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