Description
Pals Brewing Company is seeking a Full Time General Manager to lead its restaurant and taproom operations in North Platte, NE. Pals is a dynamic, seasonally very busy, high-energy restaurant, brewery and entertainment complex with an amazing staff laser focused on providing THE best service, food, beverage, and entertainment experience found anywhere on the I-80 corridor between Denver and Omaha. As the Restaurant General Manager, you’ll be the lead customer-facing ambassador charged with providing an amazing customer experience for all of our local and travelling Pals while leading a team of up to 60 kitchen and taproom employees. You’ll also manage the grounds for our 10.5-acre outdoor facility featuring RV Parking, Volleyball Court, Outdoor Grain Bin Bar, Sound Stage, and Dog Park. Successful candidates will genuinely enjoy working and playing with highly driven professionals of the craft beer, restaurant, and entertainment industry, have a passion for leading teams, and a natural inclination toward expanding and improving restaurant and entertainment operations based on at least 5 years of restaurant or resort management experience. Ideal candidates have a generally positive outlook and love meeting new and repeat customers each and every day.
Restaurant General Manager Job Expectations
General Business Management:
Manages/Delegates the following responsibilities:
Food vendor ordering and inventory management
Beverage ordering and inventory management
Month-end physical inventory for food, beverage, and apparel/merchandise
Providing an amazing Customer service experience for all guests at all times
Providing a visible Leadership presence in the restaurant/taproom and interacts frequently with staff and customers to ensure Pals high standards of customer service and quality are consistently met
Safeguards confidentiality of customer, company, and employee information
Follows and executes Pals company vision statement
Employee Management:
Leads all restaurant employees and ensures labor targets are met in each department
Hosts regular meetings or other regular communication with managers, staff, and ownership
Schedules restaurant staff to ensure amazing customer service and delivery times while meeting labor targets.
Manages training of restaurant staff with focus on cleaning protocols, customer service, knowledge of menu items, suggestive selling, and efficiency
Communicates daily with managing owners, Head Brewer, and restaurant staff
Reviews reports on comping and addresses violations of comping policies
Manages staffing levels and hiring process to ensure schedule can be filled out
Executes employee discipline procedures when required
Provides a system to maintain and improve employee morale and community
Performs Staff reviews and recommends promotions and merit increases (45-day, annual)
Complies with Alcohol Server Training rules and trains staff on how to manage rowdy or intoxicated guests
Ensures Staff compliance with company policy manual
Ensures team members are in uniform and present professional appearance at all times
Financial Management:
Develops and manages budgets and operational objectives consistent with Company goals
Calculates and ensures Cost of Goods Sold targets are met or exceeded
Calculates and ensures Labor Targets are met or exceeded
Safeguards and protects company assets
Ensures Security and accuracy of cash drawers and petty cash funds
Manages POS hardware and software for restaurant operations
Reviews employee performance reports from POS system to manage for profitability
Implements cost control measures, including proper pour levels, food item quantities, proper staff scheduling, and appropriate discounting
Facilities Management:
Ensures all areas of the restaurant and event spaces exceed customer expectations for cleanliness and appearance at all times
Ensures successful outcomes for all food and other government inspections
Maintains and oversees repairs of all restaurant, bar, and building equipment including HVAC, Refrigeration Units, Freezer Units, Cooking Appliances, Wifi, Ethernet, POS systems, Seating, Flooring, Parking lot surfaces
Maintains useability, safety and appearance of outdoor facilities including Grain Bin Bar, volleyball courts, lawn appearance, lighting, seating,
Ensures compliance with all health codes, zoning requirements, and city ordinances
Manages pest control including fruit fly and black fly management protocols
Basic Expectations:
Set and ensure compliance with standards of quality for all products and services
Makes decisions in a timely manner
Demonstrates good judgment and impartiality in investigating and solving problems
Takes all opinions and suggestions under advisement before making decisions of major proportion, while assuming full weight of the decisions themselves.
Handles difficult situations tactfully and professionally
Consistently shows ability to recognize and deal with priorities
Maintains a well-groomed, professional appearance appropriate for the position
Requirements
Education
High School diploma. Preferred: Bachelor’s Degree in Hospitality or related field
Previous Experience
Five years of management experience in a restaurant or resort operation
Physical requirements
Ability to lift 35 pounds, ability to walk, turning head and torso, bending arms, wrists, and fingers. Must have full use of eyes and ears, full power of speech, and be able to sit or stand for long periods.
Mental requirements
Ability to do routine arithmetic calculations necessary for pricing, margins, labor and costs.
Ability to prepare budgets and interpret financial operating statements.
Software Requirements
Experience managing Point of Sale software
Skilled in use of financial software and spreadsheets
Word processing software skills
Communication
Must be able to communicate in English, both verbal and written, well enough to give instructions, relay information, and carry-on effective interchange with customers, vendors, and company staff.
