Razzoos General Manager (45346)

Position Overview

Responsible for the overall execution of the restaurant, and that high standards of food, service, hospitality, cleanliness, health and safety are met at all times. Supervises and directs the restaurant management team and employees to attain identified results in the areas of People Development, Quality of Operations and Financials. Ensures a positive, legally compliant, work environment in which all Razzoo’s 6-2-101 (Philosophies and Values) are upheld.

Essential Duties and Responsibilities 

• Successfully implement key organizational initiatives such as new menu roll outs, new training programs and promotional activities
• Ensure a work environment that is fully in compliance with all federal, state and local laws
• Ensure Razzoo’s Policies and Procedures are consistently followed by all employees
• Ensure all Operations of the restaurant meet the highest standards of quality of excellence
• Ensure restaurant is consistently staffed with qualified employees supportive of 6-2-101
• Ensure profit objectives are consistently achieved
• Ensure restaurant facility and equipment are up to consistently up to standard
• Ensure exterior areas, i.e., landscape, lighting and parking lot are kept in excellent condition
• Ensure shifts are being run within Razzoo’s ambiance guidelines
• Utilize and execute all labor tools during shifts( i.e. Labor Pro Forma, Labor Tracking, Supplies Declining Balance, Overtime Alert)
• Consistently uses Quality tools to prepare and run shifts( i.e. Line Checks, FOH checklists, Lineups, etc…)
• Ensure Restaurant is always sparkling at all parts of the day
• Ensure Steps of Service and Hospitality standards are being met. Consistently coaches staff to achieve excellent results
• Ensure recipe, food quality and ticket time standards are being met. Consistently coaches staff to achieve excellent results
• Ensure Razzoo’s training program is being facilitated as outlined for all departments
• Ensure financial budgeted results for sales and profits are being met
• Ensure Razzoo’s resources are being accounted for and cash handling procedures upheld(i.e. petty cash, cash outs, foods, liquors, equipment, etc…)
• Ensure proper inventory procedures are being upheld according to Razzoo’s policies
• Ensure managers are consistently performing their Duties and Responsibilities as outlined. Utilizes development plans, coaching, manager meetings, and one on ones in aiding managers
• Ensure managers are running shifts consistent with Razzoo’s standards and values
• Documents situations appropriately per Razzoo’s training
• Expected to work at any time of the day whether opening or closing. May be required to be in restaurant at very early hours or very late hours.
• Comply with all applicable federal, state and local statutes as well as Razzoo’s policies and procedures
• Perform additional responsibilities as requested by upper management at any time

Qualifications

Licensing Requirements 

• ABC Certification – as required by state or local laws
• Manager Food Handlers Certification – as required by state or local laws

Experience/Education/Knowledge

• Integrity – must comply with cash and credit card handling policies and protect the Company’s assets
• Guest Service Orientation – anticipating guests’ needs and consistently following Razzoo’s Steps of Service
• Active Listening – giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
• Speaking – talking to others, i.e., managers, co-workers, guests, to convey information effectively
• Social Perceptiveness – being aware of others’ behavior and reactions and understanding why they react as they do
• Critical Thinking – using logic and reasoning to identify the needs of a given situation
• Reading Comprehension – understanding written communications and documents
• Arithmetic – utilizing basic math skills relative to position requirements, i.e., guest checks, payments, tip sharing, invoicing, inventory, etc.
• Problem Sensitivity – the ability to tell when something is wrong or is likely to go wrong and take corrective action
• Memorization – the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, drink offerings and recipes
• Handwriting – legible writing skills for various Company forms and documents
• Time Sharing – the ability to shift back and forth between two or more activities or sources of information
• Team Oriented – actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
• Safety Focused – ability to adhere to Company safety standards at all times
• Work Schedule – ability to work agreed-upon schedule which may include evenings, weekends and holidays, very early or very late hours; and to be at work on time
• Knows the various laws applicable to the restaurant industry, and ensures

Physical Demands

• Must be able to bend, stoop, lift and carry various restaurant items up to 40 lbs.
• Move about the dining and kitchen areas quickly and carefully
• Stand/walk during entire shift
• Climb ladder when reaching for items that are on upper shelves
• Ability to hear with accuracy over loud background noise
• 20/20 Near Vision, with correction – the ability to see details at close range (within a few feet of the observer)
• Manual Dexterity – the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects

Working Conditions

• Fast-paced environment
• • Narrow spaces behind bar, between dining tables and in kitchen area
• • Several guests and co-workers moving about at same time
• • Background noise, i.e., guests and employees speaking simultaneously, equipment noise and background music
• • Exposure to hot (kitchen) and cold (walk-ins) temperatures
• • Managing many issues and tasks(employees, guests, vendors) at the same time