Restaurant General Manager

Key Responsibilities Include: (What RGMs do):Creates value for shareholders through efficient operations, appropriate cost controls, and profit management. Maintains highest level of Quality, Service, Cleanliness and Hospitality by personally spending time interacting with guests during peak hours and ensuring all menu items are always available. Takes an active role in guest service and guest relations, monitors, and corrects employee appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts. Controls day-to-day operations by tracking restaurant labor and product costs to meet targets; orders food, paper and supplies, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees; follows published procedures for receiving, preparing, holding, packing and serving products. Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees. Has routine preventative maintenance program in operation; checks, adjusts and makes minor repairs of restaurant equipment, building and grounds? Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures. Recruits, interviews, recommend hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information; develops, motivates, and effectively trains; maintains a safe work environment; champions recognition and motivation efforts. Ensures OSHA, local health and safety codes, and company safety and security policy are met. The ideal candidate for the Restaurant General Manager will possess: Dedication to providing exceptional guest service. Good communication skills, strong interpersonal skills, and conflict resolution skills Exceptional team building capability. Basic business math and accounting skills, and strong analytical/decision-making skills Basic personal computer literacy High School Diploma or GED preferred; College or University Degree preferred.1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility.