General Manager

GENERAL SUMMARY: The General Manager leads the operation of the restaurant and has the overall responsibility for directing the daily operations, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability and ensuring that the highest quality products and services are delivered to each customer. The General Manager also works in tandem with the Executive Chef/Sous Chefs to ensure seamless operations. The top restaurant level position in our company is General Manager, and all restaurant activities fall under the GM’s umbrella (there is no passing the buck).

REQUIRED QUALIFICATIONS:

• Contributes to building and maintaining a positive work culture at all times
• Flexible schedule, especially during busy seasons, but largely expected that you will work most evenings, weekends and holidays (Sundays)
• Must be able to obtain a Blue Card within three months of hire from the HI County Dept of Liquor Control
• Required that either the GM or Executive Chef are at work each day
• High school degree required, Bachelor’s Degree preferred
• Previous food and beverage general management experience
• Adheres to all safe cash handling procedures/payments
• Highly polished service standard

DESIRED SKILLS: 

• Restaurant experience
• Confident, friendly and outgoing
• Highly organized
• Ability to anticipate waitstaff and guest needs
• Eagerness to learn and grow at all times
• Food safety/sanitation knowledge
• Ability to forecast restaurant supplies and needs

• Ability to prioritize and multitask in a fast-paced environment
• Delegation of manager’s responsibilities and specific duties
• Follow up with delegation, inspect what you expect
• POS knowledge
• Strong leadership skills and the ability to foster a team-oriented environment.
• Able to create and maintain a cohesive environment between FOH and BOH at all times

• Spirits, wine, and beer knowledge
• Highly polished service standard
• Unafraid to hold the team to our standards and inspect what you expect
• A passion for service and hospitality

ESSENTIAL FUNCTIONS:

• Creates and fosters a positive environment at all times

• Ensure all safety and sanitation standards are strictly adhered to at all times
• Fully responsible for the management team- hiring, coaching, mentoring at all times. Ensuring that they feel you are fair, impartial, and feel cared about/protected. Managers must be comfortable communicating with the GM, and confiding in them. Good GMs know everything because they are told by their team, GMs must nurture this type of environment for their managers.
• The BOH also falls under GM oversight, although the Exec Chef/Sous Chefs run the day to day, GMs are the eyes and ears for all of the executives. It is very important that GMS form relationships in the BOH for this reason – they will expect leaderships from a GM as well. 
• Oversee all management and hourly staff scheduling

• Maintain productive and positive relationships with all vendors, Department of Liquor Control inspectors, Health department standards, landlords, and VIP/PR relations
• Oversee inventory control and management
• Maintaining/meeting daily sales and labor goals. Analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Floor leadership, presence and table touching being present on the floor during peak business times
• Time should be split to 50% office and 50% floor
• Address all customer concerns or issues satisfactorily, address/respond to social media customer reviews where possible
• Ability to address and or communicate staff concerns or issues. Responsible for the overall safety of employees
• Communicate any HR related issues promptly to HR department
• Know the Employee Handbook, and ensure that all company rules, protocol, and standards are followed
• Know property boundaries/zoning and related regulations
• Knowledge of hours of operation, entertainment schedules, restaurant address /phone number
• Responsible for facilities upkeep, maintenance communication, pest control, cleaning, and upholstery
• Communicate and execute executive team objectives in a positive manner
• Performs all pre/post shift duties when in the building
• Establishes good working relationships with sister restaurants
• Participates in and represents company in community events and organizations
• Understands that the GM is responsible for and has oversight/responsibility for all issues pertaining to the restaurant.

TECHNICAL TASKS

• Marketing and supervision of company website and social media

• POS knowledge

• Microsoft Office proficient
• Phone and reservation system
• Security camera and security companies
• Ability to trouble shoot technical and equipment issues 
• Available for all restaurant purposes and needs 

• Supervision of company website and social media
• Retail sales, ordering, stocking
• Cottages
• Ability to trouble shoot technical and equipment issues
• Able to perform basic bar functions ie. changing kegs, wine service,
• Ability to understand financial reports and work with GM to meet goals
• Directly communicate with maintenance crews

CULTURAL TASKS

• Knowledge of our mission statement
• Knowledge of area attractions
• Promotes the “Aloha Pass It On” initiative to the community
• Embodies the Aloha spirit
• Exudes a Guest first mentality and philosophy

SUPERVISORY RESPONSIBILITIES:  In accordance with applicable policies/procedures and Federal/State laws, this position may perform the following supervisory responsibilities: interviewing, hiring, orienting, and training staff; planning, assigning, and directing work; coaching and appraising performance; rewarding and disciplining staff; addressing complaints and resolving problems. 

Position directly oversees the following positions:

• All restaurant employees

DRIVING RESPONSIBILITIES:

• May require some driving responsibilities, must have reliable transportation and state-required minimum insurance coverage.

PHYSICAL REQUIREMENTS:

• The employee must be able to occasionally lift and/or move up to 50 pounds.
• Standing/moving for up to 10+ hours
• Ability to climb stairs