Overview

Job Description
General Manager Job Description

Job Overview

Join the Matthew Kenney Cuisine. A little about us:

MISSION:

Crafting the Future of Food

VISION:

Through a shared commitment to excellence, we are dedicated to an uncompromising quality of cutting-edge cuisine, exceptional service to our guests and team members, and the creation of an inviting, healthy and caring environment for all.

OUR TEAM MEMBERS:

Connected to our mission ( Plant based, All Vegan, Crafting the Future of Food)
Hospitality and growth mindset
Passion to serve
Committed to training and development
Necessary skill and experience
Ability to relentlessly execute operating standards

COMPENSATION:

Competitive Salary based on experience

Job Details

Lead a multi concept restaurant and retail space with one of the fastest growing plant-based lifestyle brands present today. As the General Manager you will have total operational and financial responsibility for the unit, directly perform hands-on work on an ongoing basis to ensure proper employee training, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant. You will provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence. The General manager will drive all operating standards and report directly to ownership and Vice President of Operations. They will work in partnership and on marketing initiatives to sustain and grow the business. They will closely partner with the Executive Chef and help to oversee consistent high quality of food presentation, cost, and quality.

RESPONSIBILITIES & DUTIES

  • Control day-to-day operations by scheduling shifts, ordering supplies and developing restaurant team
  • Control day-to-day operations by scheduling and monitoring labor, ensuring unit is up to par with supplies and inventory through proper organization and delegation to the management team.
  • Manage and develop AGM and Floor Managers
  • Ensure Occupational Safety and health Act, local health and safety codes and company safety to maintain security and assure policies are met
  • Control Profit & Loss (i.e., budget attainment both revenue and labor) by following cash control, security procedures, maintaining inventory, managing labor, review financial reports and taking appropriate action to maintain and monitor P&L across all categories listed
  • Recruit, interview and hire FOH team utilizing company interview procedure, conduct performance review, take discipline action to ensure company standards are met by all employees, motivate and train staff daily
  • Ensure maintenance and equipment, facility and grounds through the use of a Preventive Maintenance plan based on company standard
  • Guarantee food quality and 100% customer satisfaction by auditing menu items and service performance
  • Ensure complete and timely execution of corporate and marketing programs
  • Provide a safe working and customer experience environment by facilitating safe work behaviors
  • Manage and train staff in compliance with Plant City and Matthew Kenney Cuisine Guidelines
  • Maintain strong leadership and management skills to work with a variety of employees at different skills levels and varied backgrounds
  • Investigate and resolve complaints concerning food quality and service
  • Supervise operation of bar to maximize profitability and ensure legal compliance with alcohol and beverage laws and regulations
  • Direct hiring, training, disciplining and scheduling of food service personnel to ad with company standards
  • Set excellent customer service and work examples
  • Work with Chef de Cuisine or Executive Chef for efficient provisioning of supplies. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service
  • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
  • Ensure and maintain restaurant compliance with all health and safety regulations
  • Work with other Management personal to plan marketing, advertising, and any special restaurant functions
  • Review and monitor, with accounting personnel, expenditures to ensure that they conform to budget limitations and work to improve performance
  • Actively participate as a member of the Management team, including enforcement of restaurant policies and procedures
  • Monitor staffing levels to minimize cost and increase productivity
  • Recommend staffing needs according to business levels
  • Proactively manage labor costs and purchasing and utilization to maximize cost efficiencies
  • Maintain and enforce proper time keeping policies and procedures consistent with wage and hour regulations
  • Receive products, verify invoices and freshness of merchandise

QUALIFICATIONS

  • Four-year degree in Hospitality, Hotel, or Restaurant Business Management or an equivalent combination of education and experience preferred
  • A minimum of 3-5 years in upscale high-volume restaurant management or regional director experience
  • Local market experience preferred
  • P & L and COGS experience and history of interaction with Accounting personnel
  • Experience in maintaining all aspects of operations including HR related responsibilities
  • Strong organizational skills and ability to prioritize and meet deadlines
  • Team player with a positive attitude and problem-solving skills
  • Demonstrated working knowledge of Local state employment laws
  • Extensive customer service and resolution skills
  • Excellent communication skills
  • Working knowledge of Open Table, Seven Rooms, Micros or other POS, as well as strong Microsoft Excel and computer skills
  • Ability to work a flexible schedule inclusive of weekends and holidays
  • Must have exceptional verbal, written and clear communication skills
  • Fluency in another language, a plus
  • Ability to establish and maintain effective relationships with management, employees and general public while listening to concerns when necessary
  • Demonstrates integrity, tact, diplomacy and a commitment to Matthew Kenney Cuisine company values
  • Must be able to work independently, under pressure and use sound business judgment
  • Problem solving, reasoning, motivating, and organizational abilities
  • Servsafe Certified

Job Type: Full-time

Pay: $65,000.00 – $80,000.00 per year

Tagged as: chef, food and hospitality, management

About Matthew Kenney Cusine

Join the Matthew Kenney Cuisine. A little about us:

MISSION:

Crafting the Future of Food

VISION:

Through a shared commitment to excellence, we are dedicated to an uncompromising quality of cutting-edge cuisine, exceptional service to our guests and team members, and the creation of an inviting, healthy and caring environment for all.

OUR TEAM MEMBERS:

Connected to our mission ( Plant based, All Vegan, Crafting the Future of Food)
Hospitality and growth mindset
Passion to serve
Committed to training and development
Necessary skill and experience
Ability to relentlessly execute operating standards

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