General Manager at Thirsty Turtle Seagrill

Fort Pierce, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Sep, 26

Salary

0.0

Posted On

28 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Planning, Financial Performance Monitoring, Budget Management, Staff Supervision, Inventory Control, Guest Relations, Employee Training, Conflict Resolution, Payroll Processing, Health and Safety Compliance, Scheduling, Problem Solving, Team Building, Customer Service, Multi-tasking, Leadership

Industry

Restaurants

Description

Benefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Reports to: COO/Director of Operations Classification: Full-Time; Salary; Exempt Supervises: Manager, Bartender, Server, Busser, Host, Dishwasher, Cook POSITION SUMMARY: General Managers are leaders responsible for planning, directing, and coordinating operations and nonmanagement personnel. They ensure adherence to Thirsty Turtle's brand standards, employment policies, health and safety standards, as well as financial performance. The General Manager will monitor all restaurant operations and conditions to ensure the quality of the product and guest services, as well as keep costs in line. The General Manager will track job performance, food, beverage, and labor costs, budgets, sales, schedules and payroll. The General Manager is expected to display good judgment, and maintain a positive attitude and professional approach to both coworkers and customers. Thirsty Turtle is a high volume, high energy environment which demands problem solving skills, a sense of urgency, efficiency, and a high level of customer service. POSITION IS NOT PERMITTED TO ACCEPT TIPS FROM THE SERVICE BAR FOR ANY REASON. ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO, THE FOLLOWING: Open and close location using checklists; holds keys to the restaurant and office, has access to the safe. Maintain food, beverage, payroll and supply budgets. Place liquor, beer, wine, food and supply orders to maintain inventory; properly process all invoices. Direct the work of all staff; conduct pre-shift meetings. Write schedules for all employees anticipating staffing needs; write floor plans for servers. Prioritize guest relations and effective resolution of issues; strong floor presence and 100% table visits. Provide discipline when necessary, responsible for documenting all incidents, accidents, complaints. Hiring, firing of staff; onboarding, training new hires; maintaining employee files. Approval of voids, discounts, gratuities; collect server cash out envelopes. Maintain Dept. of Health inspection standards in all areas, and compliance with food handler regulations. Enforce guidelines for responsible alcohol consumption. Step in with calm authority if the server or bartender is having an issue. Help the patron safely on their way. Contact authorities in case of emergencies. MAJOR TASKS/RESPONSIBILITIES: The following are some major tasks associated with the above Essential Job Functions: Manager on duty handles both employee and customer complaints, issues or needs. Documents employee or client incidents as necessary in a timely manner. Maintain proper condition and cleanliness of both the front and back of house; schedules repairs. Handles weekly payroll, paid time off requests, tracks attendance, approves shift changes. Posts job openings, interviews candidates, checks for Food Handler Certification, required 19 documentation. Update all store logs, safe logs, and temperature logs in system. Update vendor and employee contact info as necessary. Maintain merchandise inventory sheets, expenditure sheets, cost sheets, and specials sheets. Change TV channels as necessary. JOB QUALIFICATIONS- KNOWLEDGE AND ABILITY: Always reports for work on time. Ability to prioritize and multi-task, analyze and resolve problems. Delegate where necessary and follow-up. Possess team building skills and remains approachable; recognizes the importance of teamwork in providing quality services. Demonstrates integrity, maturity, dependability, tact, positive attitude, and enthusiasm on the job. Maintains an appearance and demeanor consistent with our policies, maintains composure. Good communication skills. Knowledge of our operations and platforms/systems, familiar with all food specs. Ability to handle a stressful environment, and exercise sound judgment. No known food allergies. No known allergies to cleaning/sterilizing products. WORKING CONDITIONS: The characteristics of the work environment described below are representative of those a Bartender encounters while performing the essential functions of this job at any of our locations: Constant, repetitive physical activity such as bending, walking, wiping, kneeling, twisting, reaching and prolonged periods of standing in a small space; must be able to climb a ladder when needed. React quickly using hands, fingers, or feet, and coordinate movement of several parts of the body. High level of manual dexterity to safely work with glass, knives and restaurant equipment. Auditory and visual skills. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Multitasking, handling different work activities, and shifting attention quickly from one task to another. Able to use muscles to lift, push, pull, or carry heavy objects up to 40 lbs. Conditions in certain areas of the restaurant may expose the employee to odors, cold or heat, humidity, loud noise. Schedule flexibility needed, especially in season during peak high volume periods. Must have means of travel in order to get to work. EDUCATION, CERTIFICATION AND EXPERIENCE REQUIREMENTS: Must be 21 years of age or older A minimum of 2 years, current, salaried management experience in a high- volume restaurant. High School degree or equivalent, is mandatory. Associate's or Bachelor's degree, and/or additional training in management preferred. Certified Food Manager or Certified Food Protection Manager credentials Culinary experience preferred, familiarity with wine helpful. Knowledge of restaurant systems, methods and processes that contribute to great execution. Strong commitment to customer service principles.

Responsibilities

The General Manager is responsible for planning and coordinating all restaurant operations, ensuring brand standards, and managing financial performance. Key duties include supervising staff, managing budgets, and maintaining high levels of guest service and safety compliance.