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General Manager
Full Time
0 applicants
posted over 8 years ago

Job Description

With minimal supervision, the Managing Partner leads the individual operation on a single restaurant. This includes all facets of restaurant operation, front-of-the-house and back-of-the-house, in addition to managing P&L cost centers. The Managing Partners is the face of the restaurant.

Manages all employees to maintain high employment quality standards including, but not limited to, hiring, development, counseling, promotion and discipline and termination as appropriate.

Maintain all employee files. Ensure that required documentation is complete and accurate within personnel files.
Ensures restaurant is optimally staffed and employees are fully trained in all aspects of current job

Work with the restaurant management team to respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

Develop initiatives to build sales, profitability and guest counts. Maintain effective cost controls in support of these initiatives.

Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs

Estimate food needs, place orders with purveyors within established guidelines and schedule the delivery.

Manages P&L for individual restaurant.

Sanitary practices and maintenance of entire restaurant and premises. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.

The operational basics and standards are adhered to with total commitment and passion: line checks, testing, training, orientation, recipe adherence, window management, cook times, menu presentations, table visits etc

Oversee all restaurant administrative requirements including cash handling, completion of guest liability, property, casualty, workers compensation reports, governmental compliance, federal, state and local labor law postings, invoicing, etc.

Ensure that proper security procedures are in place to protect employees, customers and company assets.

At least two (2) years of general manager experience in a hospitality operation. Experience in all facets of front-of-the house and back-of-the-house restaurant operations

Must be able and willing to work a flexible schedule
Legal authorization to work in the United States

Minimum age 21 years