Keke's General Manager

Compensation: $85,000-100,000/yearly

POSITION SUMMARY: As the General Manager of our restaurant, you will oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service, satisfaction, food quality, cleanliness, and sanitation.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

KEY DUTIES/RESPONSIBILITIES:

• Understand all policies, procedures, standards, specifications, guidelines, and training programs completely.
• Ensure that all guests feel welcome and are always given responsive, friendly, and courteous service.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations regarding the health, safety, and labor requirements of the restaurant, its employees, and its guests.
• Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.
• Be able to perform all daily adjustments or corrections and closing procedures on the Point of Sale and Back Office Computers.

Qualifications:

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and has the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop, and lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week

REASONABLE ACCOMMODATION:

Smart Hospitality Group, LLC, will provide reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and perform the job's essential functions. This position description should be applied accordingly.