The General Manager is responsible for the overall management of the restaurant daily operations and is responsible for managing and leading the entire operation of the restaurant. The GM must ensure optimum guest satisfaction, hiring and developing hospitality focused team, increase sales and profit margins, while working within the framework of company values and policies.

Key Areas of Responsibility:

Control day-to-day operations by scheduling labor, ordering food & supplies, and developing the team
Estimate food consumptions, monitor inventory and schedule delivery of fresh food and beverages
Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met, as well as alcohol regulations are obeyed (if applicable)
Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train
Maintain budget and employee records, prepare payroll, and pay bills or monitor bookkeeping records
Manage shifts which include: daily decision making, scheduling, planning while upholding standard, product quality and cleanliness of the kitchen & restaurant.
Monitor food preparation and methods, ensuring 100% compliance with company operation policy
Ensure compliance with operational standards, company policies, fed/state/local laws & ordinances.
Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward company objectives
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.
Arrange for maintenance and repair of equipment and other services
Ensure food quality and 100% customer satisfaction; including responding to complaints & retaining customers
Ensure complete and timely execution of corporate & local marketing programs
Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
Stay involved with the local community and promote community involvement with the staff and store

Qualifications

High School, College or University Degree Preferred
2-4 years supervisory experience in a food service environment, including Profit & Loss responsibility, food purchasing, sanitation, personnel management, recordkeeping, and preparation of reports.
Basic business math and accounting skills
Demonstrates leadership and teamwork skills
Good oral/written communication skills
Strong analytical/decision-making skills
Basic computer literacy

Required qualifications:

Legally authorized to work in the United States

Preferred qualifications:

16 years or older
At least high school diploma or equivalent or higher

Key Areas of Responsibility:

Control day-to-day operations by scheduling labor, ordering food & supplies, and developing the team
Estimate food consumptions, monitor inventory and schedule delivery of fresh food and beverages
Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met, as well as alcohol regulations are obeyed (if applicable)
Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train
Maintain budget and employee records, prepare payroll, and pay bills or monitor bookkeeping records
Manage shifts which include: daily decision making, scheduling, planning while upholding standard, product quality and cleanliness of the kitchen & restaurant.
Monitor food preparation and methods, ensuring 100% compliance with company operation policy
Ensure compliance with operational standards, company policies, fed/state/local laws & ordinances.
Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward company objectives
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards.
Arrange for maintenance and repair of equipment and other services
Ensure food quality and 100% customer satisfaction; including responding to complaints & retaining customers
Ensure complete and timely execution of corporate & local marketing programs
Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
Stay involved with the local community and promote community involvement with the staff and store

Qualifications

High School, College or University Degree Preferred
2-4 years supervisory experience in a food service environment, including Profit & Loss responsibility, food purchasing, sanitation, personnel management, recordkeeping, and preparation of reports.
Basic business math and accounting skills
Demonstrates leadership and teamwork skills
Good oral/written communication skills
Strong analytical/decision-making skills
Basic computer literacy

Required qualifications:

Legally authorized to work in the United States

Preferred qualifications:

16 years or older
At least high school diploma or equivalent or higher

Shane's Rib Shack

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General Manager - Full-time / Part-time