Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest hospitality, food quality, cleanliness, and sanitation.

Manage essential business duties related to the day-to-day operations of the restaurant, specifically in the areas of Hospitality, Safety, Cleanliness, Kitchen, and Bar. The General Leader provides clear direction to management and hourly employees and communicates all necessary business, employee, and guest updates to management and the Home Team. 

Responsibilities

Focus

• Promote, work, and act in a manner consistent with the Mission of the Range Cafe: 

The Range Cafe’s mission is to enrich the lives of our guests, our employees, and our owners. We do this through superior quality food and beverages, legendary hospitality, sales growth, cost controls, and treating our employees like family. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every guest, every time. 

• Promote, work, and act in a manner consistent with the Core Values of the Range Cafe: 
• HOSPITALITY FROM SCRATCH A hospitable environment should always feel natural, never forced. Kindness and compassion are the building blocks of our workforce. 
• GUEST AMAZEMENT From the moment a guest walks through our doors to the moment they leave they should be wowed. 
• ORDINARY FOOD DONE EXTRAORDINARILY WELL We pride ourselves on the ability to take simple, quality ingredients and create a fantastic dining experience 
• INSPIRED EMPLOYEES Our employees are excited to be a part of our team because we work hard on creating a hospitable environment. Happy employees make happy guests. 
• COMMUNITY GENEROSITY Our community allows us to thrive. By giving back, our strength in our community grows.

Safety & Quality

• The safety of our guests and employees is the General Leader’s #1 responsibility. 
• Monitor compliance with health and fire regulations regarding food handling and building maintenance.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Keep records required by government agencies: temp logs, illness, grease trap cleaning, hood cleaning, pest control.
• Two daily line checks to test food by tasting and smelling it to ensure quality, flavor, and freshness. 
• Review work procedures to identify problem areas and implement process improvements for safety. 
• Oversee location maintenance and repair.
• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in a safe and presentable manner.
• Ensure all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

Procedure & Policy

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Including but not limited to credit card processing and cash deposits.
• Update the location Prime Cost worksheet with invoices, sales, and labor on a daily basis.
• Ensure that all products are received in the correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive food and beverage deliveries, checking delivery to verify product quality and quantity.
• Monitor timesheets, payroll, scheduler, and employee access to schedules and pay stubs. 
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and hospitality.
• Maintain food and equipment inventories and keep inventory records.
• As needed, help employees with hospitality and culinary tasks to ensure smooth operations. 
• Plan menus and food utilization for large parties or events based on the anticipated number of guests.
• Schedule use of facilities or catering for events, large groups, and reservations. 
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Assess staffing needs according to business levels, recruit and hire staff.
• Oversee the ordering and receiving of all products and services: food, liquor, wine, beer, supplies, and R&M. 
• Aim to achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Follow all guidelines in the Leader Training Manual and the Employee Handbook.
• Work a minimum 45-hour, work week with 1 opening and 1 closing shift per week or average for the month.
• Follow recommended schedule templates. 
• Attend and participate in all scheduled leader meetings. 
• Keep a current calendar of your leadership team’s schedule and meetings. 
• Uphold and adhere to all policies and procedures in the current Range Cafe Employee Handbook for salary leaders and hourly staff. 
• Uphold and adhere to all policies and procedures in the current Range Cafe Leader Manual for both Hospitality and Culinary Leaders. 
• Follow all guidelines in the Leader Training Manual and the Employee Handbook.
• Be on time for all scheduled shifts and meetings.
• Follow the Leader Attire policy for scheduled shifts, meetings, and location visits.
•  Set an example for hourly staff by following all Range Café policies and procedures.

Hospitality & People

• Table touch & check-in with all guests and employees to ensure 100% internal and external hospitality. 
• Investigate and resolve all guest complaints regarding food, service, or accommodations.
• Fill in for fellow employees when needed to ensure guest service standards and efficient operations.
• Working with the Home Team to develop, plan, and implement marketing & promotions.
• Review work procedures to identify problem areas and implement process improvements for hospitality. 
• Continually strive to develop employees in all areas of leadership and professional development.

Basic Knowledge

• Aloha POS
• Excel & Word
• Basic computer operations
• US Foods inventory and ordering system
• Homebase
• Resy
• Company Google Calendar 
• Current timekeeping and schedule process

Required Skills/Abilities:

• Excellent supervisory and leadership skills.
• Excellent interpersonal skills with a focus on internal and external hospitality. 
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Excellent knowledge of food handling, food safety, and all restaurant guidelines.
• Proficient with Microsoft Office.
• Development of new leaders. 

Physical Requirements:

• Work a 45-hour week. 
• Prolonged periods of standing and walking. 
• Must be able to lift 25 pounds at times.
• Must be able to assist and fill in all positions in the restaurant.