General Manager Wheaton 

General Manager

Full Time • Wheaton 
TITLE: General Manager
REPORTS TO: Operations Manager
SUMMARY OF POSITION:
Oversee and coordinate the planning, organizing, training and leadership necessary to
achieve stated objectives in sales, costs, employee retention, guest service and satisfaction,
food quality, cleanliness and sanitation.
DUTIES & RESPONSIBILITIES:
  • Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Ensure that all guests feel welcome and are given responsive, service at all times
  • Ensure that all food and products are consistently prepared and the restaurant’s recipes, portioning, cooking and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Make employment and termination decisions consistent with General Manager guidelines for approval or review.
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Continually strive to develop your staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and
  • deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • 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.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  • Provide advice and suggestions to General Manager as needed.
 
QUALIFICATIONS:
  • Be 21 years of age.
  • Be able to communicate and understand the predominant language(s) of the
  • restaurant’s trading area.
  • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
  • Possess excellent basic math skills and have the ability to operate a cash register or POS system.
  • Be able to work in a standing position for long periods of time (up to 5 hours).
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Must have the stamina to work 50 to 60 hours per week.
  • ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate
 
 




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BENEFITS

25% Food Discount ( for you and up to three additional guests!)
1 Free Growler Per Week (manager only perk)
Two Weeks Paid Vacation (manager only perk)