General Manager (Madison)

General Manager

Qualification Standard :

Prior management experience in a similar organization. College graduate with a two or four year degree in Hotel / Restaurant, Management, Business or associated field, who is entering the full time work force or has successfully demonstrated leadership abilities and business acumen in role of assistant manager. Demonstrates leadership abilities as evaluated by current AD / DO and hourly associates. Achieve the status of AGM or prior Unit General Manager experience with a similar organization.

Specific Functions and Duties :

Manages Restaurant Environment

1. Ensures prompt, friendly service according to company guidelines.

2. Builds a culture using the Vision / Mission statement to guide Teamwork, Results, Integrity, Passion for Service, Fun, Balance, Innovation and being Guest Driven.

3. Ensures the immediate response and correction of all verbal guest complaints by self and staff. Refers all verbal and written guest complaints to AD / DO.

4. Ensures guest contact as a priority with self and staff utilizing a target goal of 100% table visitation.

5. Teaches and enforces alcohol awareness. Builds a positive relationship with local authorities by seeking their assistance in alcohol related issues.

6. Maintains adequate inventory levels.

7. Ensures product preparation and presentation uncompromisingly meeting company standards.

8. Actively participates in the community to increase sales and enhance the awareness of our restaurant in the community.

9. Implements and executes all incentive contests and educates associates on promotions and new menu offerings.

10. Effectively oversees / schedules associates to meet sales demands.

11. Maintains effective safety and security programs according to company policy and government standards.

12. Promotes and manages restaurant organization, cleanliness and sanitation.

13. Institutes preventative maintenance of all equipment and building. Immediately corrects needed repairs with AD / DO approval.

14. Advises AD / DO of any non-routine situations.

15. Communicates with other managers daily through management log and shift change meetings.

16. Completes all other assigned duties and responsibilities.

Manages Associate Performance

1. Ensures quality recruitment and referrals of potential management candidates.

2. Adheres to and promotes training procedures of new managers.

3. Maintains a trained staff through effective use of employment orientation, individual training sessions, associate meetings and implementation of company policy.

4. Develops an environment of constant development of managers, including informal monthly reviews as well as written evaluations every six months to update the managers' objectives.

5. Assesses the effectiveness of associates, provides candid, fair feedback on a regular basis, and continuously works with associates on their areas of development.

6. Ensures correct staffing levels and proper selection of associates.

7. Conducts thorough interviews.

8. Selects new associates on the basis of competency.

9. Insures exit interviews on all terminating associates.

10. Demonstrates proper execution of training systems as outlined by the company while emphasizing the importance of training to management and associates.

11. Ensures acceptable associate performance and documents situations that require or could lead to disciplinary or corrective action. Institutes progressive discipline when appropriate.

12. Conducts weekly management meetings. Conducts employee meetings quarterly.

13. Ensures compliance with company policies, practices and procedures. Communicates all changes to all associates.

14. Ensures timely performance one on ones with all associates with written evaluations every six months.

15. Acts as coach to all associates.

Maintain Controls

1. Ensures restaurants administrative and accounting duties are promptly and properly completed.

2. Maintains and controls the assets of the company.

3. Assures the compliance with the local, state and federal laws, regulations and guidelines.

4. Ensures the restaurant is meeting or exceeding operating budgets.

5. Manages all service contracts to ensure that routine and preventative maintenance occurs. Follows through on all work and billing. Completes competitive survey of regional purveyors to ensure fairness in billing.

6. Analyzes systems and procedures with the AD / DO for continual improvement of earning goals.

7. Ensures all cash handling procedures are adhered to.

8. Performs and analyzes weekly food and liquor inventories / costs.

9. Responsible for preparing / overseeing and submitting of accurate daily / weekly / monthly paperwork to the AD / DO and Office.

Development

1. Inspires cooperation and teamwork from management and associates by building a culture derived from our Culture / Mission / Vision.

2. Is guest obsessed and promotes the team to be.

3. Completes all assignments and duties properly and on schedule.

4. Develops goals and action plans for personal / professional growth.

5. Provides a role model for managers and associates.

6. Exhibits a professional image.

7. Is a subject matter expert on all store related technology.

Physical Requirements

2. Must be able to stand and exert a well-paced mobility for periods up to ten hours in length.

3. Must be able to speak clearly and listen attentively to guests and other staff members.

4. Transports and carries objects up to 50 pounds on a regular basis.

5. Must be able to work in a fast paced environment walking in a brisk manner exhibiting a high sense of urgency for 10 hours.

6. Delivering food and or drink to guests throughout the restaurant frequently carrying dishes and meals to and from the kitchen to our guests.

7. Able to operate blenders, frozen drink machines and other bar equipment.

8. Able to cook at times operating fryers, broilers, flat tops, and steamers.

9. Able to reach and grab products above shoulder frequently.

10. Ability to wipe down table tops, table legs, pick up debris off the floor and wipe down booth seats in all areas of the restaurant