MOSU
Be among the first 25 applicants – 5 days ago.
We are looking for a General Manager to lead the operation of the restaurants. The Restaurant 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 service, customer relations, restaurant maintenance and repair, maintaining current licenses, vendor contracts, 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.
Ultimately, you will help optimize profits, minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests by performing the following duties.
General
Oversee and manage all areas of the restaurant ensuring service and culinary experiences consistently exceed expectations and make final decisions on matters of importance. Drive profitability through strong financial oversight of full restaurant P&L, labor and cost controls, and strategic decision-making. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Drives P&L strength by implementing appropriate programs and systems and provides oversight to ensure adherence to such. Ensures strong fiscal responsibility is demonstrated by staff. Utilize and/or create financial reporting tools to properly measure an area’s efficiency and financial success. Take corrective action as necessary. Minimize loss and theft, implementing systems to try to achieve that. Handle cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash out. Guest Service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into returning guests. Champion a culture of elevated service standards, attention to detail, and warm, genuine guest interactions. Ability to deliver a service level which creates an atmosphere that makes guests want to return giving each guest a positive memorable entertainment experience. Gather guests’ feedback and recommend improvements to our menus. Makes sure orders are fulfilled in a timely fashion. Operational Responsibilities
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Ensure all staff are working effectively and efficiently in their duties and not neglecting any guests. Investigate and resolve complaints concerning food quality and service. Conduct or review detailed management and operational procedures to ensure ongoing success and efficiency within the department. Complete opening and closing procedures and ensuring space is locked and secured. Creating and tracking side work and cleaning checklist for staff. Assign duties to staff ensuring work is complete and to MOSU standards. Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Personnel
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Provide direction to employees regarding operational and procedural issues. Conduct orientation, explain policies, and oversee the training of new employees. Arranges for new employees’ proper onboarding (scheduling trainings and ordering uniforms). Train staff to understand equipment (safety and operations), knowledge of menu, ability to relay dining experience to guests (ie. what is Asian BBQ? Hot Pot? How to properly use table side cooking equipment safely and enjoyably). Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Keep employees motivated and resolve conflicts between staff or customers. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Cash servers out at end of shift, make sure tip outs are correct. Supervise staff clocking in and clocking out. Make decisions regarding shift staffing to maintain labor cost goals. Food Safety and Planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Kitchen Staff and Management for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Monitor compliance with safety and hygiene. Requirements
Minimum 2-4 years of proven full-service restaurant management experience (References required). Must be ServSafe certified or become certified within 3 months of hiring. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants. Understand market conditions and relevant competition. Contribute to marketing strategy and promotions to drive more business revenue while maintaining healthy profit margins. Responsible, trustworthy and shows accountability. High school diploma is a plus but not required. Ability to lift 30 pounds and to stand for 8 hours. Job Type
Full-time Pay
$75,000.00 - $95,000.00 per year Benefits
401(k) 401(k) matching Health insurance Paid time off Paid training Relocation assistance Vision insurance Experience
Restaurant management (full-service): 2-4 years (Required) License/Certification
ServSafe (Preferred) Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Restaurants Location
Webster, NY Rochester, NY
#J-18808-Ljbffr
Oversee and manage all areas of the restaurant ensuring service and culinary experiences consistently exceed expectations and make final decisions on matters of importance. Drive profitability through strong financial oversight of full restaurant P&L, labor and cost controls, and strategic decision-making. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Drives P&L strength by implementing appropriate programs and systems and provides oversight to ensure adherence to such. Ensures strong fiscal responsibility is demonstrated by staff. Utilize and/or create financial reporting tools to properly measure an area’s efficiency and financial success. Take corrective action as necessary. Minimize loss and theft, implementing systems to try to achieve that. Handle cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash out. Guest Service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into returning guests. Champion a culture of elevated service standards, attention to detail, and warm, genuine guest interactions. Ability to deliver a service level which creates an atmosphere that makes guests want to return giving each guest a positive memorable entertainment experience. Gather guests’ feedback and recommend improvements to our menus. Makes sure orders are fulfilled in a timely fashion. Operational Responsibilities
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness. Ensure all staff are working effectively and efficiently in their duties and not neglecting any guests. Investigate and resolve complaints concerning food quality and service. Conduct or review detailed management and operational procedures to ensure ongoing success and efficiency within the department. Complete opening and closing procedures and ensuring space is locked and secured. Creating and tracking side work and cleaning checklist for staff. Assign duties to staff ensuring work is complete and to MOSU standards. Ensure that proper security procedures are in place to protect employees, guests and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Personnel
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees. Provide direction to employees regarding operational and procedural issues. Conduct orientation, explain policies, and oversee the training of new employees. Arranges for new employees’ proper onboarding (scheduling trainings and ordering uniforms). Train staff to understand equipment (safety and operations), knowledge of menu, ability to relay dining experience to guests (ie. what is Asian BBQ? Hot Pot? How to properly use table side cooking equipment safely and enjoyably). Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Keep employees motivated and resolve conflicts between staff or customers. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Cash servers out at end of shift, make sure tip outs are correct. Supervise staff clocking in and clocking out. Make decisions regarding shift staffing to maintain labor cost goals. Food Safety and Planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Work with Kitchen Staff and Management for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Monitor compliance with safety and hygiene. Requirements
Minimum 2-4 years of proven full-service restaurant management experience (References required). Must be ServSafe certified or become certified within 3 months of hiring. Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants. Understand market conditions and relevant competition. Contribute to marketing strategy and promotions to drive more business revenue while maintaining healthy profit margins. Responsible, trustworthy and shows accountability. High school diploma is a plus but not required. Ability to lift 30 pounds and to stand for 8 hours. Job Type
Full-time Pay
$75,000.00 - $95,000.00 per year Benefits
401(k) 401(k) matching Health insurance Paid time off Paid training Relocation assistance Vision insurance Experience
Restaurant management (full-service): 2-4 years (Required) License/Certification
ServSafe (Preferred) Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Restaurants Location
Webster, NY Rochester, NY
#J-18808-Ljbffr