General Manager

Ontario Trillium Foundation; Covington (LA); On-site; USD 65,000 - 90,000; Full time

Job summary

Ontario Trillium Foundation is seeking a General Manager to oversee daily restaurant operations, including staff development and performance management. The role involves inventory, ordering, and maintaining a high standard of service to ensure guests have a superior dining experience.

The General Manager reports to the Regional Vice President. Responsibilities include financial oversight, adherence to standards, food safety, scheduling, and guest satisfaction.

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.
• 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.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• 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.
• Must be ServSafe certified.
• Will uphold all ServSafe guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• 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.

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.