SUMMARY:

The General Manager (GM) at Ten20 Tavern is responsible for overseeing daily operations, ensuring high-quality guest experiences, and meeting sales, cost, and profitability objectives. The GM leads both front and back of house operations, including staffing, training, and managing team performance. The GM is also responsible for inventory control, financial performance, and creating a positive, efficient work environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

- Ensure guest service meets Ten20 Tavern’s standards for quality and friendliness.

- Oversee food prep, cooking, and plating to meet company quality standards.

- Manage inventory, purchasing, and food cost controls.

- Monitor labor costs, create schedules, and adjust staffing as needed based on sales volume.

- Ensure food safety practices are followed, complying with health and safety regulations.

- Hire, train, and develop staff, ensuring all employees meet performance expectations.

- Provide ongoing feedback and coaching to team members.

- Handle payroll, staffing adjustments, and personnel changes, ensuring compliance with federal requirements.

- Achieve financial objectives, including sales targets, food costs, and labor costs.

- Protect company assets by adhering to cash handling and inventory control procedures.

- Maintain a clean, organized, and safe kitchen and dining area, following preventative maintenance and cleaning protocols.

- Lead the team to promote a high level of efficiency, morale, and guest satisfaction.

QUALIFICATIONS:

- High School diploma or GED required; some college preferred.

- Previous restaurant management experience, with at least 3 years in a supervisory role.

- ServSafe certified.

- Strong communication and interpersonal skills.

- Ability to understand P&L statements, labor analysis, and inventory control.

-Problem-solving and critical thinking abilities, especially under pressure.

- Ability to handle day-to-day challenges and adjust priorities quickly.

- Leadership skills to develop, motivate, and guide a team to success.

COMPUTER SKILLS:

- Proficient in Excel, Word, Outlook, and other basic office software.

- Comfortable using point-of-sale (POS) systems and scheduling software.

PHYSICAL DEMANDS:

- Must be able to lift up to 60 pounds occasionally and perform physical tasks like kneeling, bending, and reaching.

- Frequent standing, walking, and manual handling of products.

- Ability to work in both hot and cold environments (e.g., kitchen, walk-in freezer).

- Ability to climb ladders, operate kitchen equipment, and carry or move boxes.

WORK CONDITIONS:

- Ability to work flexible hours, including nights, weekends, and holidays.

- Subject to both inside and outside work conditions, including exposure to hot and cold environments.

EQUIPMENT USED:

- Fryers, broilers, grills, ovens, walk-in freezers, cash registers, computers, and other kitchen tools.

NOTE: This description is not all-inclusive and may be subject to change based on operational needs. Management may adjust responsibilities as necessary.