General Manager

Monk's Bar and Grill; Madison (WI); On-site; USD 55,000 - 75,000; Full time

Job summary

1947 Eatery and Taphouse in Madison, WI seeks an experienced manager to oversee planning, organizing, training and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

You will supervise policies, ensure welcoming service, manage scheduling, labor costs, and develop staff; maintain equipment, adherence to health and safety regulations, and coordinate marketing campaigns as directed by corporate.

Qualifications

• Be 21 years of age.
• Three years of front-of-house operations and/or assistant management experience.
• Excellent basic math skills and POS proficiency.
• Ability to stand for long periods (up to 10 hours) and lift up to 50 pounds.
• Willing to work 50–60 hours per week.

Responsibilities

• Oversee planning, organizing, training and leadership to achieve objectives in sales, costs, retention, service and satisfaction.
• Ensure guests are welcomed and receive responsive, friendly service at all times.
• Maintain food quality, cleanliness and sanitation according to recipes and standards.
• Schedule labor to meet business needs while controlling labor costs.
• Enforce policies and administer corrective action for violations.
• Prepare required paperwork and maintain records in an organized manner.
• Coordinate maintenance and ensure equipment is kept in excellent working order.
• Develop, plan and carry out marketing, advertising and promotions as directed by Corporate Office.

Skills

Leadership

Customer service

Staff training

POS system proficiency

Labor cost management

Tools

POS System

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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