The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to coach and give guidance to the FOH crew members of the expectation as well as maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to the ownership and corporate management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees.
SERVICE DEFINITION:
A knowledgeable and friendly person(ality) serving in a quick and efficient manner with a passion to maintain their sections by facilitating all service steps and constantly searching for ways to anticipate our guests needs with best hospitable intentions.
Serves customers in a professional manner as per training guidelines. Running food and managing the entire guest experience from start to finish
Uses suggestive selling techniques to offer food specials, menu items, daily desserts and other types of promotions
Applies knowledge of full menu and other restaurant information such as restaurant hours, table numbers and payment options
Responsible for full daily communication of operation including text, email and by phone call
Cross-training of qualified team members to expand the operational efficiency of all shifts,
Assign daily work stations, ensure opening and closing duties have been completed properly
Manage breaks and employee scheduling
Ensure cleanliness and provide oversight to the cleaning program
Manage the day-to-day operation; ability to identify and resolve problems effectively
Manage cash handling procedures with precision including turning in all cash/cc transaction receipts at end of each shift and properly reconciliation of nightly cash drops. No room for error policy regarding all cash handling transactions.
Oversee FOH employee tips with full accountability
Ensure consistent and accurate reporting of all daily server reports, end of night reporting, timeclock review/edits
Manage store opening and closing procedures as responsible key holder
Organizational skills with sense of urgency and a positive attitude
Communicating with Maintenance Department of basic repairs and upkeep of the facility and/or safety concerns. Report violations immediately to management
Effectively lead others, including work relationships, with emphasis on an exceptional work environment for all employees
Delegate daily tasks to ensure accountability of tasks assigned with great follow-up. Re-stocks items in dining room and bar as needed and alerts kitchen staff and manager of stock shortages
Thorough knowledge of service steps, menu items, allergy charts and food preparation procedures
Develop a mutual respect among team members
Ongoing development and coaching of subordinates
Ensure proper training of all team members as they are hired and make suggestions to management when necessary
Quarterly store assessment with score related to cleanliness, food quality and presentation
Conducts annual employee evaluations
Execution of all food safety laws and have valid certified food handler certificate
Embracing the JINYA Culture and participating in collective greetings of "lrasshai" “Arigato” and "Ai-yo!"
Must have full knowledge of all FOH positions and understanding of BOH operations to fill in and assist when needed.
All other duties as assigned
REQUIRED COMPETENCIES:
Minimum 3 years’ experience, in restaurant and/or hospitality restaurant. Preferred high-volume and Fast Casual Restaurant experience. Supervisory or Management experience required.
Outstanding and professional verbal and written skills; with strong ability to multi-task.
Ability to work side by side with Team Member up to 10-12 hours per shift.
Ability to read and comprehend simple instructions, short correspondence and memos, and able write simple correspondence
Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations
Ability to work well under pressure
Capable of conducting and assessing restaurant inventory
Must have knowledge of restaurant systems, including but not limited to ALOHA, CTUIT or other POS systems; knowledge of MS Office Suites; able to add, subtract, multiply and divide in all units of measures, using whole numbers, common fractions and decimals.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission. Exceptional organization and leadership skills
Must be dependable and reliable
Experience working in a multi-cultural environment
Bilingual (English/Spanish) is preferred.
Ability and willingness to work flexible hours, including weekends and holidays
Required Education:
High School Diploma or equivalent highly desired. Two to three years of related experience and/or training in Restaurant Management; or equivalent combination of education and experience.
Be able to write and speak English, preferably Spanish and/or Japanese is a plus
Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates
Work Environment:
This job operates in a fun yet professional restaurant environment. This role routinely move inside and outside of the kitchen and operate tools such as pots, pans and other kitchen equipment. Manager will occasionally ascend/descend ladder to reach overhead items. Manager will frequently communicate with staff, guests and other team members; must be able to exchange accurate and factual information in all cases. Manager must be able to detect fires, spills and other safety-related issues and immediately resolve it.
Changing business needs may necessitate a variation in start and end times, as well as in the total hours of scheduled work each day and each week.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The team member frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Manager must be able to distinguish between sweet, savory and other food flavors. Manager will work indoor kitchen environment, which might be hot, humid and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time.