General Manager at Howells kitchen & bar

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

0.0

Posted On

20 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Employee Development, Performance Management, Inventory Management, Profitability Optimization, Guest Satisfaction, Financial Reporting, Cost Control, Food Safety, Scheduling, Hiring, Team Building, Problem Solving, Communication, POS Systems, P&L Analysis

Industry

Description

Description Howell's Kitchen and Bar is Looking for a General Manager to Join Our Team! We’re an eclectic American tavern serving up modern takes on the classics you know and love in the Underhills Neighborhood of Atlanta. Craftsmanship and service are at the heart of our bar and scratch kitchen - come in for food, drinks, bocce ball, and a spacious patio! We look to create neighborhood gathering places with a passion for food and drink served in a “no attitude” atmosphere. At each of our locations, we offer an eclectic mix of Italian-inspired tavern dishes, but also have some fun with classic pub grub. Craftsmanship is at the core of the company, so you’ll always find a fully stocked bar with a meticulously curated menu. We are seeking a General Manager who is a true restaurant professional. Someone who has worked every position in the restaurant and lives and breathes the culture of a positive work environment. Someone who can run a restaurant single-handedly, not relying on others to do the work for them. An individual who possesses leadership qualities and the ability to take our systems and procedures and expand or better them. We are seeking an individual with 10 years plus General Manager experience in a full-service, high-volume restaurant. The General Manager is the most trusted member of the management team. They are responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of employees. In addition, they oversee inventory and ordering of food and supplies, optimize profitability, and ensure guests are satisfied with their dining experience. The ideal candidate will inspire and educate a team of professionals and create memorable connected experiences for both guests and team members. The General Manager is expected to act as a role model on behalf of and in accordance with the values, purpose, and mission of MooCoo Group and its owners. Responsibilities include, but are not limited to: Financial Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures. Solid understanding of P&L concepts, reporting, and troubleshooting. Food safety and planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring a consistent high quality of food preparation and service. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Operational responsibilities Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured. Manage shifts which include: daily decision making, scheduling, planning, while upholding standards, product quality, and cleanliness. Investigate and resolve complaints concerning food quality and service personnel. Provide direction to employees regarding operational and procedural issues. Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees. Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts. Management of the Team: We believe in success and generosity. We insist on integrity and respect. Responsible for providing leadership and being a role model for your fellow managers and all staff members. Continually develops all managers and chefs through shift-by-shift interaction and by successfully planning and executing weekly one-on-one meetings with them. Complete commitment to good management practices by fulfilling the Unit Quarterly Priorities and action planning within a structured time management system. Creates an environment where information is shared, utilizing all available communication tools from shift to shift People/Staffing: We value learning and growing. We are inspired by and foster creativity. Directly supervises Managers and Sous Chefs and provides oversight, guidance, and partnership to the Executive Chef. Nurtures creative thinking, staff morale, and curiosity, and a culture congruent with our company's values, purpose, and mission. Oversees all hourly hiring initiatives and staffing plans, supports department managers and chefs with interviews and hiring processes, and owns all final hiring decisions. Ensures consistent execution of all training programs for both managers and hourly team members. Provides effective, ongoing coaching of staff, both positive and constructive, including required periodic performance evaluations and goal-setting discussions. Clearly defines expectations and holds individuals accountable for fulfilling their job descriptions and following policies and procedures. Responsible for all disciplinary notices and documentation, including completion of separation notices. Conducts hourly new hire orientations and completes/accurately onboarding of all FOH and BOH hourly employees. Leads by example by following and enforcing all Policies & Procedures for managers and hourly employees. Develops a team of leaders who are prepared to move upward in the organization. Operations: We demand quality. Responsible for guaranteeing each and every shift is executed at or above established restaurant standards, ensuring maximum guest satisfaction in the areas of service, ambience, and hospitality. Creates opportunities to convey MooCoo Group’s mission and vision to team members, guests, vendors, and our community. Encourages and fosters ongoing relationships with regular guests. Ultimately responsible for food quality and consistency through ongoing management of the restaurant's Executive Chef, as well as communicating with sous chefs and staff. Oversees the management of the restaurant's wine and beverage programs, ensuring overall budgets are met, while maintaining offerings that are congruent with the identity of both the restaurant and the food menu. Provides a safe, clean, organized, and sanitary work environment, both interior and exterior. Ensures all health and safety standards are met, correcting violations with a sense of urgency. Responsible for the successful costing, planning, and execution of all special events, large parties, and marketing events. Responsible for Toast POS, payroll, and inventory software maintenance as well as all computer hardware. The Ideal Candidate will: Qualifications: 8-10 years Full Service and High Volume General Manager Experience College degree is preferred. Knowledge of computers (MS Word, Excel, Google Drive, Inventory platforms, and POS). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Proven track record of meeting sales/cost targets, personal goals, and developing managers Adept in Microsoft Office Suite: Word, Excel, and Outlook Solid understanding of P&L concepts, reporting, and troubleshooting. Leadership, Coaching, and Teaching abilities Excellent communication skills (oral, written, and listening skills) Passion for both guest service, employee engagement, and the restaurant business Proactive problem-solving abilities Accountabilities: Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with our policies and procedures. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness. At all times, provide a favorable image of our brand. Performs other duties and responsibilities as required or requested. SUPERVISION OF OTHERS 10+ employees each shift. Follow and enforce company systems and procedures. Benefits: Health, Dental, and Vision after 60 days of employment Paid vacation after length of time with the company Bonus eligibility as a General Manager

Responsibilities

The General Manager is responsible for overseeing daily restaurant operations, including staff selection, development, performance management, inventory control, profitability optimization, and ensuring high guest satisfaction. This role requires acting as a role model, adhering to company values, and expanding or improving existing systems and procedures.