Restaurant General Manager

• Creates and maintains an environment of hospitality and excellence in execution.
• Respond to customer comments and criticism in a constructive and positive manner.
• Proactively seeks out and resolves guest concerns or issues and use such opportunities as development/coaching tools for hourly staff.
• Mentors and coaches hourly staff to ensure their focus is on building authentic guest relationships.

• Staffs restaurant with quality employees who are committed to high standard of performance.
• Ensure that company procedures, policies and applicable labor laws and regulations are enforced and observed.
• Monitors and reviews work activities of the hourly staff, sets performance expectations and periodically monitors and appraises employee performance.

• Ensures that all menu items are prepared according to recipe and presented in accordance with the company standards.
• Ensures that food delivers to the restaurant is in good quality, invoices are correct and food is stored in a temperature-controlled unit within the allowed time of delivery.
• Ensures established standards of food safety and sanitation are maintained.

• Provides proper & detailed training for all hourly personnel.
• Handle employee issues such as tardiness, cell phone, attitude, language, etc.
• Assist staff when busy (expedite or run food, pour water, bus tables, seat customers, etc.)
• Manages the performance of all assigned hourly staff members and others in the absence of the GM.
• Inspires staff daily to help foster morale.
• Effectively communicates the company’s standards and expectations in daily pre-shift meetings.
• Establishes a solid working relationship with the Kitchen staff to ensure unity between the back and front of house teams.

• Execute company policies and procedures.
• Organize and conduct pre-shift and departmental meetings daily.
• Maintain all reservation systems and book to accommodate business demands.
• Maintain schedules, payroll and other administrative support to maintain food and beverage cost controls and inventory.
• Follows company-established procedures for tracking and processing labor dollars.
• Utilizes and accurately maintains all company established forms, binders & checklists.

• Builds sales to maximize bottom line results.
• Achieves budgeted goals utilizing the company’s best practices.
• Maintains inventory levels following company established guidelines for ordering and receiving.
• Codes and approves daily and weekly invoices accurately utilizing the chart of accounts.
• Deposits cash & credit cards on daily basis and per the company’s established procedures.
• Follows company established procedures for accepting and handling all non-cash payments (I.E. trade scrip, discount coupons, promotion & administrative expenses, etc.).
• Maintains accurate records.

• At least four (4) years progressive management experience within a full service, high volume, and corporate environment preferred.
• BA/ BS in Hospitality/Restaurant Management preferred.
• Experience with Aloha POS and MenuLinks systems preferred.
• Proficient in MS Word, Excel, and Outlook.
• Must excel in customer service.
• Must be able to work in a high-volume, fast-paced setting, prioritizing work assignments and managing multiple projects at one time.
• Requires strong and professional verbal and written communication skills.

• Non-slip/non-skid shoes with closed toes
• Requires frequent bending and/or squatting and/or twisting

• $74,000 - $80,000
• Generous bonus opportunity
• Compensation package based on experience
• Health Insurance
• Employee Discount

Gyukaku