Restaurant General Manager
Restaurant General Manager
Posted on :
31-07-2025
Employer Active
1 Vacancy
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Jobs by Experience
4-5years
Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
31-07-2025
Job Description
The General Manager is responsible for managing the daily operations of our restaurant including the selection development and performance management of employees at the branch in Brooklyn addition they oversee the inventory and ordering of food and supplies optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Regional Vice President.
Primary responsibilities include:
General
Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
Financial
Adhere to company standards and service levels to increase sales and minimize costs including food beverage supply utility and labor costs. Responsible for ensuring that all financial (invoices reporting) and personnel/payroll related administrative duties are completed accurately on time and in accordance with company policies and procedures.
Food safety and planning
Enforce sanitary practices for food handling general cleanliness and maintenance of kitchen and dining areas. Ensure compliance with operational standards company policies federal/state/local laws and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image including restaurant cleanliness proper uniforms and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
Estimate food needs place orders with distributors and schedule the delivery of fresh food and supplies.
Must be ServSafe certified.
Will uphold all ServSafe guidelines.
Guest service
Ensure positive guest service in all areas. Respond to complaints taking any appropriate actions to turn dissatisfied guests into return guests
Operational responsibilities
Ensure that proper security procedures are in place to protect employees guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision making scheduling planning while upholding standards product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring supervision development and when necessary termination of employees.
Conduct orientation explain the Whiskey Creek Philosophy and oversee the training of new employees.
Develop employees by providing ongoing feedback establishing performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
Community Involvement
Provide a strong presence in the local community and high level of community involvement by restaurant and personnel.
ACCOUNTABILITIES
Keeps Regional Vice President promptly and fully informed of all issues (i.e. Problems unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Whiskey Creek policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale productivity and efficiency/effectiveness.
Always provides a favorable image of Whiskey Creek to promote its We Care philosophy .
Performs other duties and responsibilities as required or requested.
SUPERVISION OF OTHERS
25 Employees each shift
WORKING CONDITIONS
Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week 50 hours).
Ability to perform all functions at the restaurant level including delivery when needed.
Position requires prolonged standing bending stooping twisting lifting products and supplies weighing 45 pounds and repetitive hand and wrist motion.
Work with hot cold and hazardous equipment as well as operates phones computers fax machines copiers and other office equipment
Requirements
QUALIFICATIONS
College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Word Excel).
Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation security company policies and procedures personnel management record keeping and preparation of reports.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background and credit check
PERSONAL REQUIREMENTS
Self-discipline initiative leadership ability and outgoing.
Pleasant polite manner and a neat and clean appearance.
Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food beverages and labor costs while maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
Benefits
Basic Salary
Leadership and communication skills. Strong understanding of food safety regulations. Inventory management. Menu planning and recipe development. Problem-solving abilities. Time management skills. Attention to detail. Basic computer skills for inventory and scheduling tasks Proven work experience as a Kitchen Manager, Restaurant Manager, or Head Chef. Hands-on experience with planning menus and ordering ingredients. Knowledge of a wide range of recipes. Familiarity with kitchen sanitation and safety regulations. Excellent organizational skills. Conflict management abilities. Ability to manage a team in a fast-paced work environment. Flexibility to work during evenings and weekends. Bachelor s degree in culinary arts or a related field (preferred). Certified Food Manager or similar certification (preferred). 4+ years of kitchen management experience (preferred).
Education
Bachelor of Science Degree in hotel/restaurant management is desirable.
Employment Type
Full Time
Company Industry
Key Skills
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