General Manager | Crenshaw's Restaurant

JOB PURPOSE: The Restaurant General Manager is responsible for managing the daily operations of our restaurant including the selection development and performance management of addition they oversee the inventory and ordering of food and supplies optimize profits ensure guest and associate to company standards and service levels to increase sales and minimize costs including food beverage supply utility and labor 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 proceduresFood safety and planningEnforce 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 for ensuring consistently high quality of food preparation and professional restaurant image including restaurant cleanliness proper uniforms and appearance food and beverage costs. Supervise portion control and quantities of preparation to minimize serviceEnsure impeccable service at all touch points as part of the dining regular audits of steps of service and service style. Partner with our departments to optimize guest a culture that fosters a luxury experience for the guest. Recognize special occasions in a genuine and thoughtful way. Operational responsibilitiesEnsure that proper Ecosure and State food safety practices & procedures are in place to protect employees and guests. 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 shifts which include: daily decision making scheduling planning while upholding standards product quality and and resolve complaints concerning food quality and direction to employees regarding operational and procedural standards and for direct hiring supervision development and corrective action of orientation and oversee the training of new employees by providing ongoing feedback establishing performance expectations and conducting daily stand-up meetings using tools to reinforce POE & Forbes standards. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all :Must have at least 4 years in a Management Role preferably in a high-volume setting. Knowledge of computers (MS Word Excel)Proficient in the following dimensions of restaurant functions: food planning and preparation purchasing sanitation food safety company policies and procedures personnel management recordkeeping and preparation of reportsBroad knowledge of beer spirits and wine with ability to recognize and promote important trends and capitalize on popular alcohol service certification requiredPersonal RequirementsSelf-discipline initiative leadership ability and polite manner and a neat and clean to motivate employees to work as a team to ensure that food and service meet appropriate be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant possess good communication skills for dealing with diverse to coordinate multiple tasks such as food beverage and labor cost while maintaining required standards of operation in daily restaurant to determine applicability of experience and qualifications of job applicantsMust be able to work varied hours including nights holidays and weekends