T’s Restaurant Group: Restaurant General Manager

POSITION TITLE: Restaurant General Manager/Team LeadDEPARTMENT: OperationsREPORTS TO: Regional Manager/OwnersSUPERVISION EXERCISED: All team members associated with the responsible storePOSITION STATUS: This is a full-time position with benefits.PAYSCALE: $55,000-$60,000 annuallyABOUT USAt T’s Restaurant we are truly committed to our guests, our community, and our teams. We have been Rhode Island local since 1982 and currently have 3 stores located in Cranston, East Greenwich, and Narragansett. We are a highly respected, award-winning restaurant group that serves breakfast, brunch, and lunch.ABOUT THE POSITIONAs the Restaurant General Manager, you are responsible for managing the daily operations of the restaurant, including the selection, development and performance management of team members. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with the quality of food and their dining experience. The Restaurant General Manager oversees and manages all areas of the restaurant and makes final decisions on matters of importance. Achieve company objectives in hospitality service, culinary, sales, administrative procedures, maintenance, and cleanliness of facility through thorough training and accountability of team members. Other responsibilities, duties, and responsibilities are as follows:FinancialAdhere 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 personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Ensure that end of day receipts are correct and deposited to the bank at the end of shift.Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.Food Safety and Operational PlanningEnforce 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.Responsible for ensuring consistent high quality of food preparation and service.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Ensure all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards.Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.Adhere to ServSafe, OSHA and HACCP standards.Guest ServiceEnsure that all guests feel welcome and are given responsive, friendly and courteous service at all times with the T’s touch points of legendary hospitality.Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational ResponsibilitiesEnsure that proper security procedures are in place to protect team members, guests and company assets.Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or team member is injured.Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.Carry out restaurant marketing and promotional activities in accordance with company goals.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.Manage shifts which include: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.Investigate and resolve complaints concerning food quality and service.Fill in where needed to ensure guest service standards and efficient operations.Team BuildingPromote the T’s team spirit of positivity and team centered approach to the hospitality and culinary experience at all times in all ways.Create a culture of fairness by following T’s guidelines, job description and training programs and by maintaining healthy boundaries with team members.Provide direction to team members regarding operational and procedural issues.Interview hourly team members. Direct hiring, supervision, development and, when necessary, termination of team members.Conduct orientation, explain the T’s Philosophy, and oversee the training of new team members.Develop team members by providing ongoing feedback, establishing performance. Expectations, taking corrective action for violations of protocol, and by conducting performance reviews.Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.Community InvolvementProvide strong presence in local community and high level of community involvement by restaurant and personnel.Other DutiesPerform other duties as assigned.PERKS AND BENEFITSPaid Time Off to include vacation, personal days, and sick time.Day’s only work schedule No Night Shifts Ever!Competitive wages and quarterly bonus potential.Free meals.Medical, Dental, and Vision Plans.Thanksgiving and Christmas Day off.Dedicated training that leads to your personal and professional growth.ABOUT YOUWe are looking for someone who has the desire to lead and overseeing an enthusiastic team of culinary and hospitality individuals who are dedicated to creating and executing a memorable dining experience for our guests. This position requires a strong leader capable of oversight, coordination, and motivation of the entire restaurant’s operations. If you enjoy proactive planning, organizing, training and are driven by sales and guest satisfaction you will enjoy this position. Here are some other qualifications needed for this position:Education and experienceHigh School Degree required; college degree preferred hotel/restaurant management.A minimum of five years restaurant experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations or a degree in Restaurant Management.Proficient with computers (MS Word, Excel) and Point of Sale Systems.Proficient in the following dimensions of restaurant functions: food planning andpreparation, purchasing, sanitation, security, company policies and procedures,personnel management, recordkeeping, and preparation of reports.Must possess a valid driver’s licenseRequired Certification in Manager’s Food Safety, Alcohol Certification and First Aid.Must be eligible to work in the United States.Must agree to background and credit check.Excellent written and verbal communication skills.Professional requirementsSelf-discipline, initiative, leadership ability and outgoing.Pleasant, polite manner and a neat and clean appearance.Strong guest service skills with a passion for hospitality.Ability to motivate team members 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.Must possess good communication skills for dealing with diverse staff and potential candidates.Possess excellent organizational, interpersonal, problem-solving, and collaboration skills.Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.AccountabilitiesKeeps Regional Manager/Owners promptly and fully informed of all issues (i.E. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.Adhere to job responsibilities and performance objectives.Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity, and efficiency/effectiveness.Physical Settings and ScheduleHours may vary if manager must fill in for his/her team members or if emergencies arise. Flexibility in schedule.Days only shifts.Weekend availability is a must.Ability to perform all functions at the restaurant level.Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment.T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse and inclusive work environment.PI164564739