WCLV General Manager Job Description

Leadership

• Foster a culture of positivity and urgency within the team
• Lead staff by example in maintaining overall restaurant cleanliness and compliance with all applicable health codes
• Encourage team members to work efficiently
• Contribute to efforts of food and labor cost control with set limits and budgets
• When business or staffing dictates, actively lead the team by working side-by-side in areas of need. Working in position must only be done when absolutely necessary. Leadership and management of the venue is always the primary task.
• Treat everyone with respect and display professional and effective written and verbal communication at all times
• Display initiative in addressing issues and never exhibit Silent Approval
• Maintain a sense of urgency while also maintaining a calm and professional demeanor
• Display the ability to work well with all team members
• Report to work on time and ensure the needs of the business are met prior to leaving
• Maintain an up-to-date Food Handlers Card and Alcohol Card
• Make recommendations that will enhance restaurant operations
• Display proper decision making on matters related to guest service issues and conflict resolution
• Be proficient in de-escalation techniques

Operations

• Manage all day-to-day operations of the restaurant
• Run well-organized shifts
• Responsible for ensuring compliance with all local, state and federal labor laws
• Ensure usage and completion of all checklists so that all required procedures and standards are maintained
• Operate the restaurant on his/her own according to established guidelines and properly train other leadership staff on these procedures
• Verify accurate and proper charging of all food/beverage ordered or consumed by the guests and team members
• Display sound decision making when overriding, voiding or making any type of adjustments to guest checks. Frequent adjustments must be avoided.
• Follow and enforce all company standards, regulations and guidelines. Do not deviate from these unless specifically approved the Regional Director.
• Monitor FOH staff to ensure effective use of labor hours. This includes making real-time decisions related extending work hours or releasing staff early based on business needs.
• If directed, schedule staff as required based on projected business volumes
• Have the ability to work with a wide variety external/internal guests and vendors
• Immediately report concerns and possible policy violations to the Regional Director
• Report on all equipment/facility issues and ensures they are corrected in a timely manner
• Ensure proper usage at all times of required PPE
• Demonstrate the ability to handle multiple tasks with effective follow-through
• Maintain an operational knowledge of kitchen equipment, computers, POS, tablets, etc. along with basic trouble-shooting and repair abilities
• Be proficient in basic math skills and cash handling
• Display organizational skills for keeping detailed records, logs and reports
• Demonstrate the ability to visually assess and evaluate potential safety hazards in the work place. Ensure OSHA policies are met/followed.
• Maintain the venue in a manner that displays a professional image to include cleanliness, uniforms and team member appearance.
• Enforce portion controls to minimize waste
• Ensure proper security procedures are in place to protect team members and company assets. Ensure a safe work environment is maintained to reduce the risk or injury and/or accidents.
• Complete all required documentation (i.e. Incident reports, statements, Medical C forms) required for accidents, injuries, illnesses, etc.
• Investigate and resolve guest issues concerning food quality, venue cleanliness and service standards
• Be proficient in ordering, inventory, payroll time keeping and SNHD standards.

Training

• Develop team members by providing direction and feedback
• Be able to train each position according to White Castle guidelines and essential job functions as listed in procedural manuals
• Train staff in all areas related to guest contacts, upselling techniques, menu knowledge in order to make recommendations and generate excitement of specialty/limited items.
• Continually evaluate staff on their abilities. Share findings with management in order to make promotion and demotion recommendations and/or further training directives.