Restaurant General Manager - Der Dutchman Restaurant, Bellville

Der Dutchman Restaurant Bellville, a division of Dutchman Hospitality Group, is seeking a high-quality candidate that is positive, genuinely warm and friendly, self-motivated with a passion for serving others with excellence. If that's you, then come develop your career with our great team. We offer a clean and beautiful work environment, competitive wages, and opportunities for advancement.

We currently have a key position available as Restaurant General Manager.

Job Summary:

Ensures the successful operation of the restaurant which includes but is not limited to remaining profitable, maintaining staff morale and DHG’s high standards while allowing our guests to experience the traditional foods and simple comforts of each of our locations.

Duties/Responsibilities:

1. Meets the required food and labor cost percentages set by the corporate office.
2. Increases revenue over previous year.
3. Meets the EBIDTA goal as a percentage of revenue set by the corporate office.
4. Ensures required reports are being generated and forwarded to the VP of Finance in a timely manner.
5. Requests direction and/or clarification from the VP of Finance as needed.
6. Ensures government compliance with guidance from HR (OSHA logs, I-9s, files, etc.)
7. Meets all proper documentation requirements regarding disciplinary measures and performance appraisals; and ensuring timely submittal of accident/incident reports and new hire paperwork.
8. Provides and maintains a safe atmosphere for staff and guests by investigating all accidents and incidents to ensure safety issues are addressed immediately thereby preventing reoccurrence.
9. Duties & Responsibilities (Cont.)
10. Follows corporate training guidelines as defined in training manuals.
11. Makes certain that staff adhere to dress codes set by the corporate office.
12. Monitors staff and ensures proper food handling practices to prevent Foodborne illnesses.
13. Keeps staff morale high by using pre-shift meetings to inform and instant feedback to provide praise/constructive criticism as needed.
14. Requests direction and/or clarification from the HR Director as needed.
15. Reviews all marketing expenditures, over the initial 10%, with the marketing department.
16. Ensures all design work and marketing materials to be used are approved by the marketing department in advance.
17. Provides the marketing department with at least a 30-day notice minimum for all new materials requested.
18. Develops ideas to increase bakery, catering or banquet sales.
19. Remains informed of industry trends
20. Responds to guest comments, questions or complaints in a professional timely manner
21. Requests direction and/or clarification from the Marketing Coordinator as needed.
22. Spends at least 60% of his/her time in the front of the house communicating with guests.
23. Maintains company’s high standards regarding appearance and cleanliness of building(s) and surroundings. (i.e. lot, curbs, coolers, freezers & stock rooms, etc.).
24. Follows routine maintenance schedules.
25. Checks to make certain that restrooms are kept well clean, free of debris and clean smelling throughout the day.
26. Uses recommended energy saving steps to reduce costs.
27. Ensures product is rotated and used appropriately to ensure the best quality.
28. Requests direction and clarification from the Operations Manager as needed.
29. Any other duties as needed or directed by the operations manager or the corporate office.

Education and Experience:

1. Must have 3 – 5 years’ experience in operations management position in food service industry.
2. High school education required, degree a plus

Skills you'll bring along:

1. Able to communicate fluently, read and comprehend simple instructions.
2. Serve Safe Certification a plus.

Physical Requirements:

The physical requirements for a restaurant general manager may vary depending on the specific establishment, but typically include the following:

1. Mobility: The ability to stand and walk for extended periods, navigate a busy restaurant floor, and move swiftly between different areas.
2. Stamina: Endurance to manage long shifts, especially during peak service hours.
3. Lifting Capacity: Capability to lift boxes of supplies or equipment, usually weighing between 25 to 50 pounds.
4. Vision and Hearing: Adequate eyesight and hearing to monitor the dining area, communicate effectively, and address customer needs promptly.
5. Manual Dexterity: Proficiency in handling equipment, tools, and food safely and efficiently.
6. Coordination: Skills to manage multiple tasks simultaneously, such as overseeing staff and responding to customer inquiries.
7. Stress Management: Ability to thrive in a fast-paced, high-pressure environment.
8. These physical demands ensure that a general manager can effectively oversee restaurant operations and maintain a high standard of service

Benefits*

1. Medical insurance and HSA
2. 401(k) plan with match
3. Wellness Program
4. Dental, Vision, Accident, Life, Critical Illness, Term Life Insurance available