General Manager at None

About the Role:

The General Manager will play a pivotal role in overseeing the daily operations of our hospitality establishment, ensuring that all aspects of service delivery meet the highest standards. This position is responsible for driving profitability through effective cost control, project sales, and strategic planning. The General Manager will lead a diverse team, fostering a positive work environment that encourages collaboration and high performance. Additionally, the role involves managing food and beverage operations, ensuring compliance with health and safety regulations, and optimizing the guest experience. Ultimately, the General Manager will be accountable for achieving financial targets while maintaining exceptional service quality.

Minimum Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Proven experience in a managerial role within the hospitality or food service industry.

Preferred Qualifications:

• Master's degree in a relevant field.
• Experience with corporate sales and large-scale project management.

POSITION SUMMARY 

The Restaurant Manager is responsible for front-end management to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

 ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:

 • Handling all staffing responsibilities, including hiring, training, scheduling, and terminating

 • Purchasing all food and supplies and overseeing use of food and beverages within required dates and with a minimum of waste 

• Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds

 • Promoting cooperative effort, a team spirit, and good morale among employees

 • Delivering excellent customer service including personally greeting and seating guests 

• Resolving complaints from customers in a polite, friendly manner

 • Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipment

 • Participating in training about standardized policies and conferring weekly with owner management about restaurant operations 

• Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods

 • Providing regular, accurate, computerized reports of operations to owner management

 • Helping with duties of other employees (e.g., cashier, baker, cook, etc.) when necessary because of an unexpected absence or extra volume

 • Responding to customer and community interests to develop marketing and advertising

 • Performing other work-related duties as assigned

Skills:

The required skills of people management and project sales are essential for leading a diverse team and driving revenue growth through effective sales strategies. Cost control and P&L management skills are utilized daily to monitor financial performance and make informed decisions that enhance profitability. Knowledge of hospitality and food/beverage operations is critical for ensuring compliance with industry standards and delivering an exceptional guest experience. Strong communication and interpersonal skills are necessary for building relationships with staff, guests, and corporate clients. Additionally, the ability to analyze data and trends will support strategic planning and operational improvements.

PHYSICAL DEMANDS AND WORK ENVIRONMENT   The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.