General Manager Shari's Cafe and Pies 4998 River Rd N, Keizer, OR 97303

Job Description

As general manager, you'll be involved in all aspects of the business and restaurant operations. Customer satisfaction should be your driving motivation, but you should also be able to utilize P&L statements and other technologies to manage and exceed profit goals. You'll be responsible for sourcing, hiring, coaching and motivating employees while providing a safe and welcoming work environment.

Responsibilities

• Quality Food and Beverage:
• Assure that Shari’s established systems for maintaining restaurant readiness are functional, including but not limited to, BOH checks, product quality, prep, ordering and inventory.
• Regularly expedite the pass bar to train, monitor and coach team members to produce quality food as outlined by Shari’s specifications to include cooking, plating, prep, temperature standards and ticket times. Is proficient at using Oasis to direct production and service.
• Continually review and act upon guest feedback by developing restaurant plans to improve guest satisfaction scores for food quality and speed of service.
• Manage the process for rolling out new menu items and promotions include training, implementation and follow up.
• Service:
• Assure that Shari’s established systems for shift operations are functional, including but not limited to FOH log, station assignments, breaks, sidework and shift communication that focuses team members on providing guest service.
• Provide a managing presence on the floor, on the line, or at the pass bar window during peak period when in the restaurant. Use these touch-points to evaluate levels of service and coach team members in providing guest satisfaction.
• Follow up and resolve all guest complaints. Pass along compliments. Evaluate guest feedback plans to address guest concerns regarding service.
• Continually evaluate team member’s skills and develop plans for ongoing training and development. Works diligently to build bench strength.
• Proper Staffing/Quality and Quantity:
• Assure that the restaurant is properly staffed. Continually conduct interviews to maintain and upgrade talent. Anticipate staffing needs to allow for proper training time.
• Analyze labor and sales trend reports to accurately forecast volume to properly allocate labor hours. Prepare schedules that are operationally functional for guest service and react as volume changes. Develop your assistants’ skills in managing labor.