General Manager at Eli's Brick Oven Pizza

Hamden, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Sep, 26

Salary

0.0

Posted On

04 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

People Management, Conflict Resolution, Budgeting, Forecasting, P&L Reporting, Inventory Management, Staff Training, Customer Experience, Labor Management, Microsoft Office Suite, Catering Management, Event Planning, Compliance, Strategic Planning, Performance Management, Communication

Industry

Restaurants

Description

Description Join the Eli’s Restaurant Group family! Our restaurants are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. Eli’s General Managers are the responsible for running the restaurant like their own. Managers are responsible for ensuring the each and every guest has the ideal Eli’s experience. Eli’s General Managers will wear many hats and must do everything necessary to guarantee excellent customer experience. General Managers are responsible for evaluating the business and working with corporate to keep the restaurant in great financial standing. Essential Functions Manages all areas of operations for a specific department including marketing and human resources, while ensuring the Company’s standards of quality, service, and operations are maintained. Establish budget for all food, paper, and cleaning supplies; ensure all are accounted for and are with budget Work with Corporate to establish appropriate staffing pars based on sales projections and forecasting Frequently interacts with guests to ensure they receive the Eli’s Service Style experience; follow up on any issues and complaints they may have. Maintains an accurate and up-to-date manpower plan of Department staffing needs. Prepares schedules and ensures that their department is staffed for all shifts according to projections and forecasts and can make adjustments throughout the week to hit all targets Staff, train and develop their department’s salary team members through ongoing feedback and coaching Directly supervise managers, chefs, and team members, correcting behaviors as needed and providing recognition to continuously improve performance. Ensure great food is served to every guest through managing all team members. Manages inventory efficiently, accurately, and in a cost-effective manner. Run the floor during service to meet service standards and ensure 100% guest satisfaction. Maintain and manage all general checklists for each area of restaurant. Enforce all handbook policies and standards set forth by company. Adhere to marketing objectives by executing marketing windows Maintaining a safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations and securing revenues Driving sales, steps of service, and guest satisfaction Enforcing applicable liquor laws and Responsible Alcohol Service guidelines Oversee all hiring and onboarding including reviewing applications, interviewing, and hiring Creating a fun, safe environment by following our core values and operational goals, and implementing contests, theme nights, and creating incentives for the staff Requirements A minimum 5 years prior restaurant management experience. Must possess excellent and proven people management skills, including resolving conflict, coaching and developing others, promoting teamwork, and performance management. Certification in Servsafe and Food Safety Handler Certification (or within 30 days of hiring). Training for Intervention Procedures (TIPS) certification required (or within 30 days of hiring). Ability to utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Strong catering/to-go and events background. Knowledge of business financials as well as forecasting, budgeting, and P&L reports Experience with bar service and knowledge of state and local liquor laws. Understanding of and demonstrated ability to manage labor, inventory and waste. Great verbal & written communication skills and strong interpersonal and conflict resolution skills. Business math and accounting skills, and strong analytical & decision-making skills. Maintain a high degree of pace and intensity for an extended period of time while performing with quality and accuracy. Listen to and comprehend communication from other managers, team members and guests over background restaurant and equipment noise. Ability to manage a large team and develop other management staff Adhere to schedule that includes an average of 55+ hours per week and rotating shifts including nights, weekends and holidays. Flexibility to cover shifts as needed even when not previously scheduled. Adhere to company uniform and appearance policy. Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Eli’s reserves the right to add or delete duties and responsibilities at the discretion of Eli’s or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Responsibilities

The General Manager is responsible for the overall operational, financial, and personnel management of the restaurant to ensure a high-quality guest experience. This includes managing budgets, staffing, inventory, and maintaining company standards across all departments.