OverviewWho We Are:Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than thirty years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school The General Manager (GM) is responsible for the success of every operational aspect of a restaurant with a focus on guest service, staff development, cost management and profitability. Responsibilities Modeling and driving excellence in hospitality and food service Overseeing financial and operational effectiveness of a location Selecting, training, developing, motivating, coaching and recognizing staff for operational excellence Facilities maintenance Community relations Developing your FOH-Manager into a GM The GM implements objectives for providing high quality, consistent, service and product execution. The GM ensures that cost goals, budgeting guidelines and service standards are met by coaching and developing his or her team. The GM is responsible for creating an environment that is conducive to providing an outstanding dining experience for the guest and a symbiotic work place that is committed to growth and development of its employees.The GM adheres to and supports our management systems, practicing and sharing our core beliefs. He/she enforces company policies, procedures, and performance standards with fairness and consistency, while functioning as a role model, counselor and leader within the restaurant.DAY-TO-DAY Effectively open (and close) the restaurant while maintaining a clean, beautifully maintained front and back of house Ensure the uncommon excellence of every food item we prepare Educate staff on food and beverage from the menu during pre-meal meetings and hands on coaching Maintain a positive working experience for all staff to ensure that uncommon excellence and hospitality occurs for all guests Establish appropriate staffing based on volume and according to needs Hold employees accountable for effectively completing their specific job responsibilities according to our standards Ensure that all products delivered are matched from the invoice to what was actually delivered Ensure that all miscellaneous items are in-house and within guidelines of budget, including, but not limited to: retail, uniforms, office supplies, disposables, cleaning supplies, printer paper, linens/aprons, printed materials, Ensure the timeliness of product delivery and storage Ensure that all accounting procedures and processes are followed according to our standards Ensure that all invoices are processed on a daily basis and/or as received Ensure that inventories are accurately processed and entered Ensure that daily and nightly prep lists are created and accurately followed Ensure that all opening, closing and side work checklists are followed and completed Ensure that all guides, licenses and manuals are current and maintained, including: Recipe Binder, Emergency Manual, Preventive Maintenance Guide, ABC License and Health License PEOPLE Interview, hire, train, inspire and evaluate employees according to practices aligned with our hospitality standards Successfully "on-board" new hires by ensuring that all employees understand HR paperwork, practices and policies, etc. before they begin initial training Ensure New Employee Orientations are conducted in a timely manner and follow the guidelines and standards of the company. Ensure a consistent message that is aligned with the culture and ideals of our company Ensure that all employees are completely trained and knowledgeable in all aspects of service Appraise employee performance according to our 30-day, six-month and eighteen- month plan as a way to continuously address concerns, resolve problems, counsel or reward Provide continuing education to employees by daily education of cultural and technical aspects of job through pre-meal meetings, PRODUCT Ensure that all Purchasing and Receiving procedures for all food and beverage products are followed according to our standards Ensure that all products are of a high quality and aesthetic and are stored in a way that optimizes freshness, value and safety Ensure the timeliness of product delivery and storage Responsible for the selection, sourcing and execution of food specials as directed by the DO Establish and maintain valuable relationships with delivery personnel and vendors Ensure that successful planning, practice and launch of all new products HEALTH & MAINTENANCE Conduct weekly and monthly Health Inspection audits to identify areas of opportunity for compliance and excellence Ensure that the restaurant maintains the highest levels of sanitation with excellent scores and minimal violations Provide continuous education and incentives to employees to understand local rules and regulations and to become "certified" in any available capacity provided by the local Health Department Manage handyman and/or service personnel to ensure quality and accuracy of work is being completed in a timely manner Manage employees to effectively clean all equipment and facility Ensure Preventive Maintenance Guide is current and followed HR Ensure that New Hire Paperwork is completed accurately and processed in a timely manner. Ensure that employee reviews are conducted in a timely manner, completed accurately and according to standards Ensure that all coaching and progressive disciplinary interactions are documented and approached according to local laws and regulation AND within the culture and ideals Ensure that all announcements and employee achievements are posted and displayed in a manner that effectively communicates all pertinent information and recognizes achievement SCHEDULE & PAYROLL Ensure that all team member schedules are completed according to the agreed upon labor matrix and posted a minimum of one week in advance Ensure that payroll data is scrubbed and submitted correctly Ensure that we are properly staffed for special events, Holidays and marketing promotions Qualifications Minimum 3+ years of experience as a General Manager Hospitality school background preferred Ability to communicate effectively in English Ability to speak and understand Spanish preferred