Jim 'N Nick's Community Bar-B-Q
Jim 'N Nick's Restaurant General Manager
Jim 'N Nick's Community Bar-B-Q, Fayetteville, Georgia, United States, 30215
Jim 'N Nick's Restaurant General Manager
Responsibilities
Ensures flawless execution of every detail, every shift, by every team member, to exceed guest expectations at all times.
Provides direction, coaching, training and development for team members, covering food quality, service standards, safety and sanitation, and company policies and procedures.
Ensures all food, beverage and service standards, policies and procedures are adhered to.
Partners with the GM to ensure financial performance of the restaurant and to create and implement plans that improve financial performance in all areas of the operation.
Ensures consistent execution of all systems, standards, inventory and cost controls.
Utilizes the catering team to inspire community involvement and build sales.
Assists in interview and final selection of all team members, maintaining appropriate staffing levels.
Verifies that all daily administration is carried out according to policy and standards.
Proactively organizes and plans work, anticipating the ever‑changing needs of the business.
Communicates effectively with guests, team members, management, local owner, regional team and vendors.
Responds to guest feedback promptly and ensures positive guest recovery.
Ensures cleanliness of exterior and interior facilities and sufficient supply levels to execute responsibilities.
Follows safety procedures and standards when operating all equipment.
Provides a safe, professional, non‑hostile, harassment‑free working environment for team members.
Ability to handle multiple priorities, work under stress and exercise good judgment.
Experience and Educational Requirements
High school diploma or GED; some college preferred.
Minimum of three years of high‑volume full‑service restaurant management experience.
Exceptional leadership and motivational skills.
Ability to attract, train, develop and retain the very best team members in the industry.
Exceptionally strong guest service focus, providing an exceptional dining experience for every guest.
Ability to define, measure and attain financial goals for the restaurant, focusing on year‑over‑year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.
Physical Requirements (Reasonable accommodations may be requested) Performs duties that require bending, lifting, reaching and turning; transports items and containers (weighing up to 50 lbs.); able to stand up to 8 hours or longer if needed.
Additional Requirements
Ability to sit or stand for extended periods of time and work in a restaurant environment.
Ability to lift at least 50 pounds.
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel, crouch and climb.
Climbing ladder and step stool.
Dexterity required for handling food items and dishes.
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Restaurants
Location: Fayetteville, GA
Salary: $75,000.00–$82,000.00
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Ensures flawless execution of every detail, every shift, by every team member, to exceed guest expectations at all times.
Provides direction, coaching, training and development for team members, covering food quality, service standards, safety and sanitation, and company policies and procedures.
Ensures all food, beverage and service standards, policies and procedures are adhered to.
Partners with the GM to ensure financial performance of the restaurant and to create and implement plans that improve financial performance in all areas of the operation.
Ensures consistent execution of all systems, standards, inventory and cost controls.
Utilizes the catering team to inspire community involvement and build sales.
Assists in interview and final selection of all team members, maintaining appropriate staffing levels.
Verifies that all daily administration is carried out according to policy and standards.
Proactively organizes and plans work, anticipating the ever‑changing needs of the business.
Communicates effectively with guests, team members, management, local owner, regional team and vendors.
Responds to guest feedback promptly and ensures positive guest recovery.
Ensures cleanliness of exterior and interior facilities and sufficient supply levels to execute responsibilities.
Follows safety procedures and standards when operating all equipment.
Provides a safe, professional, non‑hostile, harassment‑free working environment for team members.
Ability to handle multiple priorities, work under stress and exercise good judgment.
Experience and Educational Requirements
High school diploma or GED; some college preferred.
Minimum of three years of high‑volume full‑service restaurant management experience.
Exceptional leadership and motivational skills.
Ability to attract, train, develop and retain the very best team members in the industry.
Exceptionally strong guest service focus, providing an exceptional dining experience for every guest.
Ability to define, measure and attain financial goals for the restaurant, focusing on year‑over‑year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management.
Physical Requirements (Reasonable accommodations may be requested) Performs duties that require bending, lifting, reaching and turning; transports items and containers (weighing up to 50 lbs.); able to stand up to 8 hours or longer if needed.
Additional Requirements
Ability to sit or stand for extended periods of time and work in a restaurant environment.
Ability to lift at least 50 pounds.
Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel, crouch and climb.
Climbing ladder and step stool.
Dexterity required for handling food items and dishes.
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Restaurants
Location: Fayetteville, GA
Salary: $75,000.00–$82,000.00
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