Restaurant General Manager

General Manager

Jackie's International, Inc. is a Mississippi-based and family-owned hospitality company with corporate headquarters in Canton, MS. We are currently hiring for restaurant general managers and assistant managers with stable job history. General Managers should plan and direct all restaurant operations. Maintain high standards of food, service, health and safety, ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

Main Job Tasks and Responsibilities

set operating goals and objectives

assess staffing requirements and recruit staff when needed

train and coach staff

prepare and implement standard operating procedures

manage staff performance in accordance with established standards and procedures

ensure staff know and adhere to established codes of practice

organize and monitor staff schedules

maintain employee records

co-ordinate restaurant operations during each shift

monitor adherence to health, safety and hygiene standards in kitchen and restaurant

interact with customers

advise customers on food and beverage choices

oversee preparation of food and beverage items

ensure adherence to set recipes

ensure quality of food and beverage presentation

observe size of food portions and preparation quantities to minimize waste

interact with customers to ensure all inquiries and complaints are handled promptly

total restaurant receipts and reconcile with sales

ensure cash management procedures are completed accurately

set and monitor budgets

implement and oversee cost cutting measures

plan and monitor restaurant sales and revenue

prepare and analyze management reports

determine and execute operating improvements

identify and estimate food and beverage supply requirements and place orders with suppliers

check quality of deliveries and documentation

ensure correct storage of supplies

arrange for maintenance and repairs of equipment and services

identify and evaluate competitors

Knowledge and Experience

tertiary qualification preferred

previous experience in food and beverage management

in-depth working knowledge of food preparation and presentation

experience in staff management and development

knowledge of basic accounting principles and practices

experience in analyzing financial data

knowledge of planning and forecasting

track record of managing inventory and cost control

knowledge of administrative procedures

able to use relevant computer applications

Key Competencies

decision-making

judgment

problem analysis and problem-solving

planning and organizing

resource management

communication

customer service focus

quality orientation

teamwork