General Manager

About the position

Provide the highest quality of service to Schwartz Brothers Restaurants’ guests. The objective of this position is delivering revenues and profits by developing, marketing, financing, and providing exceptional restaurant service and experience. The General Manager will oversee and manage the daily operations of the restaurant. This position is responsible to direct and oversee all activities of the restaurant in accordance with standardized policies and procedures in order to provide efficient, friendly services and profitable operations.

Responsibilities

• Establishes restaurant business plan by surveying restaurant demand; conferring with others in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Handling all staffing responsibilities, including hiring, training, scheduling, and terminating.
• Supervising staff in terms of food preparation, customer service, cleaning, and ensuring Schwartz Brothers Restaurants’ policies and procedures are being followed.
• Promoting cooperative effort, a team spirit, and good morale among team members.
• Resolving complaints from guests in a polite, friendly manner. Ensures guest satisfaction with all aspects of the restaurant and dining experience.
• Participating in training about standardized policies and conferring weekly with management about restaurant operations.
• Administering payroll functions and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods.
• Responsible for bookkeeping duties.
• Manages, programs, and updates Toast Point of Sales (POS) system for all locations.
• Helping with duties of team members (e.g. Servers, Bartenders, Hosts, etc.) when necessary because of an unexpected absence or extra volume.
• Leadership presence and involvement in Shift Management.
• Models hospitality and delivers service excellence.
• Ensures compliance with alcoholic beverage regulations.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Coaches and develops staff.
• Inspirational leadership leading to operational excellence.
• Deliver the highest quality of food and beverage products.
• Consistent execution of all systems, standards, and processes.
• P&L responsibility and accountability.
• Inventory control (food and product cost).
• Accomplishes restaurant and 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.
• 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.
• Performing other duties as asked and directed.

Requirements

• Washington State MAST Class 12 or 13 permit and food handlers card required.
• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Proficient with Microsoft Office Suite—Microsoft Word, Excel, and Outlook.
• Maintain consistency in preparing the highest quality of food and providing superior levels of service.
• Achieve financial objectives and success by continually building sales and growing a high profitable restaurant.
• Demonstration of genuine hospitality at every opportunity and delivers service excellence.
• Ownership mentality resulting in operational excellence.
• Identifies talent and develops potential.
• Extensive knowledge of food and wine is required.
• Professional appearance and demeanor.

Nice-to-haves

• Three to five (3-5) years in a management leadership role in fine dining or similar volume, full-service chain or corporate environment preferred.
• Hospitality and restaurant management certification or college degree preferred.
• Previous restaurant experience required.

Benefits

• Discounted meals at Daniel’s Broiler.
• 10% bonus program.
• Commission on Private Dining Room sales.
• 3 weeks’ vacation.
• Sick time is accrued at 1 hour for every 30 hours worked.
• BYOD (Bring Your Own Device) stipend.
• A paid day off each year to use during your birthday month.
• Christmas is a closed holiday.
• 401(k) with company match.
• Health, dental, vision insurance.
• Voluntary benefits such as LTD, commuting benefits.
• Length of service bonuses.
• Opportunity for growth and development- we promote from within!
• Free Employee Assistance Program with access to personal and financial resources, emotional support, and legal guidance.
• Opportunities to give back through organized volunteer events with Food Lifeline.