General Manager

GENERAL MANAGER

Avenue Pub has been located in the heart of downtown Tuscaloosa for 10 years. Start date for this position is July 1.

JOB SUMMARY:

• The General Manager is responsible for ensuring that the daily operations of the restaurant are accomplished and holding employees and managers accountable. This includes hiring, training, and delegating tasks to employees. This job also includes overseeing the ordering and inventory of food and supplies, monitoring food and labor costs, and ensuring that guests leave our restaurant satisfied. The General Manager reports directly to the Operations Director and the restaurant owner.

RESPONSIBILITIES AND DUTIES:

• Hire and train employees
• Conduct performance evaluations of employees
• Hold employees accountable to the policies and procedures of the restaurant
• Appraise employee performance and provide feedback accordingly
• Prepare and track employee schedules
• Responsible for cultivating employee culture and a positive work environment
• Responsible for carrying out the values and mission of our hospitality group
• Hold employees to a professional standard
• Delegate tasks to employees and make sure they are completed effectively and efficiently
• Ability to identify employee strengths and weaknesses
• Engage in constant communication with all employees
• Build and develop hourly managers
• Provide guidance and feedback to hourly managers, and hold them accountable to the duties and expectations of their job
• Engage with guests
• Handle guest complaints, and comp food when necessary (see addendum under section titled “Guest Complaints” for more details)
• Ensure guest satisfaction
• Order supplies when needed for the operation of the restaurant including office supplies, smallwares, storage, and other equipment
• Coordinate daily FOH and BOH restaurant operations
• Arrange for maintenance and repairs of equipment when needed
• Oversee the big picture of the restaurantMaking sure that at any given point, everything is running smoothly, and tasks are being accomplished correctly and in a timely manner
• Ensure that health and safety protocols are adhered to
• Responsible for executing preparation lists at the beginning of each day/shift
• Oversee and hold other members of management staff accountable to the expectations of their job
• Coach managers, and provide them with the tools to succeedWork to guide them and equip them with the knowledge they need to be proficient at their job

This includes creating an agenda for and conducting weekly manager meetings

• Set a professional example both inside and outside the restaurant
• Must be available and able to answer your phone whenever necessary
• Responsible for carrying out the values and mission of our hospitality group
• Responsible for prioritizing needs and ensuring that tasks are completed efficiently and correctly
• Engage in constant communication with all members of management
• Responsible for cultivating positive employee morale, and a positive work environment that is free of negativity and hostilityThis includes between employees, as well as employees and members of management
• Ensure that the restaurant as a whole is profitable by closely monitoring overall cost of goods and labor.
• Making adjustments to labor and cost of goods as appropriate based on the financial clarity document that is sent on a weekly basis by the Finance Director.
• Monitoring waste that is occurring through utilization of the Waste Log document.

QUALIFICATIONS:

• College degree is not a requirement; however, it is preferred. A combination of industry experience and education will be considered as a viable alternative to a college degree.
• Extensive experience in the restaurant industry is mandatory
• Excellent communication skills
• Ability to work long hours (50-60 hours a week)
• Excellent customer service skills
• Proficiency in personnel management
• Experience managing inventory and cost control

SKILLS:

• Ability to take initiative
• Outgoing leader
• Problem solving abilityBoth in person, and in situations where you may be called for advice or to resolve a situation
• Planning and organizing
• Communication
• Flexibility and adaptability
• Willing to get dirtyThere may be instances where leaks or repairs must be made and you will be expected to fix them, which may require you to get dirty
• Knowledge of FOH and BOH
• Willing and able to work in the kitchenThe way our management system is structured, this is a big part of this role (executing prep lists, being on the line, etc.)
• Conflict management
• Ability to coordinate multiple tasks
• Constantly willing to learn
• Be receptive to constructive criticism, and modify actions accordingly
• Ability to hold people accountable to a set standard

Job Type: Full-time

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off

Restaurant type:

• Casual dining restaurant

Shift:

• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person

Salary : $60,000 - $70,000