Restaurant General Manager Brookhaven

The number one BBQ team in Atlanta is searching for a GM to lead our Brookhaven location. We are a family owned and run business with over 19 years in Atlanta. The ideal candidate will have at least a minimum 2 years experience as a General Manager of a full service restaurant or assistant F&B Outlet Manager at a high quality hotel or resort. We are looking for someone with well developed management skills, who can also be a great multi-tasker. Fox Bros offers competitive pay and benefits, as well as pursues cutting edge management tools to fortify systems and strengthen organizational culture.

The General Manager is expected to manage and lead all aspects of assigned restaurant operations.

Job Functions:

1. Lead the team in the application of Fox Bros BBQ style, practices, culture, terminology, organizational structure, and general philosophy.

2. Consistently follow and enforce all Employee Handbook policies and practices and applicable laws.

3. Maintain integrity, openness and accessibility to employees and guests.

4. Control flow of service and seating of outlet with regards to maximizing revenue and maintaining service standards.

5. Monitor entirety of restaurant operation in order to anticipate guests’ needs and proactively and effectively utilize resources to ensure guests’ satisfaction.

6. Recognize and address potentially intoxicated, disruptive, or undesirable guests.

7. When problems arise address quickly, appropriately, and proactively when possible.

8. Oversee the hiring, training, supervision and discipline of all restaurant staff.

9. Ensure that before beginning work all trainees have been on-boarded into the payroll system and are clocked in on the restaurant’s time keeping system.

10. Oversee wage adjustments, transfers, promotions and dismissals.

11. Foster an educational environment that ensures all staff are developed for future advancement.

12. Ensure service and performance of the team are actively audited by management and supervisors during shift and addressed as necessary, both informally and formally if needed.

13. Oversee menu changes to ensure that staff receive thorough training and education, new items are properly programmed into the POS and menus are edited and printed in a timely and accurate manner.

14. Ensure the restaurant management team consistently utilizes the daily communication log.

15. Oversee daily pre-shift meetings to keep staff abreast of necessary information and foster a positive and developmental work environment.

16. Conduct and facilitate effective management team meetings through established agenda, effective use of time and clear objectives.

17. Ensure the tasks and duties necessary to open, prepare, and close the restaurant responsibly are trained and consistently executed by management and staff.

18. Train the management team to oversee service and drive the pace and tone of the shift, including all areas of FOH operations, team leadership, guest interaction and expo.

19. Ensure the restaurant management team and staff constantly work to maintain a clean and organized work environment.

20. Identify unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair and address or report them to the appropriate persons.

21. Train management and staff on all aspects of Health Code compliance and ensure daily monitoring and correction.

22. Ensure all management are trained on how to properly report and handle guest and employee accidents.

23. Actively participate in the quarterly/annual budget/forecasting process.

24. Manage the restaurant’s budget; continually analyze, forecast, monitor and control costs through various methods to meet/exceed management budget objectives.

25. Aggressively monitor labor, scheduling, and overtime to ensure maximum productivity and profit.

26. Ensure accurate ordering, receiving, invoice processing and period-end inventory of product and supplies necessary to smooth operations.

27. Oversee a daily housekeeping schedule to include storage and operational areas.

28. Observe daily conditions of all physical facility and equipment in all restaurant areas; make recommendations for corrections and improvements as needed.

29. Ensure that all on-premise press relations are handled effectively.