Restaurant General Manager (GM)

Company: T's Restaurant- Cranston
Location: Narragansett
Posted on: February 20, 2025

Job Description:

POSITION TITLE: Restaurant General Manager (GM)DEPARTMENT: OperationsLOCATION: Cranston, Narragansett or East Greenwich, RIREPORTS TO: Chief Operations OfficerSUPERVISION EXERCISED: Team members associated with the responsible store POSITION STATUS: Full-time position with benefits.POSITION OVERVIEWThe Restaurant General Manager (GM) is responsible for managing the daily operations of an assigned location. The GM will oversee, instruct, and uphold all the companies' values and policies related to, but not inclusive of: hospitality and guest service, culinary arts, safety standards, sales, administrative and financial procedures, inventory control, food ordering, maintenance/cleanliness, and employee management. The GM is a constant coach that inspires team members and guests.ABOUT YOUT's Restaurants is looking for someone who has the desire to lead and oversee an enthusiastic team of culinary and hospitality professionals who are dedicated to creating and executing a memorable dining experience for our guests. This position requires a positive leader who can work alongside the COO and great team members. Someone who is capable of oversight, coordination, and motivation of the entire restaurant's operations and is dedicated to great customer service. This position is right for you if you desire to be a part of a great organization.DUTIES AND RESPONSIBILITIESGuest Service--- Ensures that all guests feel welcomed and are given responsive, friendly and courteous service at all times. --- Focuses on inclusion and belonging for all team members and guests.--- Responds to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Team Building--- Follows the restaurants 5 Commitments and upholds the restaurants Values and Mission Statement.--- Promotes the T's team spirit of positivity and team centered approach to the hospitality and culinary experience at all times in all ways.--- Creates a culture of fairness and inclusion by following T's guidelines, job descriptions and training programs and by maintaining healthy boundaries with team members.--- Provides direction to team members regarding operational and procedural issues.--- Interviews hourly team members. Directs hiring, supervision, development and, when necessary, termination of team members.--- Conducts orientation, explains the T's Philosophy, and oversees the training of new team members.--- Develops team members by providing ongoing feedback, establishing performance expectations, taking corrective action for violations of protocol, and by conducting performance reviews.Financial--- Adheres to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.--- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.--- Controls cash and other receipts by adhering to cash handling and reconciliation procedures. --- Ensures that end of day receipts is correct and deposited to the bank at the end of each shift. Food Safety --- Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.--- Responsible for ensuring consistent high quality of food preparation and service.--- Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.--- Ensures all food is prepared and served according to the restaurant's recipes, portioning, cooking and plating standards.Operational and Safety Responsibilities --- Ensures that proper security procedures are in place to protect team members, guests and company assets.--- Ensures a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or team member is injured.--- Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, team members and guests.--- Carries out restaurant marketing and promotional activities in accordance with company goals.--- Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.--- Manages shifts which includes, but is not limited to: daily decision making, daily scheduling needs, operational planning, while upholding standards, product quality and cleanliness.--- Investigates and resolves complaints concerning food quality and service.--- Fills in where needed to ensures guest service standards and efficient operations.--- Estimates food needs and places orders with distributors. --- Adheres to ServSafe, OSHA and HACCP standards.Other Duties--- Performs other duties as assigned.T's Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.ABOUT T's RESTAURANTST's Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible.We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life's journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time.QUALIFICATIONS + REQUIRMENTSEducation and Experience--- High School Degree required; college degree preferred in culinary/hotel/restaurant management.--- A minimum of three years restaurant experience or food and beverage training to include front-of-the-house operations, guest service training and kitchen operations. --- Proficient with various technologies to include but is not limited to Microsoft Office Suite and Point of Sale Systems.--- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, budgeting, and preparation of reports.--- Required Certification in Food Safety, Serve Safe Alcohol and First Aid or obtain one within 2 months of hire. --- Must be eligible to work in the United States.--- Must agree to background check.--- Excellent written and verbal communication skills. Proficient in the English Language.--- Ability to travel between locations and to meetings. Professional requirements--- Self-discipline, initiative, leadership ability and outgoing.--- Pleasant, polite manner and a neat and clean appearance.--- Strong guest service skills with a passion for hospitality.--- Ability to motivate team members to work as a team.--- Ensures that food and service meet appropriate T's standards.--- Must be able to handle pressures and recommend appropriate solutions to restaurant problems.--- Must possess good communication skills for dealing with diverse staff and potential candidates.--- Possess excellent organizational, interpersonal, problem-solving, and collaboration skillsAccountabilities--- Keeps COO promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.--- Adhere to job responsibilities and performance objectives.--- Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.Working conditions--- Expected hours: Up to 50 hours per week. Hours may vary if manager must fill in for his/her team/manager or if emergencies arise.--- Ability to perform all functions at the restaurant level.--- Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.--- Works in hot and cold environments.--- Works with various office equipment and answers phones. --- May be required to work at various locations on a limited basis.PERKS AND BENEFITS--- Positive and supportive team culture.--- Paid Time Off.--- Competitive Wages with Annual Performance Reviews.--- Day's only schedule- never work nights.--- Meal benefit-whether on shift or off and at all locations.--- Thanksgiving and Christmas Day OFF.--- Ongoing development and growth/promotion opportunities--- Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more. --- Pet Insurance.--- Employee Assistance Program (EAP)- provides voluntary, confidential services to employees at no charge. Services such as counseling services for mental health issues and information, financial resources, work-life solutions and legal guidance.--- Flexible and Predictive Scheduling.--- Medical, Dental, Vision, Life Insurance--- 401(k) Compensation details: 62000-67000 Yearly SalaryPIf3053839a1bb-25660-36972023

Keywords: T's Restaurant- Cranston, Warwick , Restaurant General Manager (GM), Executive , Narragansett, Rhode Island