement as presented on most
recent evaluation.
12. Perform any other duties as directed by the Territory Manager
or Corporate Management.
ACCOUNTABILITY:
Keeps Territory Manager or Corporate 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.
Creates a positive working environment with positive actions.
Able to perform all position responsibilities and performance
objectives in a timely and effective manner in accordance with
established company policies and procedures.
Maintains a favorable working relationship with all company
employees to foster and promote a cooperative working atmosphere,
which will be conducive to maximum employee morale, productivity,
and efficiency.
SUPERVISORY RESPONSIBILITIES:
Carries out supervisory responsibilities in accordance with the
organization's policies and applicable laws. With input, support
and approval from the Territory Manager or Upper Management,
responsibilities include interviewing, hiring, and training
employees; planning, assigning, and directing work; appraising
performance; rewarding and disciplining employees; addressing
complaints and resolving problems.
JOB SPECIFICATIONS:
Financial Accountability - Skills necessary to manage and control
food costs, labor costs and expenses so that financial goals are
met.
Strong Organizational Skills.
Teamwork - Establishes and maintains open, collaborative
relationships with employees and ensures employees do the same
within the team.
Strong Leadership Skills - Serves as a role model for employees
through teamwork support, attention to detail, quality control and
interactions with Members, guests and team Members.
Experience in supervising and training staff, including safety
training.
Ability to prioritize and organize work assignments; delegate
work.
Strong oral and written communication skills.
Identifies and solves real problems.
Works effectively with limited supervision.
Knowledge of Word and Excel; general knowledge of computer
functions.
Thorough knowledge of catering, food preparation, plating, and
presentation in order to perform analytical work, such as studying
P&L reports, past sales experience records, etc.
PHYSICAL DEMANDS:
The physical demands described here are representative of those
that must be met by an employee to successfully perform the
essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
essential functions.
Regularly required to stoop, kneel, crouch, talk and hear.
Frequently required to stand, walk, sit, use hands to finger,
handle or feel and reach with hands and arms.
Occasionally required to climb or balance.
Employee must frequently lift and/or move up to 50 pounds.
Able to withstand changes in temperature, occasional smoke, steam
and heat and work in a confined area.
Must possess hearing, visual and sensory abilities to observe and
detect emergency situations; also to distinguish product, taste,
texture, temperature and presentation and preparation.
WORK ENVIRONMENT:
The work environment characteristics described here are
representative of those an employee encounters while performing the
essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
essential functions.
The working condition can be a very fast paced environment at
times, mostly indoor work, but may include some outdoor events
where climate will vary from extreme heat in summer to freezing in
winter. May work with hot, cold, and hazardous equipment as well as
operate phones, computers, fax machines, copiers and other office
equipment. The noise level is moderate to loud. Hectic work
environment with occasional periods of big workloads. May be
required to work evenings, weekends and/or holidays.
Keywords: Double R Restaurant Group, The Colony , General Manager, Executive , The Colony, Texas
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