General Manager

Accountable for all facets of restaurant's operation and is responsible both for the purchase, receipt, and presentation of all food products in a timely manner and in a manner consistent with established recipes and procedures. Also responsible for ensuring that our standard of food preparation and outstanding service (hospitality) is upheld at all times. The General Manager is an entrepreneur and responsible for all decisions made inside and outside the four walls of his/her restaurant.

ESSENTIAL FUNCTIONS:

• Accountable for production/preparation of food and driving sales and guest satisfaction.
• Enforces compliance with all employment policies applicable to restaurant (does so with the assistance of the rest of the management team).
• Directs the work of management team, including setting weekly management schedules, and assigning areas of responsibility to Managers of the restaurant.
• Inspires management team to deliver service at the pace and effectiveness to meet or exceed operational standards for food preparation and hospitality and to improve sales.
• Responsible for performance management of restaurant's management team. This includes, but is not limited to, conducting weekly meetings with Managers, conducting performance evaluations, coaching, and providing discipline when necessary.
• Responsible for conducting final interviews of all hourly employees and making or approving all hiring decisions for the restaurant.
• Is responsible ultimately for all food and labor costs.
• Manages period P&L and is responsible for providing period P&L recap.
• Is ultimately responsible for tracking inventory, labor, and product mixes.
• Is responsible for providing projections and analyzing weekly inventories and waste. This is meant to ensure proper and efficient use of all inventory.
• Is responsible for planning, preparing, and overseeing store's weekly, period, and yearly budgets.
• Conducts sales and labor planning meetings with management staff on a regular basis.
• Is ultimately responsible for all employee schedules. Ensures adequate labor is in place for restaurant.
• Analyzes, processes, and reviews weekly invoices, including those for supplies, maintenance, food, linen, etc.
• Verifies daily food safety checklist has been properly executed on the line as part of overall responsibility for inventory and safety in BOH.
• Responsible for ensuring that audit and training standards are being maintained.
• Responsible for ensuring that management and staff are trained on equipment maintenance, cleaning procedures, and safe food handling procedures, and that management always maintains a safe environment for employees and guests.
• Responsible for enforcing appropriate security measures at the restaurant.
• Develops and/or implements, with assistance of Managers, incentive programs and contests.
• Oversees all marketing activities.
• Oversees development of all employees, Key employees, and Managers, which includes training on employment policies and practices.
• Maintains culture and ensures a safe and healthy work environment for staff and Managers.
• Acts as primary liaison with all store vendors and Corporate Office contacts.
• Plans, prepares for, and attends weekly and quarterly regional meetings with other General Managers and Regional Director to report on restaurant's P&L and other matters affecting the restaurant.
• Responsible for creating a fun, safe environment for the restaurant by, in part, living and following Company's Core Values, Mission, and Vision.

ADDITIONAL REQUIREMENTS:

• Minimum of High School Diploma or GED required, some College preferred.
• Must be 18 years of age or older.
• Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook) and able to adapt to new systems quickly.
• Must be able to perform all job functions safely.
• Must be able to complete all other tasks and responsibilities as assigned by Regional Director.

OTHER SKILLS:

• The ability to delegate and lead a team of 25 or more individuals.
• The ability to solve problems and handle high-stress situations.
• Extensive knowledge of financials.
• Good understanding of servant leadership.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

PHYSICAL DEMANDS:

Physical Demands

Stand C (Constantly)

Walk C (Constantly)

Sit O (Occasionally)

Handling/fingering F (Frequently)

Reach outward F (Frequently)

Reach above shoulder F (Frequently)

Climb O (Occasionally)

Crawl O (Occasionally)

Squat or kneel O (Occasionally)

Bend F (Frequently)

Lift/Carry

10 lbs or less F (Frequently)

11-20 lbs F (Frequently)

21-50 lbs F (Frequently)

51-100 lbs O (Occasionally)

Over 100 lbs N (Not Applicable)

Push/Pull

12 lbs or less F (Frequently)

13-25 lbs O (Occasionally)

26-40 lbs N (Not Applicable)

41-100 lbs N (Not Applicable)

N (Not Applicable) Activity is not applicable to this occupation.

O (Occasionally) Occupation requires this activity up to 33% of the time (0 2.5+ hrs/day)

F (Frequently) Occupation requires this activity from 33% 66% of the time (2.5 5.5+ hrs/day)

C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day)

WORK ENVIRONMENT:

A restaurant environment. This job description includes essential functions and basic duties and is intended to provide guidelines for job expectations and the employee's ability to perform the position described. It is not an exhaustive list of all functions, responsibilities, skills, and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document is not a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate.

The Saxton Group is an Equal Opportunity Employer. Qualified applicants will be considered without regard to age, race, color, religion, sex, disability, and/or national origin. Employment is contingent upon completion and review of background investigation.