General Manager - One Hot Mamas

Promote, work, and act in a manner consistent with the
mission of The SERG Restaurant Group
Ensure that all restaurant policies, procedures, standards,
specifications, guidelines, and training programs and followed and completed on
a timely basis.
Monitor compliance with health and fire regulations
regarding food preparation and serving, and building maintenance.
Achieve company objectives in sales, service,
quality, appearance of facility and sanitation and cleanliness through training
of employees and creating a positive, productive working environment.
Monitor food preparation methods, portion sizes, and
garnishing and presentation of food to ensure that food is prepared and
presented in an acceptable manner.
Ensure compliance with all federal, state,
county and municipal regulations that pertain to health, safety and labor
requirements of the restaurant, employees, and guests.
Control cash and other receipts by adhering to cash
handling and reconciliation procedures in accordance with restaurant policies
and procedures.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality,
service, or accommodations.
Coordinate assignments of cooking personnel to ensure
economical use of food and timely preparation.
Ensure that all products are received in correct unit count
and condition and deliveries are performed in accordance with the restaurant’s
receiving policies and procedures.
Review financial statements, sales or activity reports,
or other performance data to measure productivity or goal achievement or to
identify areas needing cost reduction or program improvement.
Schedule and receive food and beverage deliveries, checking
delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial
transactions to ensure that expenditures are authorized and budgeted.
Maintain food and equipment inventories, and keep inventory
records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer
service.
Perform some food preparation or service tasks, such as
cooking, clearing tables, and serving food and drinks when necessary.
Plan menus and food utilization, based on anticipated number
of guests, nutritional value, palatability, popularity, and costs.
Keep records required by government agencies regarding
sanitation or food subsidies.
Test cooked food by tasting and smelling it to ensure
palatability and flavor conformity.
Organize and direct worker training programs, resolve
personnel problems, make hiring and termination decisions and evaluate
employee performance.
Be knowledgeable of restaurant policies regarding personnel
Administer prompt, fair and consistent corrective action for
any and all violations of company policies, rules and procedures.
Continually strive to develop staff in all areas of
managerial and professional development.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine
ways to improve service, performance, or safety.
Assess staffing needs and recruit staff.
Arrange for equipment maintenance and repairs, and
coordinate a variety of services, such as waste removal and pest control.
Record the number, type, and cost of items sold to determine
which items may be unpopular or less profitable.
Review menus and analyze recipes to determine labor and
overhead costs, and assign prices to menu items.
Attend all scheduled employee meetings and offers
suggestions for improvement.
Coordinate with and assist fellow employees to meet guests’
needs and support the operation of the restaurant.
Fill-in for fellow employees where needed to ensure guest
service standards and efficient operations.
Monitor employee and guest activities to ensure liquor
regulations are obeyed.
Schedule use of facilities or catering services for events
such as banquets or receptions, and negotiate details of arrangements with
clients.
Develop, plan, and implement restaurant marketing,
advertising and promotional activities and campaigns.
Estimate food, liquor, wine, and other beverage consumption
to anticipate amounts to be purchased or requisitioned.
Establish and enforce nutritional standards for dining
establishments, based on accepted industry standards.
Take dining reservations.

Minimum Requirements

Be 21 years of age or older
Three or more years of front-of-the-house operations and/or
experience as an assistant manager in the service or food and beverage industry
Able to understand and speak using the predominant
language(s) of guests
Excellent basic mathematical skills and fundamental
accounting principles, including understanding P&Ls
Able to handle money and operate a point-of-sale system
Competency in Microsoft Office platform
Able to work in a standing position for long periods of time
(up to 5 hours)
Able to reach, bend, stoop and frequently lift up to 60
pounds
Stamina and availability to work 55 hours per week
Ability to work a flexible schedule to include days,
evenings, weekends and holidays
ServSafe certified or contingent within three months from
date of hire
Must be eligible to work in the United States