SUMMARY
The General Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and beverage, supplies, optimize profits and ensure that guests are satisfied with their dining experience
General
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
• Promote the establishment through appropriate marketing media and tracking the return on marketing investment.
• 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.
• Responsible for ensuring that all revenues and expenditures are accurately noted in financial reports to the owner.
• Oversee and assist enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and Tribal, Federal and State laws as may be applicable.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate operation's cost (i.e. including 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.
• Oversee and estimate food needs, place orders with distributors, scheduling deliveries of fresh food and supplies.
• Must be ServSafe certified and uphold all Servsafe guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Provide direction to employees regarding operational and procedural issues.
• Interview employees and/or be part of the interview team as it relates to the kitchen line. Conduct hiring, supervise, develop and, when necessary, terminate employees.
• Conduct and/or oversee orientation, explain The Ridge's 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.
• 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, menu planning and costing, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports.
• Must possess a valid Michigan driver's license.
• Must have reliable transportation.
