General Manager

Le Bon Nosh; Atlanta (GA); On-site; USD 90,000 - 110,000; Full time

Job summary

Le Bon Nosh seeks a General Manager to lead day-to-day restaurant operations, drive guest satisfaction, and protect the brand and profitability. The GM will model the company values, foster a positive work environment, and develop the next generation of leaders.

The position requires overseeing service standards, menu execution, staff development, and adherence to health and safety regulations while achieving sales targets and market growth.

Qualifications

• Three years of restaurant management experience.
• Proven ability to meet sales and cost targets.
• Strong leadership and coaching skills.
• Excellent communication and training abilities.

Responsibilities

• Ensure each shift meets restaurant standards and guest satisfaction.
• Oversee food quality and consistency through Executive Chef.
• Manage POS, reservations, payroll, and inventory software.
• Develop staffing plans and schedules for FOH/BOH teams.
• Control budgets and profitability targets to meet monthly goals.
• Maintain health, safety, and sanitation standards across the restaurant.

Skills

Restaurant management

Leadership

Communication skills

P&L concepts

Microsoft Office

Staff development

Tools

OpenTable

Upserve POS

7Shifts

Payroll software

Inventory software

Job description

The primary responsibility of the General Manager (GM) is to lead and manage all restaurant operations in order to provide an exceptional level of food, service, ambiance, and overall guest satisfaction, resulting in achieving targeted sales, profitability, and increased market share, thus protecting the long-term success and integrity of the restaurant.

The GM must demonstrate that employees are the highest priority and maintain a positive work environment while developing the next generation of restaurant leaders.

The General Manager (GM) is simply the most trusted member of the management team.The GM is expected to act as a role model on behalf of and in accordance with the values and mission of Le Bon Nosh and its owners.

As the General Manager at Le Bon Nosh, your primary job responsibilities will include:

Operational

• Responsible for guaranteeing each and every shift is executed at or above established restaurant standards, ensuring maximum guest satisfaction in the areas of service, ambiance, and hospitality.
• Utilizes all available tools to assist in operational decision-making, i.e., online reviews and guest feedback reports.
• Creates opportunities to convey LBN’s values and mission to team members, guests, vendors and our community.
• Encourages and fosters ongoing relationships with regular guests.
• Ultimately responsible for food quality and consistency through ongoing management of the restaurant’s Executive Chef as well as communicating with sous chefs and staff.
• Oversees the management of the restaurant’s wine and beverage programs, ensuring overall budgets are met, while maintaining offerings that are congruent with the identity of both the restaurant and the food menu.
• Provides a safe, clean, organized work environment, both interior and exterior. Ensures all health and safety standards are met and corrects violations with a sense of urgency.
• Responsible for the successful costing, planning, and execution of all special events, large parties, and marketing events.
• Responsible for Upserve POS, OpenTable, 7Shifts, payroll, and inventory software maintenance as well as all computer hardware.
• Responsible for ensuring that all personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Investigate and resolve complaints concerning food quality, service, and overall guest experience.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Personnel

• Manage day-to-day operations by scheduling, ordering, and developing the Front of House team members.
• Directly supervises Managers and Sous Chefs and provides oversight, guidance and partnership to the Executive Chef.
• Oversees all hourly hiring initiatives and staffing plans, supports department managers and chefs with interviews and hiring processes, and owns all final hiring decisions.
• Provides direction to employees regarding operational and procedural issues.
• Conduct orientation, explain the LBN values, mission, and hospitality philosophy, and ensure consistent execution of all training programs of FOH and BOH managers and hourly employees.
• Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews and goal-setting discussions.
• Maintain an accurate, up-to-date plan for restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.
• Problem solve when faced with ambiguity or uncertainty. Create and implement processes to streamline and optimize those situations.
• Clearly defines expectations and holds individuals accountable for fulfilling their job description and following LBN Policies & Procedures.
• Responsible for all disciplinary notices and documentation, including completion of separation notices.
• Leads by example by following and enforcing all LBN Policies & Procedures for managers and hourly employees.

Financial, Legal and Administrative

• Develops and executes the plan to drive sales via marketing programs, operations, and increasing guest frequency, resulting in meeting or exceeding monthly, quarterly, and annual sales targets.
• Actively oversees all cost categories, including food, beverage, labor, controllable and fixed expenses, resulting in meeting or exceeding monthly, quarterly, and annual profitability targets.
• Effectively manages all inventory, payroll, and petty cash procedures, resulting in accurate & timely weekly and monthly financial numbers.
• Corresponds with all LBN third-party support vendors, guaranteeing that the restaurant fulfills all of its responsibilities as it relates to all accounting procedures and data protocols.
• Shares financial information with management team to develop and ensure understanding of the “whys” behind their daily decisions, developing their ability to manage LBN’s profitability standards.
• Participates in, and owns, all annual sales and expense budgets as well as the tracking and reporting of required financial or statistical information on a weekly, monthly, and quarterly basis.
• Communicates in a timely fashion with LBN owners to assure that all permits and licenses are renewed and posted.

Management of the Team

• Responsible for providing leadership and being a role model for your fellow managers and all staff members.
• Continually develops all managers and chefs through day-to-day interaction and by successfully planning and executing weekly one-on-one meetings with them.
• Complete commitment to good management practices by fulfilling the Objectives, Strategy and Action planning within a structured management communication system.
• Creates an environment where information is shared, utilizing all available communication tools from Team’s reporting to weekly manager meetings.
• Expected to have honest, open communication with staff, managers, and owners.

These lists of job duties and responsibilities are not intended to be construed as an exhaustive list of all job duties performed by the personnel so classified. Management reserves the right to revise or amend duties at any time.

Knowledge, Skills and Abilities

• Commitment to embodying LBN values
• At least three years of restaurant management experience
• Proven track record of meeting sales/cost targets, personal goals and developing managers
• Adept in Microsoft Office Suite: Word, Excel, and Outlook
• Solid understanding of P&L concepts, reporting, and troubleshooting.
• Leadership, Coaching and Teaching abilities
• Excellent communication skills (oral, written, and listening skills)
• Passion for both guest service, employee engagement, and the restaurant business
• Proactive problem-solving abilities
• Ability to work days, nights, weekends, and holidays