General Manager

GENERAL MANAGER For a Twin Cities Old Southern BBQ JOB DESCRIPTION
FOR OFFICE USE ONLY

JOB TITLE: General Manager

REPORTS TO: Director of Operations FLSA STATUS: Exempt
# of DIRECT REPORTS: Variable DEPT: Operations

JOB SUMMARY:
Oversees and directs all aspects of the restaurant operations, including the preparation of operational budgets, achieving sales and profit levels, commitment to Jimmie’s Old Southern BBQ Smokehouse, LLC (“Company” or “OSB”) standards of excellence. Ensures food quality, Guest service and satisfaction, and restaurant cleanliness. At assigned restaurant, responsible for ensuring all Company standard operating practices and absolutes are adhered to, for ensuring compliance with all applicable laws and regulations, as well as for talent management. May also performs ad hoc duties including, but not limited to, answering the phone, bussing tables, line cooking, table visits, expediting orders or running food and catering. Serves as a role model for restaurant Management and
Team Members demonstrating the attitudes and behaviors expected of all employees of OSB. Acts as an ambassador of the OSB brand.

PRINCIPAL ACCOUNTABILITIES:

● Constantly monitor the overall operations of the restaurant that affect sales including Guest satisfaction, food quality (taste and presentation), ambiance, cleanliness, décor, and service standards.

● Supervise, coach, counsel, engage, develop, train, recruit and recommend corrective action for all Team Members.
Direct pre-shift and related restaurant team meetings.

● Conduct regular one-on-one performance management discussions with the Management Team and other Team
Members as appropriate.

● Develop and monitor daily, weekly, and annual sales projections. Work with individual managers and staff to seek out sales building opportunities to meet and exceed sales projections.

● Interact with Team Members to prepare and achieve weekly, monthly, and annual profit plans as they relate to fixed and controlled expense.

● Oversee the accuracy of all management duties such as reports, cash handling, daily deposits, overages/shortages, safe security, paid outs, inventory control and documentation, record keeping, etc. Must be able to accurately count money and provide correct change.

● Monitor the restaurant environment personally and through direct contact with the Management Team and individual Team Members. Maintain current knowledge of and support the Management Team in complying with the Company’s operational and Human Resource policies and procedures.

● Responsible for maintaining efficient staffing levels and for establishing an optimal team member compliment level and for directing actions to ensure the restaurant maintains its optimal headcount of team members based on business needs.

● Effectively utilizes enterprise systems, e.g. R365, in managing daily operations.
● Oversees all lines of the P&L including, but not limited to, repairs and maintenance, cleaning supplies, vendor relations, registers, retail inventory, and uniforms.
● Ensure compliance with documentation requirements of any state, federal and local laws.
● Performs other duties as requested.

QUALIFICATIONS (Please indicate if required or preferred):
● Education and Experience: o High school diploma or equivalent required o 2 or 4-year degree in hospitality related field preferred, however an equivalent combination of education and professional experience will also be considered o 5+ years previous restaurant experience preferred

o 2+ years of restaurant management experience required

● Skills/Competencies/Certifications:
o Must possess a valid driver’s license o Good people management skills, communication and listening skills required. o Must be internally motivated and detail oriented with a passion for the Brand and for teaching others. o Ability to quickly grasp and retain new ideas and concepts and incorporate them into daily work activities required. o Ability to effectively communicate with others (e.g., with Team Members, Guests, Vendors, etc.) required. o Demonstrated time management and organizational skills required. o Superior Guest service, communication and listening skills required. o Must be flexible and adaptable to change. o Required to work a flexible schedule including days, nights, weekends, and holidays. o NRA ServSafe Food and Alcohol certifications required. o Integrity, honesty, and intelligence. o Must be solution conscious. o Pride in personal performance and appearance. o Strong drive and energy. o Working knowledge of labor laws, health codes, safe food handling and sanitation, alcohol safety, safety and security systems and procedures, and computer operations required

Other Factors Comments
e.g. travel Up to 15%. May deliver full-service catering, and to attend meetings and training sessions.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. OSB management reserves the right to amend and change responsibilities to meet business and organizational needs, as necessary. It is expected that the team member performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the “at-will” relationship.

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Team Member (Printed Name / Signature) Date

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Supervisor/Manager (Printed Name / Signature) Date

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person