General Manager - Snooze

Job Description

Job Description

The General Manager is responsible for overseeing all aspects of daily operations to ensure a high-quality dining experience for guests. This role includes managing staff, inventory management, ensuring compliance with health and safety regulations, and driving business growth through strategic planning and excellent customer service. Strong leadership, organizational skills, and a commitment to delivering exceptional service are essential for success in this position.

PRIMARY RESPONSIBILITIES

• Oversee daily operations of the restaurant, ensuring efficiency and high standards of service.
• Manage staff, including hiring, training, scheduling, and performance evaluations.
• Develop and implement strategies to increase revenue and customer satisfaction.
• Monitor inventory levels and order supplies as needed.
• Ensure compliance with health, safety, and sanitation regulations.
• Review monthly Profit & Loss statements with Director of Operations and develop action plans to address areas of concern.
• Handle customer complaints and ensure excellent customer service.
• Maintain financial records, including budgets, sales reports, and payroll.
• Collaborate with Executive Chef and kitchen staff to ensure smooth operations and high-quality food.
• Foster a positive and productive work environment.
• Ensure all equipment is properly maintained and operational.
• Conduct regular inspections to ensure the restaurant meets all regulatory requirements.

REQUIRED SKILLS / ABILITIES

EDUCATION AND EXPERIENCE :

WORKING ENVIRONMENT

Airport : This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport.

Restaurant : This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot / cold / freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence.

The nature of restaurant work requires the General Manager to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. Most of the workday is spent standing or walking and working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing / pulling and lifting / lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures.

Physical Requirements & their Frequency

Bend – Occasionally

Climb / Crawl – Occasionally

Sit - Rarely

Kneel - Occasionally

Squat - Occasionally

Stand / Walk - Constantly

Mental Requirements & their Frequency

Communicate Orally – Constantly

Evaluating – Frequently

Perform Calculations - Occassionally

Read / Comprehend - Regularly

Reason / Analyze - Regularly

Write - Occasionally

Salary : $78K - 90K