General Manager

RESTAURANT GENERAL MANAGER

POSITION SUMMARY

The General Manager is responsible for managing the daily operations of the

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

General Manager reports to the Owners of The Hot Behind You Hospitality Management Group.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

• Oversee and manage all areas of the restaurant and make final decisions on

matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility 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.

Food safety and planning

• 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.

• Estimate food and beverage costs. Work with Owners for efficient

provisioning and purchasing of supplies (This includes department heads such as   bar managers and kitchen managers). Supervise portion control and quantities of

preparation to minimize waste.

• Estimate food needs, place order with distributors, and schedule the delivery of

fresh food and supplies.

• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Adhere to the Customer Complaint Manual that is part of the training manual when dealing with customer complaints.
• Perform and teach table touching. Foster a repeat experience for our guests.

Operational responsibilities

• 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.

• Follows-thru with all accident claims with the Workman's Comp Insurance Company
• Trains and Monitors Management staff on properly reporting workman's comp claims
• Responsible for call-out shifts of other managers. This may result in the General manager covering the shift or finding coverage by a trained manager within the company.  Ownership will not cover manager call outs unless all options have been exhausted.  This includes managers vacations.  You are responsible for covering other manager's vacations including covering your time off vacations.  You must communicate and receive ownership approval for all schedule coverage and managements.
• Manage shifts which include: daily decision making, scheduling, planning while

upholding standards, product quality and cleanliness.

• Investigate and resolve complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues.
• Use standards of the approved employee manual by owners to manage employees.
• Use approved training manual when training new hires.
• Review and Complete all New-Hire paperwork according to Federal and California State Laws.
• Properly document employee infractions of employee manual, training procedures, or company policy.
• Properly discipline employee infractions of employee manual, training procedures, or company policy.
• General manager will also adhere to the approved manuals.
• Interview hourly employees. Direct hiring, supervision, development and, when

necessary, termination of employees.  All hires are subject to ownership approval.

• Conduct orientation, explain the The Hot Behind You Hospitality Management Group Philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance

expectations and by conducting performance reviews.

• This includes on-going training of steps of service, food, and wine knowledge.
• Maintain an accurate and up-to-date plan of restaurant staffing needs.
• Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement

• Provide strong presence in local community and high level of community

involvement by restaurant and personnel.

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service

meet appropriate standards.

• Must be able to handle the pressures of simultaneously coordinating a wide
• range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while

maintaining required standards of operation in daily restaurant activities.

ACCOUNTABILITIES

• Keeps Owners promptly and fully informed of all issues (i.e.

problems, unusual matters of significance and positive events) and takes prompt

corrective action where necessary or suggests alternative courses of action.

• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with The Hot Behind You Hospitality Management Group policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• At all times provides a favorable image of The Hot Behind You Hospitality Management Group.
• Performs other duties and responsibilities as required or requested.

WORKING CONDITIONS

• Hours may vary if manager must fill in for his/her employees or if emergencies

arise (typical work week = 50 hours).

• There is not a set schedule. The General manager serves the businesses' needs.  Therefore, this may include closing the restaurant or opening the restaurant.
• Ability to perform all functions at the restaurant level, including delivery when

needed.

• Position requires prolonged standing, bending, stooping, twisting, lifting products

and supplies weighing 45 pounds, and repetitive hand and wrist motion.

• Work with hot, cold, and hazardous equipment as well as operates phones,
computers, fax machines, copiers, and other office equipme
More detail about The Table part of The Hot Behind You Hospitality Management Group, please visit