General Manager (Anaheim)

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Description

SUMMARY: The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing the daily operations of the restaurant, including selection, development, and performance management of employees. In addition, the Restaurant General Manager oversees the inventory and ordering of food and supplies, optimizes profits, and ensures guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager.

Primary Responsibilities Include

• FINANCIAL: Adhere to company standards and service levels to increase sales. Manage costs to meet budget targets focusing on cost of sales, labor costs, and cash over/short. Analyze variances and initiate corrective actions with a high sense of urgency. Responsible for ensuring all financial and personnel/payroll administrative duties are completed accurately, on time, and in accordance with company policies and procedures.

FOOD SAFETY AND PLANNING:

• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, and complying with health and legal regulations.
• Ensure consistent high-quality food preparation and service.
• Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Maintain accurate inventory and control costs of goods.
• Supervise portion control and preparation to minimize waste.
• Estimate food needs, place orders, and schedule deliveries.
• Must be ServSafe certified and uphold all ServSafe guidelines.
• Complete weekly Food Excellence Self-Assessment.

GUEST SERVICE:

• Ensure positive guest service in all areas. Respond to complaints and take appropriate actions to turn dissatisfied guests into return guests.

OPERATIONS:

• Ensure a safe working environment, complete accident reports, and manage shifts including decision-making, scheduling, and planning.
• Investigate and resolve food quality and service complaints.
• Complete weekly Food Excellence audits.

PERSONNEL:

• Recruit, select, train, supervise, coach, counsel, and terminate employees as needed.
• Ensure all employees complete training and communicate job expectations.
• Develop employees and maintain staffing plans.
• Conduct monthly staff meetings and develop future leaders.

Accountabilities:

• Maintain compliance with all regulations and company policies. Perform loss prevention audits.
• Uphold company’s purpose and values.
• Keep the District Manager informed of issues and take corrective actions.
• Complete responsibilities timely and foster a positive working environment.

Work Schedule:

• Work 50+ hours/week, including 3 busiest days, with a mix of opening, mid, and closing shifts.

Seniority level

• Director

Employment type

• Full-time

Job function

• Management and Manufacturing
• Industries: Hospitality

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