As a General Manager, you will be responsible for leading and driving the daily operations of your respective restaurant. You will oversee the kitchen and Front of House to ensure a positive guest experience. You will lead our team and be responsible for all functions to ensure a smooth operation. This leader is self-motivated, positive, and passionate for fostering a great sense of teamwork in an environment of exceptional customer service.

Duties & Responsibilities

• Meet and exceed financial and profitability goals
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, 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
• Manage the facility while upholding our standards of excellence and hospitality
• Establish and build community relations
• Enforce 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
• Work with main office 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 schedule the delivery of fresh food and supplies
• Must be ServSafe certified
• Will 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
• 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 include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts
• Investigate and resolve complaints concerning food quality and service
• Provide direction to employees regarding operational and procedural issues. Interview hourly employees.
• Direct hiring, supervision, development and, when necessary
• Conduct orientation and new hire training, explain the Common Bond Philosophy, and oversee the training of new employees
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting annual performance reviews
• Manages team members fairly and take a personal interest in knowing all team members
• Project a positive and motivated attitude among team members
• Coach and counsel team members in a timely manner and in accordance with company policy

Required Knowledge, Skills and Abilities

• Minimum 3 years of Restaurant General Management experience in a high volume, fast-paced environment with a focus on exceptional customer service
• Ability to learn and train others on all aspects of the restaurant
• Ability to drive hospitality and inspire others to do so
• Must be able to coach and develop others
• Must always be able to work an 8-hour shift standing up; 50 hours per week
• Ability to lift up to 50 lbs.

Reports to: Director of Operations

FLSA Status: Exempt