General Manager

ESSENTIAL FUNCTIONS:

• Oversees all operations including but not limited to payroll, disciplinary actions, hiring, and ensuring effective workflow.
• Responsible for management of Executive Chef.
• Addresses HR-related issues and fosters a positive work environment.
• Oversees guest experience and addresses customer complaints or issues to ensure high levels of satisfaction.
• Implements and monitors service standards and protocols.
• Develops and implements marketing and promotional strategies to attract and retain customers.
• Manages social media, advertising, and public relations efforts.
• Establishes and maintains relationships with vendors and suppliers for purchasing non-food items, equipment, and services.
• Negotiates contracts and manages procurement processes.
• Ensures compliance with all local, state, and federal regulations, including health and safety codes, labor laws, and licensing requirements.
• Oversees maintenance and cleanliness of the facility.
• Develops and implements business strategies to achieve long-term goals and objectives.
• Analyzes market trends and competition to identify opportunities for growth and improvement.
• Reports to ownership regarding business performance, operational issues, and strategic initiatives.
• Communicates effectively with all staff members and stakeholders.
• Reports to work in a timely manner and adheres to policies, procedures, and processes.
• Performs other job duties as needed and/or as assigned.

QUALIFICATIONS:

• Minimum of one (1) year of General/Restaurant Manager experience is preferred.
• Must be able to effectively communicate in English via verbal and written means.

LICENSE AND CERTIFICATIONS:

Food Manager’s certification is required upon hire.

TABC certification is required upon hire.