Restaurant General Manager

1. Compiles annual budget, variance reports, weekly management reports, comp reports, and any other reports deemed necessary

2. Monitors work of employees to ensure that established policies and procedures are being followed.

3. Oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.

4. Counsels, guides and instructs assigned personnel in the proper performance of their duties.

5. Prepares and coordinates the periodical performance reviews of assigned personnel

6. Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.

7. Interview potential employees who have been recommended by Personnel.

8. Manages the day-to-day operation of the outlet in accordance with established policies and procedures.

9. Establishes and administers training programs within the outlet, including new employee orientation.

10. Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards.

11. Coordinates the maintenance and development methods for high quality preparation of food and drink

12. Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours.

13. Daily clear check data to monitor and action upon it.