SEA Crab House General Manager Bend, OR · Full time

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The General Manager has the overall responsibility for directing the daily operations of the restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer.

DUTIES & RESPONSIBILITIES:

-Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

-Controls day-to-day operations by scheduling, ordering, and developing the restaurant team members.

-Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.

-Assists with recruiting, interviewing, and hiring of team members. Conducts performance appraisals, takes disciplinary action, motivates and trains. Has authority to hire and terminate (or participate in those decisions) with approval/partnership from Human Resources.

-Increase revenue through up selling and promotional programs, and improved employee product knowledge and training

-Ensures that the Occupational Safety and Health Act, local health and safety codes, as well as the company safety and security policies are being adhered to.

-Ensures that the restaurant is in compliance with the preventative maintenance program with regards to facility, equipment, and grounds maintenance.

-Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team.

-Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.

-Ensures food quality and 100% customer satisfaction, interact with customers to ensure all inquiries and complaints are handled promptly

-Ensures complete and timely execution of corporate & local marketing programs. keep current with trends in the restaurant industry

-Ensure quality of food and beverage presentation, oversee preparation of food and beverage items, and observe size of food portions and preparation quantities to minimize waste

-Continually strive to develop staff in all areas of managerial and professional development.

-Analyze financial reports and makes necessary management decisions, when necessary, with approval/partnership from the Regional Manager.

-Conduct monthly staff meetings.

-Manage shifts as needed.

-Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

-Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

-Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

Health, dental, vision, and PTO are offered as benefits! In-house discount for restaurant food as well.