General Manager

Fiery Crab; Chalmette (LA); On-site; USD 60,000 - 90,000; Full time

Job summary

Ontario Trillium Foundation in Chalmette, LA is seeking a General Manager to oversee daily restaurant operations, including staff development, performance management and scheduling to ensure smooth service.

You will manage inventory and purchasing, enforce ServSafe guidelines, optimize costs and profits, and ensure guests enjoy a high-quality dining experience. Reports to Regional Vice President.

Qualifications

• Must be ServSafe certified.
• Experience managing daily restaurant operations and staff.

Responsibilities

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
• Adhere to company standards and service levels to increase sales and minimize costs.
• Ensure that financial invoices and payroll related duties are completed accurately and on time.
• Enforce sanitary practices for food handling and maintain kitchen and dining areas.
• Maintain professional restaurant image, including uniforms and appearance.
• Estimate food and beverage costs and manage provisioning and purchasing of supplies.
• Place orders with distributors and schedule delivery of fresh food and supplies.
• Must uphold all ServSafe guidelines.
• Ensure positive guest service and respond to complaints to regain guest loyalty.
• Manage shifts, scheduling and daily decision making while upholding standards.

Job description

SUMMARY

The General Manager is responsible for managing the daily operations of our

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

General Manager reports to the Regional Vice President.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

• Oversee and manage all areas of the restaurant and make final decisions on

matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and

minimize costs, including food, beverage, supply, utility and labor costs.

• Responsible for ensuring that all financial (invoices, reporting) and

personnel/payroll related administrative duties are completed accurately, on time

and in accordance with company policies and procedures.

Food safety and planning

• 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.

• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper

uniforms, and appearance standards.

• Estimate food and beverage costs. Work with Corporate office staff for efficient

provisioning and purchasing of supplies. Supervise portion control and quantities of

preparation to minimize waste.

• Estimate food needs, place orders with distributors, and schedule the delivery of

fresh food and supplies.

• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all

appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.