The Reisner Group
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As a General Manager, you will guide, direct and lead the team to achieve objectives in sales, guest service andsatisfaction, food quality, employee retention, cleanliness and sanitation.
Key Responsibilities:
  • Ensure that all food and products are consistently prepared according to the restaurant’s recipes, portioning,cooking and serving standards.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance withrestaurant policies and procedure.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection andby following the restaurant’s preventative maintenance programs.
  • 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.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanlinessthrough training of employees and creating a positive, productive working environment.
  • Continually strive to develop your staff in all hospitality and/or culinary standards related to their position.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • 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.
  • Minimum of 10 years full-service restaurant management experience with at least 5 years at AGM, GM or multi-unit.
  • Must have experience with the following:
    • Kitchen (BOH) management experience within “made from scratch” kitchen
    • Service (FOH) management experience
  • High-volume, corporate restaurant AGM or GM experience ideally within a polished dining concept
  • Must be at least 21 years of age
  • Proficient math skills, basic computer skills.
  • Ability to work in a standing position for long periods of time.
  • Ability to reach, bend, stoop and frequently lift up 25 lbs. without assistance and 50 lbs. with assistance.
  • Work in a hot and noisy environment.
  • Varying schedule including nights/weekends/holidays.
  • Depending on store location, having or obtaining a food handler’s and/or alcohol certification may be required.
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