Restaurant Manager General Manager GM

FT Exempt position for General Manager (GM) of Places Restaurant

Places Restaurant is a full service restaurant. Places is a 70 to 99 scratch madetoorder kitchen.

JOB SUMMARY

Responsible for overall operations of designated Village restaurant ensuring quality customer service and compliance with all food and beverage regulations. Supportive of the Villages mission values and service/hospitality (PRIDE) expectations. Completes training as required by policy.

ESSENTIAL JOB FUNCTIONS

• Directs hiring and assignment of personnel; oversees scheduling and payroll.
• Confers with food preparation and other personnel to plan menus and related activities; utilizes the recipe system; reviews and assigns daily and weekly food production requirements.
• Coordinates on and off premise catering functions.
• May be responsible for oversight of assisted living and memory care dining home meal tray delivery and wheelchair escorts depending on designated restaurant.
• Reviews financial transactions and monitors budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Responsible for cost control in the areas of food labor supplies linen and maintenance.
• Responsible for developing associate training programs and materials conducting training sessions and maintaining training logs; conducts premeal line up meetings with staff.
• Conducts performance goal setting and performance reviews; provides positive feedback and counsels and disciplines associates as needed.
• Meets regularly with residents to determine satisfaction level; investigates and resolves food quality and service complaints.
• Operates within the rules and regulations of John Knox Village county and state.
• Responsible for implementing marketing programs for the restaurant.
• Establishes production of food and quality control program; regularly inspects food handling and sanitation procedures; maintains a safety and accident prevention program.
• Performs any or all duties necessary for the proper operation of the Food Service Unit.

• Adheres to all safety regulations and requirements.
• Handles stress well and gets along with others within the workplace and with customers outside the department.
• Maintains acceptable standards of workplace conduct.

The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs. The incumbent is expected to perform all assigned responsibilities.

ESSENTIAL QUALIFICATIONS

Education:

• BA or BS in Hospitality Management or related field preferred. Four 4 years of related management experience in lieu of degree.

Licenses/Certifications:

• Registered Dietician is preferred.
• Must be ServSafe certified or must obtain certification within a year of accepting position.
• Must have a current Class E Drivers license. (Fireside Restaurant Only).

Knowledge and Skills (required unless otherwise noted):

• Ability to work with a large group of residents/customers.
• Knowledge of cash handling and cash register operation.
• Basic knowledge of Microsoft Word Excel and Outlook
• Ability to speak in simple sentences; read and interpret documents such as safety rules operating instructions handbooks and procedure manuals; write reports correspondence and manuals; add subtract multiply divide; taste and/or smell.

SPECIAL WORKING CONDITIONS

• Primarily works in a kitchen and restaurant environment.
• The Food Service Associates and Restaurant/Village Care Center Management Staff and Catering Staff and Supervisors are exposed to both extreme heat and cold with working around ovens/grills/cook tops and in freezers/coolers. These positions are also exposed to steam when handling food. They also handle sharp blades such as knives.
• Must be able to work irregular hours.

• All associates may be called upon to assist other departments in a declared emergency situation.

PHYSICAL AND MENTAL DEMANDS

The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maximum occasional lift of 55lbs from 464 inches; maximum frequent lift of 35 lbs from 075 inches; Maximum occasional carry of 55 lbs at selfselected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft; Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs 2 person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 3672 inches; Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs; Occasional climb of 18 inches; Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches; Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation; Frequent fine motor coordination; frequent hand coordination; constant foot coordination; constant balance; constant walking; occasional sitting.

Supervision Received/GIVEN

Supervision received from Director of Dining Services. Direct supervision given to assigned restaurant staff.

EOE/D/V

NicotineFree Workplace

Postoffer background check and health screening required

Required Experience:

Director