General Manager

Job Description

Job Description

Job Description:

Responsible for management of the entire restaurant operations including, but not limited to, ensuring excellent food, service, and staff.

Financial planning and performance of kitchen operations:

Responsible for achieving the restaurant’s established food cost objectives as measured by financial statement results.

Completes weekly food inventory to generate cost of sales reports.

Identifies food cost issues through weekly variance reports and proactively resolves the problems.

Accountable to ensure invoices are entered timely and accurately into R365.

Ensures accurate kitchen staffing levels following labor budgets and maintains acceptable turnover levels as established.

Prepares and maintains weekly labor projections per business forecasts and predetermined budget.

Utilizes 7 Shifts Labor Proforma to monitor forecasted sales, scheduled hours vs. actual hours, dollars, and percent each day; reacts quickly to meet prime labor targets for the week.

Responsible for restaurant systems, policies, and procedures designed to affect control of restaurant costs and expenses.

Customarily exercises discretion and independent judgment to ensure sound operations.

Development, performance, and morale of the kitchen management team and staff

• Ensures that performance reviews occur every six months for Assistant Managers and as required by company standards for staff.
• Ensures that the Assistant Managers meet performance standards in accordance with the Barrio Tacos Competency and Task Review.
• Assists in creating action plans and individual development plans with Assistant Kitchen Managers.
• Holds Assistant Managers accountable to develop staff members using Barrio Tacos training materials.
• Focuses on retaining quality employees by providing opportunities for growth and development.
• Makes recommendations that are "given particular weight" for hiring and firing employees within respective departments.
• Provides "added value" to the restaurant by building relationships, supervising, coaching, and mentoring of management team and staff.
• Maintains a high-energy atmosphere to improve morale and ensure labor budgets are met.
• Implement recognition programs for employees to reward contributions toward Barrio Tacos' goals and objectives.
• Communicates company mission and philosophies; exemplifies Barrio Tacos management traits through behavior and leadership.

Compliance with Barrio Tacos systems, standards, procedures, and policies

• Provides a leadership climate that promotes fair and consistent application of company policies and procedures.
• Leads by example in behavior as established in the Employee Handbook, Best Practices, and Standard of Operations Manual, and holds others to the same level of accountability.
• Ensures food product quality standards are met, and products are purchased from approved vendors.
• Maintains security of operations through zoning, enforcement of waste control, product receiving, and restaurant security policies.
• Ensures that required operating and policy manuals are maintained and available at the restaurant.
• Responsible for ensuring checklists are completed prior to each lunch and dinner shift.
• Makes certain that Barrio Tacos safety and security procedures are communicated and practiced by kitchen employees while they perform their job duties.
• Works closely with the management team to enforce adherence to Barrio Tacos specs and standards.
• Must be reliable and punctual when reporting for work as scheduled.
• Ensures completion of all required documentation in compliance with payroll, labor laws, and personnel policies.

Sanitation, appearance, and maintenance of kitchen and equipment

• Makes certain all Assistant Managers are ServSafe certified.
• Upholds Barrio Tacos' cleanliness and safety standards through employee accountability and the utilization of restaurant checklists.
• Facilitates evaluation preparation and takes corrective action to variances within the established time frame.
• Directs and monitors daily and weekly sanitation programs and ensures completion of tasks.
• Ensures that sanitation supplies and equipment are available to staff so they can perform to standard.
• Maintains sanitation and operational standards of all kitchen equipment and ensures the existence of a maintenance logbook.
• Ensures sanitation meets or exceeds specifications of local health department standards and corrects any inspection variances within 24 hours.