Operating Partner (General Manager), Restaurant

About This Role

Manage all aspects of a restaurant's operations, ensuring excellent guest service and financial performance. This role involves overseeing profit and loss, staffing, training, and maintaining high standards of food quality and cleanliness.

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 and reviewing financial reports
• 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, and 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
• 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