• Atlanta, Georgia
• Food
• 75K-95K
• Full Time regular employee
•  OPEN
•  Visa Support: Yes

Job Description

JOB SUMMARY

The General Manager manages all aspects of the facility’s operations, including profit and loss ownership, resource management, and day-to-day details to exceed environment, service, and product expectations on site. The General Manager recruits, develops, and retains Management staff for all internal concepts, ii) oversees the delivery of a diverse program of events and hospitality offerings iii) holds responsibility for all aspects of health, safety, and security.

The General Manager is an entrepreneurial and collaborative forward thinker, communicator, and leader who is focused on driving sales as well as ensuring labor productivity, cost control, and effective purchasing while delivering best-in-class guest experiences and continuing to learn and develop into their role each day.

RESPONSIBILITIES

● Promote, work, and act in a manner consistent with the mission of our company's Restaurant.
● Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
● Monitor compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
● Achieve company objectives in sales, service, quality, the appearance of the facility, and sanitation through training of managers and employees
● Monitor food preparation methods, portion sizes, and garnishing and presentation to ensure that food is prepared and presented acceptably.
● Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
● Control cash and other receipts by adhering to cash handling and reconciliation procedures per restaurant policies and procedures.
● Count money and make bank deposits.
● Investigate and resolve complaints regarding food quality, service, or accommodations.
● Ensure that all products are received in the correct unit count and condition and that deliveries are performed per the restaurant’s receiving policies and procedures.
● Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
● Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
● Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
● Maintain inventory of food, beverage, and equipment, and keep inventory records.
● Schedule manager hours and Areas of Responsibility.
● Establish standards for personnel performance and customer service.
● Plan menus and food utilization based on the anticipated number of guests, nutritional value, palatability, popularity, and costs.
● Keep records required by government agencies regarding sanitation or food subsidies.
● Test cooked food and prepare beverages by tasting and smelling it to ensure palatability and flavor conformity.
● Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate manager and employee performances.
● Administer prompt, fair, and consistent corrective action for violating company policies, rules, and procedures.
● Continually strive to develop staff in all areas of managerial and professional development.
● Order and purchase equipment and supplies when necessary.

● Review work procedures and operational problems to determine ways to improve service, performance, or safety.
● Assess staffing needs and recruit staff.
● Arrange for equipment maintenance and repairs, and coordinate various services, such as waste removal and pest control.
● Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
● Review menus, analyze recipes to determine labor and overhead costs, and assign prices to menu items.
● Attend all scheduled employee meetings and offer suggestions for improvement.
● Coordinate with and assist fellow employees in meeting guests’ needs and supporting the facility's operation.
● Fill in for fellow employees to ensure guest service standards and efficient operations.
● Monitor employee and guest activities to ensure liquor regulations are obeyed.
● Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
● Support restaurant marketing, advertising, and promotional activities and campaigns.
● Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
● Establish and enforce nutritional and allergy standards for all dining spaces

TOOLS AND TECHNOLOGY

● Point-of-sale terminals and workstations (Toast POS)
● Accounting software (TBD)
● Analytical or scientific software (Toast POS)
● Calendar and scheduling software (Hotschedules, Toast POS)
● Inventory management software
● Office suite (Microsoft Office and G Suite)
● Event management software
● Spreadsheet software (Microsoft Excel)
● Time management (Asana)
● Word processing software (Microsoft Word)

PROFESSIONAL QUALIFICATIONS + PREREQUISITES

● Minimum five years of relevant restaurant experience and the ability to demonstrate a passion for the hospitality industry.
● Understands the Japanese culture and is willing to learn the language
●Excellent written and verbal communication skills.
●Works well under pressure and meets tight deadlines.
● Organization and time management skills.
● Strong decision-making and problem-solving skills.
● Meticulous attention to detail and follow-up skills.

EQUAL EMPLOYMENT OPPORTUNITY

Our Restaurant strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, physical disability, mental disability, medical condition, sexual orientation, genetic information or identity or expression, veteran status, or any other characteristic protected by state or federal law.

HIRING PRACTICES

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.

Our recruitment policies are designed to place the most highly qualified persons available in a timely and efficient manner. We may pursue all avenues available, including promotion from within, employee referrals, outside advertising, employment agencies, Internet recruiting, job fairs, college recruiting, and search firms.

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