General Managers/Restaurant Managers
General Managers/Restaurant Managers
POSITION PURPOSE
Oversee the function of all restaurant outlets to ensure excellent customer service and maximize revenue and profits.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant:
- Monitor outlet activity and trouble shoot as needed.
- Computer proficiency in order to prepare budgets, forecasts, etc.
- Assist Executive Chef and Food & Beverage Manager with tastings, plate presentations, etc.
- Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage knowledge.
- Perform other duties as assigned by Director, Food & Beverage.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Must possess basic computational ability.
- Must possess basic computer skills.
- Knowledge of computer accounting programs, micros, math skills as well as budgetary analysis capabilities required.
- Most tasks are performed in a team environment with the employee acting as a team leader.
- Considerable skill in complex mathematical calculations.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to diffuse anger, collect accurate information, and resolve conflicts.
- Thorough knowledge of local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
QUALIFICATION STANDARDS
Education
Bachelor’s Degree required.
EXPERIENCE
Minimum of three years food and beverage service background and with at least five-year restaurant management required.