General Manager- Gen Korean BBQ House - Ala Manoa

Job Requirements: • Two to three years’ General Manager experience in a full-service restaurant setting • Solid understanding of P&L; operations • Availability to work all shifts including nights, weekends, and holidays as needed • Ability to lead, direct and train lower management in accomplishment of store and company goals • Strong verbal and written communications skills needed Duties and Responsibilities: • Oversees dining room and kitchen food service activities • Supervises managers and hourly team members in accordance with WDI operating policies and standards • Works with team members to ensure impeccable food presentation and proper food handling procedures and follows the recipe for all food items • Schedules and supervises employees to ensure proper execution of company standards and a high level of guest satisfaction • Reviews all bar, host, server and kitchen team member schedules and supervises managers to ensure daily schedules are in line with prescribed shift staffing pars • Directs the hiring, assignment, training, motivation, evaluation and termination of personnel • Assists with the selection, training, and development of employees • Ensures the development of team managers, and actively works to teach and coach hourly team members • Maintains records of management and team member performances and restaurant costs • Frequently meets with food production, dining room, bar and other management personnel to plan guest service activities, special events, share information, etc. • Supervises cleaning and maintenance of equipment and arranges for repairs, contracts and other services • Engages in preventive maintenance tactics to keep equipment and facilities clean, and in good working order • Executes the general responsibilities necessary to minimize operating costs. Physical Actions: • Required to engage in the following physical actions for up to a 10-12 hour shift and must have the stamina to work a minimum of 50-60 hours a week: • Required to carry food and beverage orders weighing up to thirty pounds. • Required to be able to carry soiled plates and glassware weighing up to fifty pounds. • Required to retrieve supplies weighing up to ten pounds from storage shelves.