Longleaf General Manager

POSITION TITLE: General Manager (Full Time)
DEPARTMENT: Longleaf Restaurant
REPORTS TO: CFO (Chief Financial Officer)
FLSA: Exempt
Revision Date: May 21, 2018

The General Manager oversees standards in regard to the entire restaurant. This includes food safety and sanitation; quality and expediency of food delivery; guest relations and satisfaction. Works closely with the staff and manages all restaurant staff. Manages inventory and maintenance of the restaurant; communication and coordination with other departments in the Atlanta Botanical Garden. Also, manages day-to-day functions while maintaining and delivering outstanding hospitality and service. Is a keyholder of the restaurant.

The General Manager leads the development and execution of departmental strategies and plans that achieve our quality and operational efficiency objectives.

The position requires excellent focus, high energy and enthusiasm, forward thinking, strong analytical capability, excellent problem solving, the ability to manage change, solid execution and a commitment to help the company meet financial objectives and exceed customer expectations.

• Assisting with performing supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees, under the direction of the General Manager.
• Helping prepare for and conduct staff meetings pre-service.
• Ensuring staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities.
• Sharing inspiration and ideas with staff.
• Ensuring that personnel issues are carried out in accordance with established company policies and procedures.
• Aiding in developing and guiding an integral team that effectively sells the quality and professionalism of the restaurant.
• Aiding in use of proper supervision methods and ensuring that personnel issues are carried out in accordance with established company policies and procedures.
• Providing training and serving as a mentor to staff.
• Plan and develop systems and procedures to improve the operating quality and efficiency of the department.
• Direct staff and development in areas of performance improvements.
• Supervise staff in accordance with company policies and procedures.
• Conduct interviews, hire new staff, and provide employee on the job training.
• Responsible to meet department productivity and quality goals.
• Communicate with Supervisors, Managers, and Vice Presidents on department operations.
• Performs other duties as assigned by the department’s manager.

Service and Sales Management:
• Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons.
• Ensuring staff is implementing excellent service, hospitality, food and beverage consistently.
• Reviewing and approving the planning, implementation and success of lunch service, nightly service, and weekly brunch service.
• Working and monitoring lunch service, nightly service, and weekly brunch service.
• Soliciting and reacting appropriately to positive and negative feedback from guests.
• Performs other duties as assigned by the department’s manager.

Operations Management:
• Overseeing weekly ordering, receiving, re-stocking and coding as directed.
• Supervising and enforcing the cleanliness and organization of all areas of the restaurant.
• Reviewing payroll; entering staff time clocks; reviewing tip logs and completion of payroll-related forms.
• Creation of yearly restaurant budget and maintaining financial responsibilities.
• Inventory management, monthly record to accounting department.
• Financial recording for special events and monthly record to accounting department.
• Understanding and complying with state and federal law and standards related to food and beverage service.
• Maintaining ServSafe and TIPS certifications.
• Creation of menus.
• Maintains open and clear communication with the staff.
• Performs other duties as assigned by the department’s manager.

Other Requirements and Responsibilities:
• Attending management and leadership meetings and education training when scheduled.
• Ability to manage and supervise multiple teams at the same time.
• Understands and appreciates excellence in food, beverage and hospitality.
• Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason.
• Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions.
• Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives.
• Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality.
• Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate.
• Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services.
• Planning/Organizing- Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks.
• Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs.
• Performs other duties as assigned by the department’s manager.

Education, Experience and Skills Required:
• Bachelor's Degree in a related field preferred and extensive, proven experience/knowledge of related business.
• Minimum two years of hospitality and successful management experience.
• Experience in supervising project and team activities.
• Proven ability to implement and manage a team.
• Experience with fiscal activities such as staffing levels, budgets, and financial goals.
• Proven record of continual improvement in areas of expertise.
• Proven track record of driving results and continuous improvement in an organization.
• Experience in developing high-performance teams.
• Strong problem solving and analytical skills
• Ability to deal with and manage multiple projects.
• Proven ability to lead and develop people.
• Proficient in Microsoft Word and Excel.

Physical Demands:
• Occasionally required to sit.
• Required to walk often and stand for long periods of time.
• Required to use hands to hold, carry, handle or feel.
• Required to reach with hands and arms.
• Required to talk and hear.
• Must be able to hear well amongst loud background noise.
• Occasionally required to bend, lift or climb.
• Often required to lift moderate weights (25-50 pounds).
• Occasionally required to lift heavy weights (50 pounds or greater).
• Finger dexterity required.
• Hand coordination required.
• Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus.

Working Conditions:
• Work requires willingness to work a flexible schedule, including late nights, weekends, and holidays.
• 10 to 12 hour shifts required.

Personal Trait Profile:
• Knowledge of restaurant processes, procedures, and technology.
• Ability to read and interpret accounting and financial reports.

The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job.

Email Resume to Shonnia Houston at shouston@atlantabg.org