Restaurant General Manager

Jack Marshall Foods, Inc.; Jackson (AL); On-site; USD 36,000 - 48,000; Full time

Job summary

Jack Marshall Foods, Inc. is seeking a supervisory role responsible for financial activities including payroll and cash handling, as well as staff management and scheduling in a restaurant setting.

The role involves maintaining compliance with standards, training employees, overseeing inventory and work assignments, and ensuring quality service across kitchen and dining areas.

Responsibilities

• Perform various financial activities, such as cash handling, deposit preparation, and payroll
• resolve customer complaints regarding food service
• compile and balance cash receipts at the end of the day or shift
• present bills and accept payments
• inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
• train workers in food preparation, and in service, sanitation, and safety procedures
• supervise and participate in kitchen and dining area cleaning activities
• perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
• control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
• assign duties, responsibilities, and work stations to employees in accordance with work requirements

Job description

• Perform various financial activities, such as cash handling, deposit preparation, and payroll
• resolve customer complaints regarding food service
• compile and balance cash receipts at the end of the day or shift
• present bills and accept payments
• inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
• train workers in food preparation, and in service, sanitation, and safety procedures
• supervise and participate in kitchen and dining area cleaning activities
• perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
• control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
• assign duties, responsibilities, and work stations to employees in accordance with work requirements