Restaurant General Manager

GOOSE BLIND BAR & GRILL

Title: Restaurant General Manager 

Duties:  

• Oversee front-end manager, kitchen manager, and food line supervisors.
• Oversee all cooking personnel to ensure economical use of food and timely preparation.
• Greet customers and educate staff on good client service methods.
• Investigate and resolve customer and/or staff complaints.
• Create and establish standards for personnel performance and customer service.
• Train new employees and create training programs for new staff and evaluate employee performance. 

• Oversee work producers and operational problems and determine a solution to improve performance and overall operations. 

• Create the staff scheduled hours and assigned duties and manage other employees.
• Schedule the use of facilities or catering services for events and negotiate details with the clients. 

• Track and record the amount, type, and cost of items sold to determine which products are profitable. 

• Monitor budgets and payroll records.
• Assist the office manager to review financial transactions and ensure expenditures are authorized and budgeted. 

• Coordinate food utilization based on the number of anticipated guests, popularity, availability, and costs. 

• Coordinate marketing, special offers, events, and advertising with local vendors.
• Manage online social media accounts.
• Manage CRM systems and track relevant KPIs based on past performance and knowledge of current competitor performance, to report and propose marketing strategy  to higher management. 

• Schedule and receive food and beverage deliveries and verify the product quality and quantity. 

• Maintain records of food and equipment inventories.
• Count daily income, make deposits, and maintain a food service budget.
• Manage records regarding sanitation and food subsidies that are required by government agencies. 

• Monitor compliance with health and fire regulations regarding food preparation and serving. 

• Inspect supplies and equipment and ensure proper sanitization and compliance.
• Brainstorm strategic methods to expand and grow the business.
• Conduct weekly and monthly manager and staff meetings.
• Ensure there is a good work environment

Education and Experience: 

• High school diploma with a minimum of 15 years of experience in food service or hospitality industry. 

OR 

• Bachelor’s degree in business administration, hospitality services, marketing, or related field with at least 3 years of experience in the food service or hospitality industry. 

OR 

• Master’s degree in business, hospitality services, marketing, or a related field with an internship or some experience in the food service or hospitality industry 

 Skills: 

• Strong communication and speaking skills, in-person and over the phone.
• Knowledge of business and management principles involved in financial planning, marketing planning, production methods, and coordination of people and resources. 

• Strong leadership skills and ability to teach and instruct individuals and groups.
• Knowledge of recruitment methods and selections, training, compensation and benefits, labor relations, and client relations. 

• Fluent in the English language, including proper spelling, rules of composition, and grammar. 

• Knowledge of processes to provide acceptable customer service and personal services.
• Ability to interact and lead multicultural groups and individuals

 Technology: 

• Microsoft Office software: Word, Excel, Project
• QuickBooks
• POS Systems
• Sling
• Canva
• Wix
• Untappd
• Google Drive, Docs, Sheets
• Sling
• WordPress

Salary: $74,000 per year  

Full-time 

Hours: 8:00 a.m. – 5:00 p.m. Monday – Friday