Job description

GENERAL MANAGER JOB DUTIES

COLO

The General Manager oversees all aspects of the restaurant: eatery line, and Kitchen. They provide leadership and guidance for other management, and are the point of contact for any extraordinary event or emergency situation. The General Manager is responsible for effective communication with staff, managers, and executive team.

Duties include:

GENERAL MANAGEMENT

Floor Management

• Ensure staff are educated/knowledgeable and ready for shift
• Shucking Oysters and sharing knowledge with customers
• Hold employees accountable to tasks/cleaning during shift including opening and closing duties
• Have a working knowledge of all positions; support kitchen, line, and/or fresh side when necessary
• Point of contact for any extraordinary events or emergency situations

Maintenance

• Point of contact for repairs/maintenance
• Organization and execution of major cleaning projects, such kitchen equipment, fresh side equipment, walk-in, office (space)
• Responsible for managing regular maintenance activities (i.e. filters, pest control, hood cleaning)
• Responsible for general POS maintenance

Inventory control

• Record/maintain intercompany transfers of products
• Oversees an accurate and timely inventory of all goods / FOH and BOH / with the Executive Chef and Kitchen staff
• Coordination with the marketing team for re-ordering of menus, merchandise and other misc. items
• Ordering fresh side fish and also giving fish to kitchen as needed for service

PERSONNEL

• Lead management and employee reviews on a quarterly basis
• Resolve employee issues
• Coach employees when exhibiting unprofessional, dangerous, or undesirable behavior
• Terminate employees when necessary
• Complete proper documentation for employee files and payroll including discipline and concerns, salary adjustments, compliments, and termination

Management and Events

• Lead weekly manager meetings with team
• Hold Managers and employees accountable for duties and responsibilities
• Support Head Chef and back of house management as necessary

Training and Development

• Support and oversee Oyster bar training with Oyster Bar Mgr and tenured bar staff
• Conduct daily pre shift meetings with FOH staff informing them of daily updates, events or special VIP guests, food specials, and goals for the day, week (Maybe Zingermans)

FINANCES

P&L

• Work with Management team to project budget for week/period
• Organization of all invoices
• Responsible for all restaurant spending
• Hold chef, oyster bar supervisor, and kitchen buyers accountable for purchasing
• Create forecast, share labor projections, and food/bar costs

Bills

• Log/pay all restaurant bills with Ian
• Hold accounts responsible for price increases or discrepancies between tasks and results

Payroll

• Check recorded payroll hours for accuracy
• Submit payroll to payroll service (Ian)
• Verify executed payroll and Distribute Checks

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

• Employee discount
• Paid time off

Experience level:

• 2 years

Restaurant type:

• Fast casual restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend
• Weekend availability

Ability to commute/relocate:

• Dublin, OH 43017: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Night Shift (Required)
• Day Shift (Required)

Work Location: In person

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