General Manager

1947 Eatery and Taphouse; Madison (WI); On-site; USD 48,000 - 60,000; Full time

Job summary

1947 Eatery and Taphouse in Madison, WI seeks an experienced manager to oversee planning, training and leadership to hit objectives in sales, costs, guest service, and sanitation.

You will supervise staff, enforce policies, manage scheduling, inventory and cash procedures, and ensure consistent preparation and service according to recipes. The role requires strong communication and FOH/assistant management experience, with stamina for long shifts.

Qualifications

• Minimum three years in front-of-house operations and/or assistant management.
• Strong math and cash handling skills.
• Excellent guest-service orientation and communication.

Responsibilities

• Oversee policies, procedures, standards and training programs.
• Ensure guests receive responsive, courteous service at all times.
• Maintain food quality and sanitation per recipes and standards.
• Lead staff training to meet sales, service and appearance goals.
• Manage cash handling and receipts according to policies.
• Schedule labor and ensure staffing meets activity and cost targets.
• Develop and execute restaurant marketing, advertising and promotions.

Skills

FOH management

Staff training

POS system

Math skills

Communication

Job description

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Job Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the 1947 Eatery and Taphouse recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with 1947 Eatery and Taphouse policies and procedures.
• Make employment and termination decisions.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the 1947 Eatery and Taphouse receiving policies and procedures.
• Oversee and ensure that 1947 Eatery and Taphouse policies on employee performance appraisals are followed and completed on a timely basis.
• Communicate effectively with Management Staff through use of the Red Book.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns as directed by Corporate Office.

Qualifications:

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate our POS system.
• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.

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