GENERAL MANAGER

Asheville, NC

Position Summary

Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.

Essential Functions

  • Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
  • Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
  • Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
  • Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
  • Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
  • Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
  • Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
  • Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
  • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
  • Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
  • Must be able and willing to work a flexible schedule to include days, nights, weekends and some holidays

Additional Responsibilities

Assumes other duties as assigned by company management.

Training and Experience

  • Bachelor Degree in Hospitality Management Preferred
  • 3-5 years previous restaurant experience required.  (Actual duties assigned may vary according to amount of previous training, experience, and ability.)
  • Cooperative attitude in performing a variety of tasks as assigned.

Skills and Knowledge

  • Excellent Customer Service
  • Foster teamwork and provide feedback to crew members
  • Demonstrate leadership ability in a positive delivery style
  • Experience with restaurant POS systems, Microsoft Office Applications, and Payroll/Accounting applications
  • Ability to effectively communicate and problem solve
  • Accuracy and speed in executing tasks

Competencies and Personal Characteristics

Environment and Physical Demands

  • Be able to handle a fast-paced working environment; flexible schedule
  • Be able to lift up to 50 pounds
  • Be able to stand, squat, bend, and lift
  • Stand and/or walk for entire shift