Job Description

Locally owned, new restaurant concept located between Spring Hill and Columbia is looking to hire an experienced General Manager who thrives in an environment where guest satisfaction is pillar of our brand. This location will have the opportunity to serve the dining needs of Middle Tennessee with exceptional food in a concept that is one of a kind.

Job purpose

This position oversees the daily operations of the restaurant including customer experience, staff and operational efficiency, organization and cleanliness of restaurant and kitchen, and business profitability.

Base salary plus unlimited bonus opportunities

Duties and responsibilities

• Maximize revenue potential and profitability through local store marketing and cost management
• Review p&l statements, track performance against annual budget, and implement actions to correct any deviations from budget
• Coordinate daily front of house and back of house restaurant operations through development and execution of daily, weekly, and monthly operational efficiency checklists
• Manage training processes for new hires and continuing education for existing staff
• Control operational costs through proper scheduling of staff, assisting Kitchen Lead with food orders, and identifying measures to cut waste
• Manage the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking inventory and reordering supplies, and controlling inventory
• Consistent evaluation of product and service through interactions with customers, inspection of food at expo station, auditing of prep process, and shadowing of servers
• Respond efficiently and appropriately to customer complaints and issues
• Review POS reports on daily, weekly, monthly and annual basis
• Manage the sales and marketing efforts of the restaurant
• Participate in local events to promote the restaurant
• Develop creative ideas to reach a broader audience
• Ensure compliance with safety and sanitation regulations
• Develop sustainable and scalable business policies, procedures and practices
• Other duties as assigned

Experience & Qualifications

Education & Experience include:

• Bachelor’s Degree in Business or similar preferred
• 2+ years in hospitality or restaurant management position preferred but not required
• Must be 18 years of age to serve alcohol or as state regulations dictate
• Alcoholic Beverage Commission (ABC) serving permit required - must obtain within 30 days of hire

• Qualifications include:
• Has the ability to supervise, train, and support staff. He/she must possess the ability to establish and maintain harmonious relationships with all staff
• Excellent communication, organizational and leadership skills
• Fun and personable yet professional approach to managing business
• Must possess basic computer skills
• Able to create an environment that lends itself to guests becoming regulars and staff members feeling like family!
• Weekend and evening shifts are required
• Financial management and inventory control skills
• Knowledge of local and state regulations related to alcohol service and health code compliance

Physical requirements

While performing the duties of this position, employee may be required to stand for extended periods of time and must talk and hear. The employee sits, walks, kneels and reaches with hands and arms. The employee must be neat, well-groomed, and present a hygienic appearance. May be required to lift and/or move up to 50 lbs.

We are an equal opportunity employer.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• Paid time off

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Weekly day range:

• Weekend availability

Work Location: One location

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