Three Oaks Hospitality’s collection of community-driven restaurants and bars is seeking a motivated and outgoing individual to fill the role of General Manager. The restaurant manager will work under the direction of the Director of Operations and fulfills a variety of responsibilities, including overseeing the daily operations of the restaurant and ensuring guest satisfaction. From solving customer service issues to performing quality control on entrees, there’s nothing they don’t do. If you are dedicated to details and thrive in a fast-paced environment, this job is for you!

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Assists in the organization and oversight of staff schedules.
• Conducts performance evaluations that are timely and constructive. 
• Handles discipline of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversee all aspects of restaurant operations, including staff management, customer service, and financial performance
• Develop and implement strategies to increase sales and profitability
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Create and maintain a positive work environment that fosters teamwork and employee development
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Train and educate staff members to provide exceptional service and maintain high standards.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Assists in the management of schedules for full-time and part-time staff.
• Monitor inventory levels and order supplies as needed.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Mange cash flow, records, and credit card payments.
• Prepares and submits operations reports and other documentation requested by the director.
• Performs other duties as assigned. 

Required Skills/Abilities: 

• Strong supervisory and leadership skills with the ability to motivate and inspire a team.
• Excellent interpersonal skills with a focus on customer service.
• Strong organizational skills with the ability to multi-task and prioritize responsibilities.
• Knowledge of financial management principles, including budgeting, cost control, and revenue analysis. 
• Strong knowledge of food service operations, including cooking techniques, menu planning, and food safety regulations
• Proficiency in using Aloha POS or similar point-of-sale systems
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• High school diploma or GED
• Minimum of 3 years of experience in restaurant management or a similar role
• Valid Food Handlers Certificate

Physical Requirements: 

• Ability to traverse all parts of the restaurant quickly.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift 25 pounds at times.

Benefits:

• Generous paid time off 
• Medical, dental, vision, life
• 401(k) with company match
• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking