POSITION REQUIREMENTS:

 

A high school diploma is required. Minimum of 10 years of restaurant management experience preferred. This position requires strong leadership skills along with a passion for food and the preparation and presentation thereof. Catering and special event booking experience required. Must have P&L and inventory processing experience and knowledge.

 

POSITION SUMMARY:

 

The General Manager oversees all daily operations, ensures that the restaurant operates efficiently and profitably while maintaining the reputation and culture. He or she must coordinate a variety of activities and is responsible for the business performance of the restaurant as well as maintaining high standards of food, service, and health and safety. The GM oversees all front and back of the house operations, including staff management, staff scheduling, P&L processing, product inventory, guest satisfaction and all product ordering. The GM develops new recipes and daily specials and ensures perfect execution of all menu items.

 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

 

1. Ensure that quality culinary dishes are served on schedule at all times and to see that any problems that arise are rectified.


2. Ensure that the customers are fully satisfied with the quality of the meals and service.


3. Meet and greet customers and organize table reservations.


4. Advise customers on menu and wine choice.


5. Resolve customer complaints about food quality or service.


6. Approve all prepared food items that leave the kitchen and ensure that each dish meets the standard as noted in item 1 above and is presented in such fashion that any one dish at any given time is of photographic quality.


7. Determine how food is to be served to the customers.


8. Maintain and ensure use of standardized recipes.


9. Demonstrate to cooks and other workers in the preparation, cooking, garnishing, and presentation of food.


10. Demonstrate new cooking techniques and equipment to staff.


11. Determine the sizes and quantities in which the meals are served.


12. Spot problems and resolve them quickly and efficiently.


13. Create successful menu items based on many considerations, and assign prices based on cost analysis for both food and beverage items.


14. Estimate food and beverage consumption, place orders with suppliers and schedule delivery of fresh food and beverages.


15. Inspect all deliveries for quality and quantity.


16. Be in contact and negotiate with all vendors for best quality and best price.


17. Develop and implement SOPs for all aspects of the restaurant.


18. Coordinating the entire operation of the restaurant including front and back of the house.


19. Order supplies of non-food items such as dishes and silverware, cooking utensils, and cleaning products.


20. Direct cleaning of kitchen and dining areas to maintain sanitation standards and keep appropriate records.


21. Maintain cleanliness, hygiene, and safety in the facility.


22. Ensure food is stored in the correct manner.


23. Managing staff and providing them with positive and negative feedback. Develop initiatives to provide an atmosphere that is conducive to long term satisfied employees.


24. Hire talented and skilled personnel to staff the restaurant.


25. Direct and coordinate all activities of the staff.


26. Prepare and post weekly schedules for all staff members.


27. Obtain required training for all staff members and provide optional training as needed to ensure that the restaurant has highly trained staff in all aspects of the business.


28. Conduct training and interactive and practical learning sessions for all staff members on a daily basis. Staff development is the key to success.


29. Recruit, hire, and motivate the staff.  


30. Ensure that all employees adhere to the company’s uniform standards.


31. Maintain the facility and equipment so that everything is in working order at all times.


32. Perform quarterly appraisals of all staff members.


33. Organize and supervise the shifts of kitchen, waiting, and cleaning staff.


34. Develop your replacement so that you can leave someone in charge and have some time off.


35. Search out the best price and highest quality equipment when needed. Replace equipment as needed.


36. Arrange to have equipment repaired or maintained and schedule other services.


37. Responsible for all marketing and business development actions such as promotional events and discount schemes.


38. Analyzing and planning restaurant sales levels and profitability.


39. Preparing all reports as required at the end of shift/week including staff control, food control, beverage control, and sales.


40. Prepare cash drawers and maintain petty cash as required.


41. Total receipts and balance against sales, deposit receipts, and lock facility at the end of each day.


42. Inspect supplies, equipment, and work areas to ensure conformance to established standards and regulatory compliance.


43. Ensure that all required licenses and permits are current and properly posted.


44. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.


45. Monitor sanitation practices to ensure that employees follow standards and regulations.


46. Use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.


47. Update and use job related knowledge.


48. Be able and available to work on site and off site for events that may arise at other KING entities such as El Lobo.


49. Any other duties as assigned.