General Manager (Boston)

Description

POSITION SUMMARY

The General Manager emotionally connects with our guests to create memorable experiences. The GM builds sales and profits through their behavior, delivering on promises to our team members, guests, vendors and our community. This position manages costs, builds team member membership and maintains accountability for achieving success in these areas.

ESSENTIAL FUNCTIONS

Essential Functions Statement(s)

• Lead and own responsibility for the entire restaurant team
• Deliver genuine hospitality to our guests
• Create an environment that results in team members having an increased sense of pride, commitment and desire to contribute to the success of the restaurant and TRC
• Understand and contribute to company goals and objectives through effective communication, training, coaching, and education
• Ensure the daily execution of the Mission Statement and Core Values
• Take ownership in the business and make sound decisions
• Comply with company policies, practices and procedures and communicates them to team members
• Coach and train team members through observation, feedback and modeling specific tasks and procedures
• Conduct interviews following proper hiring and selection procedures
• Conduct On-Boarding for all new team members
• Attract guests by developing and implementing marketing, advertising, public and community relations programs; evaluate program results; identify and track changing demands
• Document and approve guest meal comps and discounts to ensure guest satisfaction
• Maintain proper restaurant ambiance to contribute the guests experience
• Visit guests upon arrival, during their meal and upon exit to form genuine connections and ensure a great dining experience
• Create manager schedule for the Floor Managers to ensure that the restaurant is staffed correctly at all times
• Monitor and anticipate job openings to prepare for any hiring needs
• Hold team members accountable to our high standards through effective coaching and communication
• Communicate daily specials, shift priorities and daily production pars to team members through pre-shift meetings and line checks
• Prepare P&L reports, declining budgets and review results with Director of Operations
• Communicate with Director of Operations on a regular basis to discuss restaurant performance and opportunities
• Cultivate a positive image of our business that will continue to enhance TRC’s reputation
• Conduct weekly manager meetings to review financial data, sales, events, and team members
• Conduct walkthroughs throughout the shift to monitor operations and ensure standards are being executed and maintained
• Run reports throughout shift to analyze key business metrics; run open and closing reports to reconcile and account for and report any discrepancies to ensure that guest checks are accurate
• Delegate and ensure sanitation procedures are in place and the restaurant is clean and organized at all times
• Delegate closing, cleaning and maintenance duties to ensure all closing tasks are accounted for
• Adhere to alcohol awareness procedures

POSITION QUALIFICATIONS

Competency Statement(s)

• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Business Alignment – Aligns the direction, products, services and performance of a business line with the rest of the organization
• Coaching & Mentoring – Enables team members to grow and succeed through feedback and instruction
• Communication – Listens to others and communicates in an effective manner
• Leadership – Promotes organizational mission and goals, while showing how to achieve them
• Problem Solving – Resolves difficult or complicated challenges
• Relationship Building – Builds constructive working relationships with stake holders
• Staff Management – Manages staff in ways that improve their ability to succeed on the job

Requirements

SKILLS & ABILITIES

Education: High School diploma or equivalency required; College Education preferred

Experience: Three years management experience in the hospitality industry

Computer Skills: N/A

Certificates & Licenses: N/A

Other Requirements: able to communicate (speak, read, and write) in English; must be 21 years of age or older