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Posted: Monday, October 9, 2017 4:17 PM

Job Description:/h3:
The General Manager is responsible for all daily operations in the entire restaurant. They must demonstrate strong communication skills and leadership abilities, as well as maintain a safe and sanitary work environment.. The General Manager is responsible for the development of new and current team members, while upholding all service standards and ensuring all food and beverage is served according to standards.

In addition, they must coach team members performance : remaining friendly and flexible:resulting in the best guest experience possible.

Specifically, the General Manager ensures consistent execution of both FOH and BOH systems and profitability by providing and ensuring quality training, coaching and follow:through. This position is ultimately accountable for store profitability, labor cost controls, service standards, systems, organization, team member engagement and the guest experience.
The General Manager reports directly to the Regional Operations Manager.

Owning Your Program:
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Step 1 is to understand that you are responsible for ensuring that everything is done on time and accurately.
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This doesnt mean that you have to do everything. What this means is that you have to ensure that everything is done.
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Step 2 is knowing what those things are
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Step 3 is determining how those things will get done. Delegation
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Step 4 is follow up or accountability. Inspecting what you expect
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Step 5 is teaching others to do the tasks you are delegating.
Key Performance Elements/Essential Functions
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Strong understanding of all FOH and BOH systems and operations; must demonstrate the ability to run effective shifts in all aspects of the restaurant.
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Provides direction, coaching, and leadership for all staff including safety and sanitation, and company policies and procedures.
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Responsible for establishing and appropriately communicating goals to the Corporate Team on a regular basis.
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Communicates effectively with the Management Team.
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Ensures the Management Teams continued development and focus on creating and maintaining a strong guest first focus.
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Effectively maintains the restaurants facility, both exterior and interior, to Twigs standards (clean, neat, and organized) and ensures sufficient supply levels of tools available for all employees to execute their responsibilities.
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Ensures completion and posting of the FOH schedule is done, effectively maintaining labor goals and guest satisfaction. The schedule should be planned using forecasted sales and labor budget, while taking team member availabilities, requests and vacations into consideration.
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Leads the staff in a positive manner as to achieve our desired result; being 100 guest satisfaction.
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Ensures 100 effectiveness of both FOH and BOH systems and standards.
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Ensures execution of company standards for each Guest from the front doors to the table.
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Ensures all marketing materials are current throughout the restaurant.
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Ensures that dress code standards are 100.
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Communicates effectively with vendors.
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Attracts patrons by developing local store marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
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Hiring of all FOH positions, maintaining appropriate staffing par levels.
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Assists in hiring of all BOH positions, maintaining appropriate staffing par levels.
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Completes all Team Members reviews once a year.
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Holds regular meetings, including workshops, recognizing what we do well and what we can improve (safety, cost controls, quality and execution).
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Weekly and monthly inventories.
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Responsible for meeting the restaurants financial goals, including sales growth (by providing exceptional guest service 100 of the time), labor, hiring, developing and retaining the very best team members.
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Implements and manages plans that result in i

Source: https://www.tiptopjob.com/jobs/72768846_job.asp?source=backpage


• Location: Fort Worth

• Post ID: 67810607 fortworth
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