Restaurant General Manager
Restaurant General Manager Job in Sedona, AZ
Our General Managers are accountable for the overall financial results of the restaurant. They
manage the daily operations ensuring daily brand standard operating procedures are upheld
within the restaurant. A hospitality driven individual, they provide hands-on leadership and clear
direction to team members, managers, and ensures an excellent guest experience that exceeds
expectations, both from a culinary and service standpoint . Our General Managers must have a
passion for food, strong knowledge of restaurant operations and finances, ability to demonstrate
leadership behaviors expected of the role, have high standards of sanitation and safety, and the
drive to grow and develop personally while developing those around them. As a General Manager, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience.
Essential Job Duties and Responsibilities:
Leading Team Members
Fostering a motivating and positive environment that enhances and builds on the culture.
Managing team member relations issues by coaching and mentoring.
Ensuring team members and managers adhere to established policies and procedures.
Managing team members' performance including providing regular performance feedback,
development plans or counseling notices as well as partnering with Human Resources on
final termination requests when necessary.
Ensuring all payroll policies and procedures are followed, including management of
timekeeping for compliance and accuracy.
Ensuring proper staffing levels are maintained. Work with HR department to fill vacant
positions, promote employees into new positions, as well as performing regular
performance reviews and implement performance improvement plans when necessary.
Ensuring regular weekly management meetings and daily shift meetings are held to
communicate company updates regarding operations, employee topics, training, education
related to changes or new processes, product or equipment introductions.
Maintain and build sales and achieve or exceed restaurant financial goals according to
Maintaining budget and optimizing expenses by managing restaurants operating costs to
budget through proper ordering, scheduling, portion/waste control, and using reports
provided by the accounting department on a weekly/monthly basis to track and manage
Managing payroll budget expenditures by creating team member schedules that meet
labor expectations and service standards through the scheduling template. Ensure that
during slower periods, labor is cut as necessary while ensuring appropriate level of
Managing Food, Beverage and Controllable expenses through proper ordering of
Packaging, Seafood, Meat, Produce, Drinks, Wine & Beer, Uniforms, Gift Cards, Smallwares,
China, Equipment etc.
Ensuring the submission and approval of all invoices to accounting
Creating an environment that is focused on an exceptional guest experience.
Ensuring hospitality service standards are upheld including resolving any guest complaints
in a favorable manner.
Following proper sanitation and cleanliness procedures in the restaurant to fulfill health
requirements and company standards.
Overseeing the opening and closing procedures of the restaurant.
Enforcing safety procedures to maintain a safe environment for guests.
Performing other related duties as needed
Knowledge, Skills, and Abilities:
Bachelors/ Associates Degree in Hospitality, Restaurant Management, or Culinary or
equivalent education and work experience; preferably in a high-volume fast paced
Must have a minimum of 7+ years' experience as a General Manager; preferably in a fine
dining, full-service restaurant.
Knowledge of Restaurant 365 and TOAST POS sytsems
Proven ability to hire, train and develop team members.
Capable of driving sales and guest service initiatives by motivating and leading team
Passion for the restaurant industry with a commitment to continued development
Record of maintaining high standards in restaurant cleanliness, sanitation, food quality and
Ability to understand, analyze, and positively impact financial results, including food cost,
inventory needs and labor planning.
Excellent written and verbal communication with a positive and outgoing personality.
Effective verbal and listening skills when communicating with guests and team members
Customer service focused and solution oriented
Capable of multi-tasking, and being able to delegate duties when appropriate to next level
Ability to work a flexible schedule based on restaurant needs
Must maintain appropriate SafeServe Food and Alcohol certification
Ability to sit/stand for up to 12 hours/day
Ability to lift/push/pull up to 30 lbs
This job description is not intended to be all-inclusive, and employee will also perform other
reasonably related business duties as assigned by immediate supervisor and other management as required. Dahl Restaurant Group reserves the right to revise or change job duties and
responsibilities as the need arises. This job description does not constitute a written or implied
contract of employment.