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POSITION SUMMARY
The Restaurant General Manager is the leader in the restaurant and takes responsibility for maintaining the written standards of the company and ultimately delivering the financial and qualitative measurements of success. To achieve this, the manager must be an expert at balancing the needs of the team, the guests, and the ownership.
POSITION DETAILS
·Control daily operations of the restaurant
·Manage profitability of restaurant
·Manage weekly inventories and COG’s report
·Conduct weekly manager meetings
·Write and communicate monthly reviews for assistants
·Reconcile monthly PNL with D.O.
·Approve all department schedules before assistant’s post
·Approve food purchase before AGM places order
·Ensue unit adheres to all DHEC rules
·Ensure unit adhere to all state and local alcohol laws
·Final and ultimate responsibility for recruitment, selection, and development.
·Final and ultimate responsibility for disciplining and/or termination of employees, all in accordance with the established policies and procedures of Big South Restaurant Group, LLC and applicable state and federal regulations.
·Use of discretion in effective scheduling of managers and crew, on a daily basis, in a manner that implements the guidelines of the current management labor guidelines and labor matrix.
·Active involvement in local store marketing with guidance and assistance from Headquarters, including maintaining personal contact with businesses, schools, churches, and governmental units in the immediate community.
·Maintains safe and secure restaurant for customers and employees in accordance with policies of BSRG.
·Maintain high standards of employee appearance and conduct so as to assure a pleasant environment for customers.
·Training of managers and crew, as necessary to meet present and future needs, in accordance with the training guidelines and procedures established by BSRG.
·Managing the physical facility, equipment, exterior appearance of the store to ensure all remain in first class condition, including the efficient use of service vendors selected BSRG.
·All other duties as assigned
MINIMUM PREFERED REQUIREMENTS
·4+ years of prior restaurant management and supervision experience.
·Experience in serving and managing in a restaurant setting
·Awareness of state and local alcohol laws
·Some college level course work or degree a plus.
·Computer literate in Microsoft Office (Word, Excel, PowerPoint).
·Excellent communication, both written and spoken.
·Must possess ability to interact with all levels, work independently, and ability to see projects through implementation.
·Excellent interpersonal skills.
·Must be extremely flexible and can manage multiple projects with strong attention to detail.
·Must exhibit the highest level of professionalism in dealing with sensitive and confidential information.
·Must be is self-motivated, results driven, able to handle multiple tasks in a time sensitive environment, flexible, willingness to understand the business and possesses proven organizational and critical thinking skills.
Physical Requirements:
Occasional lifting of up to 40 pounds
Extended periods of time spent walking and/or standing.
Click here to apply!