General Manager

Colorado Mountain Brewery

1110 Interquest Parkway

$65,000-70,000 a year

Offering salary + bonus, health, dental, vision and AFLAC insurance, meal benefits and paid time off.

At Colorado Mountain Brewery we believe that great food, great service and great beer are our keys to success. In order to be successful in this, we needYOU!

We consider ourselves to be a family of amazing people full of enthusiasm and passion for providing exceptional service.

At CMB, we provide a supportive training-based atmosphere for our Team Members. We believe that our team members are instrumental in our ability to provide legendary service and we invest in YOU. Did you know?

• Over 90% of our Managers were once Team Members themselves!
• This position is full time with an outstanding benefits package that includes, medical, dental, vision, Aflac and a bonus program.
• Managers receive a free Manager Meal while on shift and we provide discounts on food while off shift.
• We offer flexible work schedules.
• Closed on Thanksgiving and Christmas.

The General Manager (GM) is responsible for managing the daily operations of the restaurant following Colorado Mountain Brewery established policies and procedures. This position also supervises all FOH/BOH employees to ensure that staff are performing in accordance with CMB standards, labor laws, and all regulatory elements as well as ensuring guest satisfaction and overall profitability. This position is expected to lead by example with positivity, professionalism and profitability as part of the management team. It is required that this position is visible and available for employees and guests at all times during the shift. The GM is ultimately responsible for every operation in their assigned restaurant in FOH, BOH, Brewery & The facility.

QUALIFICATIONS AND REQUIREMENTS:

• High School Diploma or GED is required
• Must be Colorado ServSafe Manager Certified.
• College degree is preferred. BS in hotel/restaurant management is desirable. A combination of practical experience and education will be considered in lieu of degree.
• 3 years of experience in a high volume restaurant is required.
• 2 years of prior management experience is required.
• Proficiency in the use of computers (MS Word and Excel) is required. Knowledge of restaurant computer systems such as POS or reservation programs is a plus. Knowledge of payroll processing is a plus.
• Knowledge and understanding of rules and regulations regarding Health, Safety, Sanitation and Emergency procedures.
• Proficient in the following dimensions of restaurant functions: planning and preparation, purchasing, sanitation, safety, record keeping and preparation of reports.
• Knowledge of business, leadership and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods and coordination of people and resources.
• Must exhibit professionalism, positivity and be able to execute profitability.
• Must exhibit Self-discipline, initiative, outgoing, pleasant, polite manner, and neat/clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Must possess good communication skills for dealing with diverse staff.
• Must be at least 21 years of age.
• Must be eligible to work in the United States and provide proof upon hire.

RESPONSIBILITIES AND DUTIES:

ORGANIZATIONAL EXPECTATIONS FOR MANAGERS:

• Promote, work, and act in a manner consistent with the mission of Colorado Mountain Brewery: To build and maintain repeat customers through our dedication to exceptional customer service, a warm Colorado atmosphere, quality cuisine and refreshing house-brewed beer.
• Create a positive culture of service by upholding the Company's core values of HEART: Humility, Excellence, Accountability, Respect and Teamwork.
• Maintain appropriate records as required by government agencies regarding food sanitation, facility safety and liquor licensing, posted or filed in office as required.
• Achieve CMB objectives in daily operations including sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, professional, productive and collaborative work environment.

· Adhere to Company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility

and labor costs.

• Adheres to all Colorado Mountain Brewery Policies and Procedures, Colorado Mountain Brewery Safety Policies and Procedures and OSHA safety guidelines.
• Ensure compliance of all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Ensure facility is clean and ready for service to include notifying Director of Operations of needed repairs, maintenance or upkeep. Immediately troubleshoot, perform or delegate minor maintenance tasks. Keep adequate inventory of supplies to ensure facility meets standard par at all times.
• Maintain working knowledge of the Employee Handbook and all policies therein.
• Maintain confidentiality of all CMB proprietary information.
• Immediately report all safety concerns to Supervisor and HR with solution oriented plan.
• Brings issues and process improvement ideas to the attention of the Supervisor.
• Attends all scheduled staff meetings and offers suggestions for improvement. Cooperates with identified resolutions.
• Demonstrates ability to prioritize and manage time effectively to accomplish job expectations as well as support of co-workers and the entire team.

JOB SPECIFIC EXPECTATIONS:

FINANCIAL:

• Exercise good stewardship when using CMB's financial resources.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Ensure compliance of cash handling policies and procedures by entire team.
• Responsible for ensuring that all financial administrative duties are entered into RSI (invoices, petty cash, sales page reporting, etc.) on time and in accordance with Company policies.
• Responsible for ensuring that all personnel and payroll related administrative duties are completed accurately, on time and in accordance with Company policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement to identify areas needing cost reduction or program improvement.
• Review budgets, payroll records and financial statements to ensure that expenditures are authorized and budgeted.
• Responsible to meet targeted financial goals for profitability.
• Responsible for ensuring all credit cards are batched on a daily basis and successfully completed.

FOOD SAFETY and PLANNING

• Monitor food preparation methods, portion sizes, garnishes and presentation to ensure that food is prepared and presented to CMB standards of excellence.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, Company policies and federal/state/local laws and ordinances.
• Responsible for oversight of Chef team for ensuring consistent ordering, invoice entry into RSI, receiving, inventory, food preparation and service in accordance with CMB standards.
• Report food waste to Director of Operations, weekly, and investigate food costs outside of company expectation.
• Conduct table visits, to ensure guest satisfaction. Investigate and resolve complaints concerning food quality and services, putting systems in place to address the issues or concerns.

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 in the event that a guest or employee is injured and notifies HR and Director of Operations.

PERSONNEL & SUPERVISORY:

• Assess staffing needs and fill all vacancies using the approved hiring process. Oversee training of all staff following the approved CMB training program.
• Ensure proper and timely scheduling of all staff to ensure proper staffing of the restaurant at all times.
• Oversee all staff time daily and approve any overtime weekly in conjunction with HR Manager and payroll process.
• Hold pre-shifts to prepare your staff for the shift ahead and set the tone for the day/night.
• Foster an atmosphere of growth and accountability by providing direction and real time feedback to employees using CMB's immediate feedback and corrective action process for any and all violations of company policies, rules and procedures as well as all state, safety, OSHA and health regulations.
• Develop employees by ensuring 30, 60 and 90 day reviews are utilized in training new employees and annual reviews are given to all staff in conjunction with other management team members.
• Perform weekly/biweekly meetings with FOH & Bar Manager, FOH & Banquet Manager and Executive Chef to ensure performance expectations and goals are being met.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

COMMUNITY INVOLVEMENT

• Provide a positive presence in local community by supporting CMB's involvement in Beer Festivals, Restaurant competitions and providing the budgeted allotment of Gift Cards and merchandise for local fundraisers with appropriate documentation.
• Seek positive partnerships in the community to increase revenue.
• Develop rapport with regulars to encourage connections within the community.
• Provide support on Banquets and representing CMB well to guests and community.

PHYSICAL DEMANDS AND WORKING CONDITIONS:

The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Physical Requirements - Requires full range of body motion, manual and finger dexterity, and eye-hand coordination; requires the ability to use department equipment, to communicate effectively; requires standing (possibly for long periods of time), walking, sitting and performing repetitive tasks for up to the entire work day. Requires the ability to lift/carry up to 50 pounds using appropriate body mechanics.
• Visual, Hearing and Communication Requirements - Requires corrected vision and hearing to within normal range, with or without reasonable accommodation. Must be able to communicate effectively in verbal and written form with all levels of personnel within and outside of the organization.
• Pressure Factor - Requires working under stressful conditions. Moderate pressure to meet scheduled and recurring deadlines.
• Environmental Conditions – Work space may be shared. Working conditions may be noisy with fluctuating indoor temperatures. May be exposed to a risk of bodily injury through contact with moving instrumentation, substancesand other conditions common to a kitchen/restaurant environment. Subject to unpleasant odors.

PI251640178