JOB SUMMARY:

The General Manager is a critical position in the expansion of the Slows Bar Bq concept to western Michigan. The Grand Rapids GM will be integrally involved in the planning and organizing of the location during the pre-opening & launch stages. Once the store opens, the GM will embody the necessary leadership traits to achieve stated objectives in sales, costs, food quality, guest service and satisfaction, employee retention, cleanliness and sanitation. The GM will work closely with the Head Chef and with the support of the regional team to achieve the location’s goals.

DUTIES & RESPONSIBILITIES

• Execute restaurant business plan by surveying demand; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

• Meet restaurant financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; proposing, developing and implementing strategies to increase average meal checks.

• Master & enforce all policies, procedures, standards, specifications, guideline & training programs.

• Ensure that all guests feel welcome and receive responsive, friendly & courteous service at all times.

• Ensure that all food & beverage products are consistently prepared & served according to the restaurant’s recipes, portioning & serving standards.

• Control cash & other receipts by adhering to cash handling & reconciliation procedures

• Prepare all required paperwork, including forms, reports & schedules in an organized & timely manner

• Ensure all equipment is kept clean & kept in excellent working condition through regular inspections and adhering to scheduled routine maintenance

• Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

• Conduct orientation, provide copy of Employee Manual, and explain the Company and Grand Rapids specific philosophy.  

• Develop employees by providing ongoing feedback, establishing challenging performance expectations and by providing regular performance coaching, counseling and informal and formal reviews.  

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards, of both the house and the employees.  

• Ensure labor is scheduled as required by anticipated business volume; all positions are staffed when and as needed and labor cost objectives are met

• Consistently enforce corrective action for any and all violations of company policies, rules & procedures

• Fully understand and comply with all federal, state, county & municipal regulations pertaining to health, safety & labor requirements of the restaurant, employees & guests.

• Ensure that proper security procedures are in place to protect employees, guests and company assets.

• Develop, plan & execute regionally-approved special events, marketing initiatives & promotional activities.

• Estimate food and beverage costs. Work with regional staff for efficient provisioning and purchasing of supplies.

• Supervise portion control and quantities of preparation to minimize waste.

• Estimate food needs, place orders with distributors, and along with kitchen management, schedule and ensure the delivery of fresh food and supplies.

• Ensure positive guest services in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return customers.

• Investigate and resolve complaints concerning food quality and service by taking appropriate corrective action with involved and/or responsible team members. Identify and address opportunities for further training.

• Provide strong presence in local community and high level of community involvement by restaurant and personnel.   

• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

• Leverage technology and implement systems to increase efficiencies wherever possible without compromising product integrity or guest experience.