General Manager

Bigwhiskeys; Springfield, Northern (MO, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Free uniforms

Health insurance

Paid time off

Bonus based on performance

Free food & snacks

Job summary

Bigwhiskeys is seeking a restaurant leader to oversee planning, organizing, training, and leadership to achieve sales, cost, and guest-satisfaction objectives. You will drive store branding and sales through effective marketing and team development.

Responsibilities include enforcing policy, managing staffing, ensuring food quality and sanitation, and maintaining equipment and paperwork promptly. Flexibility in hours and strong leadership are essential.

Qualifications

• Be 21 years of age.
• Able to communicate the predominant language(s) of the trading area.
• At least 3 years of FOH operations and/or assistant management experience.
• Excellent basic math skills and ability to operate a cash register or POS system.
• Able to stand for long periods (up to 5 hours) and lift up to 50 pounds.
• Stamina to work 45–55 hours per week.

Responsibilities

• Understand and apply all policies, procedures, standards, guidelines, and training programs.
• Ensure guests feel welcome with responsive, friendly, and courteous service.
• Ensure food and products are prepared and served according to recipes and standards.
• Achieve sales, service, quality, and sanitation goals through training and positive work environment.
• Control cash and receipts following cash handling procedures.
• Make employment and termination decisions as needed.
• Fill in to ensure guest service standards and efficient operations.
• Develop staff in managerial and professional areas.
• Prepare all required paperwork, reports, and schedules promptly.
• Keep equipment in excellent working condition through inspections and maintenance programs.
• Ensure correct receipt of deliveries and compliance with receiving policies.
• Oversee and complete performance appraisals per policy.
• Schedule labor to meet business activity and staffing needs.
• Enforce company policies and corrective actions consistently.
• Comply with health, safety, and labor regulations.

Skills

Customer service

Communication

FOH operations

Leadership

Team management

Math skills

Stamina

Job description

Benefits:

• Free uniforms
• Health insurance
• Paid time off
• Bonus based on performance
• Free food & snacks

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. Build sales through the marketing of your own store and branding.

Duties and 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 restaurant’s recipes, portioning, cooking, and serving standards
• Achieve company objectives in sales, service, quality, the 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 restaurant 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 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 restaurant’s receiving policies and procedures
• Oversee and ensure that the restaurant policies on employee performance appraisals are followed and completed on a timely basis
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor 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

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 3 years of FOH operations and/or assistant management positions
• Possess excellent basic math skills and have the ability to operate a cash register or POS system
• Be able to work in a standing position for long periods of time (up to 5 hours)
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must have the stamina to work 45-55 hours per week