The General Manager is responsible for overall profitable operations of our restaurant, both front and back of house. They lead a team of Restaurant Managers and team members in the execution of an excellent guest experience resulting in increasing guest counts, increasing sales, and optimizing profits. They create budgets, control cost of good sand manage labor to work within their budget.
Bachelor's Degree (4 year College or University)
3 to 5 Years Related Experience at a manager level or above
At Least 21 Years of Age (Bar service)
Basic Computer Skills:
Microsoft Windows, Excel, Word, Outlook, AS400 preferred.
Basic P.O.S knowledge, micros and K.M.S preferred.
Ability to work nights, weekends and holiday periods to meet business needs.
Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
ServSafe and T.I.P's certifications preferred.
Estimates food and beverage costs to meet required budget, while planning budgeted expenditures for peak and off peak periods. Validates inventory per company standards.
Attains area planned financial objectives, including total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
Executes daily administrative duties, including MICROS reports, banking needs, and NCR sales reports. Completes all financial and personnel / payroll related administrative duties in and an accurate and timely way, in accordance with company policies and procedures. Identifies opportunities to drive sales, traffic and return visits with a 4 wall mentality; oversee implementation of local store marketing
Communicates restaurant status to Director of Marketplace and VP Food & Beverage daily, including operational issues, employee concerns, guest concerns, special requests, prevention of losses to the company, and any other unusual situations. Directs safety meetings, alongside all management staff, while maintaining OSHA files in all current and new staff members. Ensures all cleanliness and safety standards are met at all times.
Manages all day to day restaurant operations with a focus on delivering a great guest experience; directly supervise and support 36 Managers and all FOH and BOH hourly team members. Frequently interacts with guests to ensure they receive the Fridays Service Style experience; follows up on any issues and complaints they may have to ensure guest
satisfaction. Respond to guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Determines current and future staffing needs in the restaurant to ensure an adequate number of talented team members are available to deliver a great guest experience.
Executes on all brand standards through managing and coaching team.
members and Managers. Provides ongoing and honest feedback, coaching and development to managers and team members. Evaluates performance fairly and frequently and holds managers and team members accountable to results.
Identifies and develops high potential team members and Managers. Ensures all newly hired team members follow and complete their appropriate training plan.
Adheres to and enforces all Cedar Fair and specific Park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment.
Other duties may be assigned.
Knott's Berry Farm