General Manager
General Manager
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Salary Not Disclosed
1 Vacancy
Job Description
The General Manager for our new full-service Slows location in Berkley is a dynamic results-driven leader responsible for all aspects of restaurant operations ensuring the highest standards of quality service cleanliness and profitability. This role requires a deep passion for quality and consistent meals exceptional guest service and the ability to build motivate and develop a high-performing team in a fast-paced environment. The General Manager will be the face of the restaurant fostering a welcoming atmosphere for guests while meticulously managing financial performance inventory and compliance.
Key Responsibilities:
1. Operational Excellence & Guest Experience:
- Oversee all front-of-house (FOH) and back-of-house (BOH) operations ensuring seamless service delivery from order to table.
- Champion exceptional guest service actively engaging with patrons addressing feedback and resolving complaints to ensure 100% guest satisfaction.
- Maintain the highest standards of food quality presentation and consistency for all items sides and beverages.
- Ensure a clean organized and inviting dining environment including the dining room restrooms and outdoor seating areas.
- Implement and enforce all health safety and sanitation regulations including food handling and responsible alcohol service.
- Oversee the proper use and maintenance of all restaurant equipment.
2. Financial Management & Profitability:
- Accountable for achieving sales profitability and guest count targets.
- Develop and manage operational budgets focusing on cost controls for food beverage labor and supplies.
- Conduct regular inventory management including ordering receiving and rotating products to minimize waste and optimize costs.
- Analyze sales data labor reports and P&L statements to identify trends areas for improvement and implement corrective actions.
- Implement effective cash handling procedures and security measures.
- Identify and implement initiatives to drive sales such as local marketing catering opportunities and special events.
3. Team Leadership & Development:
- Recruit hire onboard train and develop all FOH restaurant staff: (servers hosts bartenders). Supervise and support recruiting and training for BOH positions: (pitmasters line cooks prep cooks dishwashers).
- Create and manage employee schedules efficiently to meet operational needs while controlling labor costs.
- Foster a positive respectful and high-performance work culture leading by example.
- Conduct regular performance reviews provide constructive feedback and address performance issues in a timely and effective manner.
- Promote ongoing training and development for all team members ensuring they have the skills and knowledge to excel in their roles.
- Ensure compliance with all labor laws and company HR policies.
4. Inventory & Supply Chain Management (BBQ Specific):
- Manage the storage and rotation of perishable inventory to prevent spoilage and ensure freshness.
- Develop and maintain strong relationships with vendors.
- Forecast demand and work with internal production team to maintain pars
5. Administrative & Compliance:
- Complete all administrative duties accurately and on time including payroll reporting and permit/licensing renewals.
- Ensure compliance with all federal state and local laws and regulations including alcohol service health codes and employment laws.
- Respond to and resolve any guest or employee issues escalating to ownership/HR as necessary.
- Maintain organized records for all operational and financial activities.
Requirements
- Education:High School Diploma or GED required; Associates orBachelors degree in Hospitality Management Business Administration or a related field preferred.
- Experience:Minimum of 3-5 years of1progressive management experience in a high-volume full-service restaurant with at least 2 years in a General Manager role.Significant experience in a full-service BBQ restaurant is highly preferred. Previous catering and private experience a plus.
- Certifications:ServSafe Manager Certification required (or ability to obtain within 30 days of hire). Additional food safety or hospitality certifications are a plus.
- Knowledge:
- Comprehensive understanding of FOH and BOH operations in a full-service restaurant.
- Strong financial acumen including P&L management budgeting inventory control and labor cost analysis.
- Familiarity with restaurant POS systems and other relevant software.
- Knowledge of relevant health and safety regulations and labor laws.
- Skills:
- Proven leadership and team-building skills with the ability to inspire and motivate staff.
- Excellent communication (written and verbal) interpersonal and customer service skills.
- Strong problem-solving and decision-making abilities especially under pressure.
- Exceptional organizational skills and attention to detail.
- Ability to multitask and manage multiple priorities effectively in a fast-paced environment.
- Proficiency in Microsoft Office Suite (Word Excel) Google Suite and other cloud-based restaurant management software platforms.
- Personal Attributes:
- Passion for food and hospitality.
- High level of integrity and professionalism.
- Self-motivated and proactive with a strong work ethic.
- Adaptable and flexible with the ability to work evenings weekends and holidays as required.
- Positive attitude and a guest-centric approach.
Physical Requirements:
- Ability to stand and walk for extended periods (8-12 hours).
- Ability to lift carry push and pull up to 50 pounds regularly.
- Ability to bend stoop and reach overhead.
- Exposure to hot and cold temperatures (kitchen environment walk-in coolers/freezers).
Benefits
Health & Dental
PTO / Vacation Time
Required Experience:
Director
Employment Type
Full-Time
