Restaurant GM: Lead Operations, Delight Guests, Profits

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

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.