Operating Partner (General Manager), Restaurant

About This Role

Oversee all aspects of restaurant operations, ensuring excellent guest service, staff adequacy, and adherence to company policies and financial targets. Effectively manage day-to-day profit and loss, staffing, and administrative duties.

Responsibilities

• Oversee every aspect of restaurant operations
• Ensure excellent guest service that meets or exceeds expectations
• Ensure the restaurant is adequately staffed to meet guest needs
• Control day-to-day operations and profit & loss by following cash control/security procedures, reviewing financial reports, and taking appropriate actions
• Work with area supervisor to develop the restaurant's annual operating budget and control all profit and loss centers
• Operate the business in accordance with company policies and applicable laws
• Interview, hire, train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems
• Manage all financial (invoices, reporting) and personnel/payroll related administrative duties accurately and on time
• Manage all shifts, including daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness
• Maximize table turnover, sales per guest, and sales per hour
• Enforce safe work behaviors to maintain a safe environment for both guests and crew members
• Monitor daily activities to ensure quality food and cleanliness standards
• Meet the restaurant's P&L and expense goals
• Promote suggestive selling techniques
• Maintain professional behavior while creating a warm, fun, friendly, and hospitable atmosphere
• Prepare quarterly Sales and projections for area supervisor approval including follow up on store action plans

Requirements

• Minimum of 3 years of experience as salaried manager in full service, casual dining
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction
• Demonstrated leadership skills, including coaching, directing, and motivating a team

Qualifications

• Bachelor’s Degree or equivalent combination of education and experience
• Minimum of 3 years of experience as salaried manager in full service, casual dining

Nice to Have

• Experience with full service alcohol serving facility
• Exposure to P&L and sales building