Experienced Restaurant GM - Salary + Bonus
Company: Ra Sushi
Location: Dania
Posted on: April 22, 2024
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Job Description:
Primary Responsibilities:
Responsible for the overall performance of restaurant operations
including customer service,
financials, food quality, beverage quality, guest and employee
safety practices. Oversee and
coordinate the planning, organizing, training, and leadership
necessary to achieve stated
objectives in sales, costs, profitability, employee retention,
guest service and satisfaction, food
quality, cleanliness, and sanitation. Oversees all purchases of
food, beverage, supplies and
equipment. Regularly measure and evaluate service levels and
standards using guest and
employee feedback and develop plans for continuous improvement.
Ensures restaurant is in
compliance with all applicable federal, state and local laws, codes
and regulations.
Specific Job Duties:
General Operations:
Oversees and manages all areas of the restaurant and makes final
decisions on guest
service issues.
Investigates and resolves food quality and service complaints.
Communicates with guests
and employees to solve problems and ensures complete guest
satisfaction.
Inspects dining room, food receiving, preparation, production and
storage areas to ensure
health and safety regulations are being adhered to at all times
Supervises cleaning and maintenance of equipment and arranges for
repairs, contracts and
other services.
Maintains appropriate restaurant image, including restaurant
cleanliness, proper uniforms,
and appearance standards.
Ensures good safety practices of employees and guests throughout
the restaurant. Ensures
proper emergency and security procedures are in place and all
employees have been
appropriately trained.
Plans, coordinates and has final approval on the scheduling of all
restaurant departments.
Prepares all required paperwork, including forms, reports and
schedules in an organized
and timely manner.
Assist in developing, planning, and executing restaurant marketing,
advertising, and
promotional activities and campaigns. Communicates to staff and
ensures all employees
are aware of marketing campaigns.
Follows all federal, state and local laws, codes and regulations
outlined in the Employee
Handbook
Food Safety and Planning:
Ensures 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.
Ensures consistent high quality of food preparation and
service.
Job Title: General Manager Reports To: Regional Manager
Brand/Concept: All concepts Location: Various
Salary/Grade Level: FSLA status: Exempt
Revision Date: June 2, 2023 Approved By: People Resources
Ensure that all food and products are consistently prepared and
served according to the
restaurant's recipes, portioning, cooking, and serving
standards.
Responsible for all restaurant inventories including food, liquor,
beer, wine, furniture,
accessories, equipment, & tool inventories and must constantly
manage & maintain
documented detailed status in all areas including on hand
quantities, costs, & quality levels
Ensure product is always on hand on an as needed basis, through
systematic ordering and
forecasting techniques.
Ensure that all products are received in correct unit count and
condition, and, deliveries are
received in accordance with the restaurant's receiving policies and
procedures.
Financial:
Ensures the receipt of all orders to verify correct quantities and
pricing.
Control cash and other receipts by adhering to cash handling and
reconciliation procedures
in accordance with restaurant policies and procedures.
Reviews financial information such as sales and costs and monitors
budgets to ensure
efficient operation and that expenditures stay within budget
limitations. Takes action to
prevent deviation from budget.
Prepare budgets as required by corporate and General Manage in an
effort to meet budget
projections.
Prepare period and quarterly end budget analysis.
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 employee and payroll
related administrative duties are completed accurately, on time and
in accordance with
company policies and procedures.
Employee Related:
Provides direction to employees regarding operational and
procedural issues.
Interviews, selects and hires hourly employees. Makes employment
and termination
decisions.
Conducts new hire orientations, trains employees on Company
mission, culture and guest
experience objectives.
Develops employees by providing ongoing feedback, establishing
performance expectations
and by conducting performance reviews.
Prepares schedules and ensure that the restaurant is staffed for
all shifts.
Continuously strives to develop staff in all managerial and
professional areas.
Be knowledgeable of restaurant policies regarding personnel, and,
administer prompt, fair,
and consistent corrective action for any and all violations of
company policies, rules, and
procedures.
Forecast & implement improvement plans for management development,
& continuing
education.
Ensure all restaurant staff & management team members have
necessary tools to perform
daily duties.
Communicate well all aspects of weekly operations by leading weekly
team management
meetings.
Lead by example in all areas by becoming the expert in all aspects
of the restaurant.
Be a role model and a teacher to restaurant staff.
Experience and Education:
Two (2) to three (3) years of restaurant management experience or
one year as a Benihana
manager with good performance and positive results.
High School Diploma or GED Equivalent preferred.
Proficiency in food planning and preparation, purchasing,
sanitation, security, personnel
management, recordkeeping, and preparation of reports.
Knowledge of computers (MS Word, Excel).
Must possess a valid driver's license where applicable.
Must be eligible to work in the United States.
Must agree to background check.
ServSafe certified alcohol service certified preferred.
Competencies, Knowledge and Skills:
Customer Service: Must possess excellent customer service skills.
Ability to maintain a high
degree of professionalism when interacting with guests and dealing
with guest complaints.
Ability to monitor and anticipate guests' needs and respond
accordingly in an effort to maintain a
positive and enjoyable dining experience.
Communication: Must possess excellent verbal and nonverbal
communication skills. Must be
able to interpret nonverbal cues in an effort to identify and
correct potential problems. Must be
able to effectively communicate in English.
Interpersonal Relationships: Ability to adapt and interact with a
diverse group of people.
Ability to maintain a professional and courteous demeanor during
stressful and/or busy times.
Must be able to work as part of a team and recognize the importance
of each team member's
role in the guest dining experience.
Physical Demands: Must be able to perform a variety of physical
activities including, but not
limited to, standing for long periods of time, climbing, walking,
bending, reaching, and lifting up
to 50 lbs. Ability to carry and lift cookware (pots, pans, etc.)
containing hot or cool foods and
liquids. Repetitive hand and wrist motion may be required. Working
with hot, cold and
hazardous equipment as well as operate phones, computers and other
office equipment.
Food Knowledge, Preparation, Production and Safety: Knowledge of
industry standards on
food storage and handling techniques is required. Must be able to
clearly explain how food is
prepared, cooked, and served to guests. Knowledge of hibachi and
beverages is a plus.
Problem Solving and Conflict Management: Must exercise sound
judgment and possess
good problem solving skills. Must have the ability to recognize and
resolve problems in an
appropriate manner.
Leadership: Must possess 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. Ability to recognize, maintain
and understand the need for
confidentiality and handling confidential company information.
Shift Flexibility: Must be able to work different shifts, include
holidays, nights and weekends.
Typical work week = 50 hours.
The essential duties and responsibilities listed in this job
description are intended to describe
the general nature and level of work being performed. They are not
intended to be construed, as
an exhaustive list of all responsibilities, duties and skills
required of personnel so classified.
Management retains the right to assign or reassign duties and
responsibilities to this job at any
time for any reason, including reasonable accommodation. Associated
topics: backend, bakery manager, conference, day manager, frontend,
grocery store manager, management, night shift manager, restaurant
manager, supervisor
Keywords: Ra Sushi, Kendale Lakes , Experienced Restaurant GM - Salary + Bonus, Hospitality & Tourism , Dania, Florida
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