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General Manager - Orange Hill

Company: Orange Hill Restaurant
Location: Orange
Posted on: January 7, 2021

Job Description:

Position Summary:
The General Manager is responsible for overseeing all restaurant operations, ensuring that all department goals are met and kept in alignment with the restaurant's needs, and maintaining restaurant compliance with all safety, sanitation and risk management requirements. They support their Regional Manager and executive leadership by planning and executing projects, as directed. They exemplify the Company's values, safety and sanitation standards, code of conduct and work rules. They are highly knowledgeable of all Company safety and sanitation policies, procedures, and protocols, skilled at using all information restaurant systems, and maintain the highest level of professionalism.
Essential Job Duties:


  • Directs the efficient and effective operation of the restaurant, aligns financials and operating budget targets with established priorities, and oversees or personally carries key activities, such as but not limited to FOH, BOH and special events, bar management, risk management, health and safety, inventory, scheduling, accounting, cash management, payroll, operating systems, and compliance in accordance with established policies, procedures and guidelines, steps of service requirements, IDPRP manual, and executive leadership directives.

  • Oversees and evaluates the hiring, retention, promotion, training and disciplinary practices of the restaurant to ensure alignment with compliance and corporate requirements; reviews and approves recommendations from Assistant General Manager and Department Heads related to hiring, promotions, performance reviews, and termination of team members.

  • Reviews labor forecasts and budget projections to ensure that restaurant departmental targets in are in alignment; and generates financial and operational reports to Regional Manager in accordance with established procedures and deadlines.

  • Interfaces with guests to diffuse and resolve complaints according to established protocols and procedures, and collaborates with the General Manager and other key stakeholders when incidents escalate or become unsafe.

  • Promotes effective strategies and employee engagement approaches to instill team support of organizational values, priorities and objectives.

  • Approves standard operating procedures, policies, protocols and guidelines that promote the effective, efficient, and safe operation of the restaurant and team productivity and well-being.
    Education/Experience & Behavior Requirements:
    Essential Job Requirements:

    • 4-years college degree in hospitality or retail management, or closely related field (preferred)

    • Current food safety certification, such as ServSafe and SafeStaff

    • Current alcohol awareness certification, such as TIPS or LEADS
      Education and Certification:

      • 5 years of experience managing restaurant operations with comparable revenue volume
        Work Behaviors:

        • Exemplifies the Company's values (PRIDE)

        • Fosters and promotes effective employee relations

        • Fosters a workplace culture of hospitality, respect, safety and sanitation

        • Consistently manages, evaluates and documents employee behavior and performance

        • Demonstrates a responsive, caring and respectful approach in all personal interactions with others

        • Wears approved manufacturer certified slip resistant or non-slip shoes at all times while working

        • Complies with all safety and sanitation, food service, back-of-house, beverage and alcohol, code of conduct, work rules and management instructions, deadlines, policies and procedures

        • Complies with all hygiene and personal grooming requirements

        • Arrives to work on time in designated restaurant uniform

        • Participates in all required trainings and completes all required examinations

        • Team player and can-do mindset in supporting all business operational needs
          Knowledge & Skills:

          • Excellent interpersonal and communication skills in order to effectively engage others verbally

          • Ability to listen and speak in English in order to maintain effective communications in the performance of essential job functions

          • Ability to read and comprehend multiple data sources, such as written work instructions, policies, procedures and other work materials in English in order to perform essential duties in accordance with safety, sanitation and operational standards and trainings

          • Knowledge of grammar and writing principles in order to compose ideas, work instructions and directives, policies/procedures, corrective actions, and other communications in writing

          • Knowledge of safety codes and regulations related to restaurant operations

          • Knowledge of supervision and performance management principles

          • Demonstrated skill in the application of point of sale and other information systems to effectively and correctly execute various transactions

          • Strong time management and organization skills

          • Ability to pay attention to details

          • Working knowledge of financial and budgeting principles

          • Working knowledge of information technology and social media platforms
            Schedule Requirements:

            • Full-time

            • Schedule may fluctuate based on departmental requirements
              Travel Requirements:
              • Local travel required when considered necessary.
                Physical Demands:

                • Frequent lifting, moving and carrying of food trays, dinnerware and drinks, furniture, garbage etc. weighing up to 25 pounds across the restaurant

                • Regular and prolonged standing and walking inside and outside the restaurant to service tables, deliver food and beverages, perform BOH function, clean, sanitize and set up workstations, etc.

                • Regular ascending/descending stairs across the restaurant to deliver food, pick up dirty dishware, etc.

                • Repeating motions that may include the wrists, hands and/or fingers

                • Frequent use of hand to finger motions, handle or feel objects, reach with hands and arms

                • Constant bending, stooping and turning to serve food and beverages, remove dirty plate/glassware, dispose of garbage, etc.

                  Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.
                  We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.
                  Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.
                  Education
                  Preferred

                  • Bachelors or better
                    Licenses & Certifications
                    Preferred

                    • Food Handler Certificate

                    • TIPS Certification
                      Skills
                      Preferred

                      • Communication Skills

                      • Customer Service

                      • Front of House Management

                      • Leadership

                      • Restaurant Management
                        Behaviors
                        Preferred

                        • Dedicated: Devoted to a task or purpose with loyalty or integrity

                        • Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

                        • Enthusiastic: Shows intense and eager enjoyment and interest

                        • Leader: Inspires teammates to follow them

                        • Innovative: Consistently introduces new ideas and demonstrates original thinking

                        • Team Player: Works well as a member of a group

                        • Thought Provoking: Capable of making others think deeply on a subject

Keywords: Orange Hill Restaurant, Orange , General Manager - Orange Hill, Executive , Orange, California

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