Job Details
>> Smokehouse General Manager Smokehouse General Manager Summary Title:Smokehouse General ManagerID:1055Business Unit:Smokehouse BBQ and BrewsLocation:Bird-in-Hand, PAPositions:Restaurant General Manager Description ****Position Summary** The General Manager directs and coordinates all daily operations. Provides vision and leadership in long-range planning to ensure the continuity of the restaurant. Has a proven ability to cope with conflict, stress and crisis situations through effective problem-solving and mediation skills. Possesses the ability to train, develop and retain employees, while maintaining a healthy culture of high employee engagement and accountability. Oversees compliance to established policies, procedures and guidelines.**
**Essential Duties and Responsibilities**
The essential functions include, but are not limited to the following:
* Fostering a success-oriented, accountable environment within the Company through communication, strong leadership and culture development within ALL teams.
* Establishing restaurant/retail business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; identifying industry trends; preparing financial, marketing and sales projections, analysis, and estimates.
* Meeting restaurant/retail financial objectives by preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal costs as well as developing business strategies for new business opportunities.
* Attracting guests by developing strategic partnerships, and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands
* Controlling purchases and inventory by meeting with purchasing manager; negotiating prices and contacts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
* Maintaining operations by preparing policies and standard operating procedures, implementing production, productivity, quality and guest service standards; determining and implementing system improvements.
* Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred guests.
* Accomplishing restaurant/retail and human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, developing, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; holding team members accountable by enforcing policies and procedures.
* Maintaining safe, secure and healthy facility environment by establishing, following and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
* Maintaining professional and technical knowledge by tracking emerging trends in the restaurant/retail industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
* Accomplishing company goals by exploring opportunities to add value, and seeking out new ways to grow the business.
* Providing leadership and management to ensure that the mission and core values of the Company are put into practice.
* Oversee retail operations for restaurant gift shop, including but not limited to review of financial statements, supervising retail staff, increasing guest check average, conducting One-to-One meetings with retail managers and formulating budget plans and controlling expenses by which direct control can be exercised.
* Assisting in development of forms and tools to increase company efficiency and risk management.
* Providing vision regarding overall success and health of the company.
* Supervising directly all departments; carrying out supervisory responsibilities in accordance with the organizations policies and applicable laws.
* Effectively managing through clear, direct, and respectful communication.
* Establishing organizational goals and objectives.
* Performing other duties as assigned.
****Minimum Qualifications (Knowledge, Skills, and Abilities)****
* Must have experience of at least 5 years in full-service restaurant management and catering experience a plus.
* Understanding of how to develop and implement business strategies through knowledge of company history, culture, identity and goals.
* Proficiency in Microsoft Office (Word, Excel, Outlook, PowerPoint).
* Ability to develop budgets and financial planning strategies, with a strong decision-making ability to implement process improvements and develop management proficiency and profitability with a focus on maintaining quality.
* Ability to inspire and motivate others to perform well, and accept feedback from others; delegate work assignments, give authority to work independently, set expectations, and monitor delegated activities.
* Ability to involve staff in planning, decision-making, facilitating, and process improvement; be available to staff; provide regular performance feedback; and develop subordinates skills and encourage growth.
* Comprehensive knowledge of industry and industry-related trends and forecasts.
* Ability to identify and resolve problems in a timely manner as well as skillfully gather and analyze information.
* Speak clearly and persuasively in positive or negative situations, demonstrate group presentation skills, and conduct productive meetings.
* Willingness to explore ways to improve and promote quality; demonstrate accuracy and thoroughness; and maintain compliance with legal and regulatory aspects.
* Observe safety and security procedures and uses equipment and materials properly.
* Ability to multi-task and work in a fast-paced setting.
* Ability to foster a teamwork environment across all departments.
* Strong ability to oversee and ensure quality of guest experience.
****Physical Demands and Work Environment****
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift unless performing administrative duties. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.
**Note**
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and require