General Manager
DescriptionSUMMARYThe General Manager is responsible for managing the daily operations of ourrestaurant, including the selection, development and performance management ofemployees.
In addition, they oversee the inventory and ordering of food and supplies,optimize profits and ensure that guests are satisfied with their dining experience.
TheGeneral Manager reports to the Regional Vice President.
ESSENTIAL FUNCTIONSPrimary responsibilities GeneralOversee and manage all areas of the restaurant and make final decisions on matters of importance.
FinancialAdhere 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 timeand in accordance with company policies and procedures.
Food 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 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 ofpreparation 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 serviceEnsure positive guest service in all areas.
Respond to complaints, taking any and all 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 daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and serviceCompany Informationwww.
fierycrabseafood.
comJ-18808-Ljbffr Recommended Skills Administration Decision Making Finance Food Preparation Food Processing Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
In addition, they oversee the inventory and ordering of food and supplies,optimize profits and ensure that guests are satisfied with their dining experience.
TheGeneral Manager reports to the Regional Vice President.
ESSENTIAL FUNCTIONSPrimary responsibilities GeneralOversee and manage all areas of the restaurant and make final decisions on matters of importance.
FinancialAdhere 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 timeand in accordance with company policies and procedures.
Food 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 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 ofpreparation 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 serviceEnsure positive guest service in all areas.
Respond to complaints, taking any and all 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 daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and serviceCompany Informationwww.
fierycrabseafood.
comJ-18808-Ljbffr Recommended Skills Administration Decision Making Finance Food Preparation Food Processing Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
