General Manager
15 days ago
Frisco
Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Benefits & Perks: • Paid Time Off Leave Program Core Responsibilities: • Building practices and structuring team members to ensure consistency and quality., • Leading regular team meetings, guiding tempo and employee morale., • Respectful communication through spoken, written, or non-verbal channels., • Capability to perform each BH role and function; can properly supervise all team positions., • Utilizes Barrel House procedures and recipes for all menu items., • Adheres to policies and procedures, setting the standard for excellence., • Monitors quality of food and maintains high standards of guest service.Employee & Team HR-related actions:, • Application Evaluation, Candidate Interviewing, Hiring, Onboarding, and Scheduling., • Training, Assessing, Coaching, Reviewing, and Developing team members., • Incident reporting, taking appropriate corrective or disciplinary action when necessary., • Performing administrative processes including scheduling, invoicing, and delivery confirmations.Budget & Finance-related actions:, • Projecting and meeting sales, labor, and operational budget goals., • Bank deposits, cash handling, and server tip disbursements., • Inventory-related actions:, • Approves and places all liquor orders., • Monitors orders and purchases of food, beverages, and operating supplies., • Oversees and utilizes inventory management systems and software.Using Point Of Sale software and equipment:, • Monitors timing of order preparation., • Handles all voided items and discounts., • Ensures security of the team and the restaurant before opening and after closing., • Arranging services, repairs, or maintenance on equipment, appliances, building, and property., • Ensures all health and sanitation standards are being met and that all health inspections are passed., • Adheres to company standards, including personal hygiene and appearance.Qualifications:, • Minimum of two years managerial experience in a high-volume restaurant., • Possess Food Protection Manager Certification (CFPM)., • Possess excellent basic math skills, • Efficiently operate a Point Of Sale (POS) system, including a Kitchen Display System (KDS)., • Ability to work 50-55 hours weekly on-site., • Be able to work in a standing position for extended periods of time., • Be able to reach, bend, stoop, and frequently lift up to 50 pounds., • Must be able to reliably commute to on-site location., • Must be authorized to work in the United States., • Must be over the age of 18 years old.