General Manager in Williamson County, TN
Company: A Marshall Hospitality
Location: Franklin
Posted on: November 16, 2023
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Job Description:
A. Marshall Hospitality is hiring qualified General Managers to
join our teams in Williamson County, TN. We are looking for leaders
with a hands-on and positive leadership approach as we continue to
grow and build in this high energy market.
A. Marshall Hospitality is a family of restaurants that includes 8
Puckett's Grocery & Restaurant locations, Deacon's New South,
Americana Taphouse, Burger Dandy and 2 Scout's Pub locations.
POSITION INFORMATION
Position: General Manager
Location: Williamson County, TN
Start Date: As Soon as Available
Status: Full-time / Exempt and at-will
Hours: Vary - Days, Evenings, Weekends
JOB SUMMARY
The General Manager's role is to oversee, direct, and coordinate
the planning, organization, training, and leadership necessary to
achieve stated objectives in sales, costs, employee retention,
guest service and satisfaction, food quality, cleanliness and
sanitation, all with a servant's heart.
BENEFITS PACKAGE
Semi-annual bonus opportunity based on a percentage of base salary
is available after 6 continuous months with the company. Locations
can earn partial, full, or up to 120% of their bonus potential with
our accelerators. This position is eligible for 6% of base
salary.
Two weeks paid vacation per fiscal year, available after 6
continuous months with the company.
Annual Incentive Trip - we set stretch goals annually for each
location, and for the locations that meet those goals we take them
on a five day mostly paid trip to celebrate. We have been to places
like Cabo San Lucas, Telluride, CO, and on a cruise! You must be
with the company for 10 months to be eligible.
Eligibility to participate in the company's employee health
benefits program which includes Medical, Dental and Vision
Insurance stated 60 days after hire, plus the first of the
month
Short-Term Disability Insurance, which includes Paid Maternity
Leave
50% discount for you and your immediate family at your restaurant
of employment for in-house food and non-alcoholic beverages
50% discount at any of our affiliated restaurants for in-house food
and non-alcoholic beverages and apparel
Discounted rates available for catering services for all of our
affiliated restaurants.
ESSENTIAL RESPONSIBILITIES
PRIMARY
Promote, work, and act in a manner consistent with the mission of
A. Marshall Hospitality: "To make every person we interact with
feel like family and to make every guest a fan."
Understand completely all policies, procedures, standards,
specifications, guidelines, and training programs and ensure that
all are followed and completed on a timely basis.
Achieve company objectives in sales, service, quality, appearance
of facility and sanitation and cleanliness through training of
employees and creating a positive, productive working
environment.
Ensure compliance with all federal, state, county and municipal
regulations that pertain to health, safety and labor requirements
of the restaurant, employees, and guests.
Monitor compliance with health and fire regulations regarding food
preparation and serving and building maintenance.
QUALITY & SERVICE
Ensure that all guests feel welcome and are given responsive,
friendly, and courteous service at all times.
Ensure that all food and products are consistently prepared and
served according to the restaurant's recipes, portioning, cooking,
and serving standards.
Investigate and resolve complaints regarding food quality, service,
or accommodations.
Must coordinate assignments of cooking personnel to ensure
economical use of food and timely preparation.
Estimate food and beverage costs and requisitions or purchase
supplies, equipment, and food and beverages.
Oversee cleaning and maintenance of equipment and facilities to
ensure that all health and safety regulations are adhered to.
Investigates and resolves food quality and service complaints.
OPERATIONS
Ensure that all products are received in the correct unit count and
condition and deliveries are performed in accordance with the
restaurant's receiving policies and procedures.
Schedule and receive food and beverage deliveries, checking
delivery contents to verify product quality and quantity.
Maintain food and equipment inventories and keep inventory
records.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways
to improve service, performance, or safety.
Arrange for equipment maintenance and repairs, and coordinate a
variety of services, such as waste removal and pest control.
FINANCIAL
Control cash and other receipts by adhering to cash handling and
reconciliation procedures in accordance with restaurant policies
and procedures.
Count money and make bank deposits
Review financial statements, sales or activity reports, or other
performance data to measure productivity or goal achievement or to
identify areas needing cost reduction or program improvement.
Monitor budgets and payroll records and review financial
transactions to ensure that expenditures are authorized and
budgeted.
TEAM MANAGEMENT
Direct hiring, assignment, training, motivation and termination of
personnel.
Assess staffing needs and recruit staff.
Achieve company objectives in sales, service, quality, appearance
of facility and sanitation and cleanliness through training of
employees and creating a positive, productive working
environment.
Prepare all required paperwork, including forms, reports and
schedules in an organized and timely manner.
Schedule labor as required by anticipated business activity while
ensuring that all positions are staffed when and as needed and
labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and
administer prompt, fair and consistent corrective action for any
and all violations of company policies, rules and procedures.
Continually strive to develop staff in all areas of managerial and
professional development.
Organize and direct worker training programs, resolve personnel
problems, make hiring and termination decisions, and evaluate
employee performance.
Attend all scheduled employee meetings and offer suggestions for
improvement.
Fill in for fellow employees when needed to ensure guest service
standards and efficient operations.
ADDITIONAL
Monitor employee and guest activities to ensure liquor regulations
are obeyed.
Schedule use of facilities or catering services for events such as
banquets or receptions and negotiate the details of arrangements
with clients.
Develop, plan, and implement restaurant marketing, advertising and
promotional activities and campaigns.
Estimate food, liquor, wine, and other beverage consumption to
anticipate amounts to be purchased or requisitioned.
Establish and enforce nutritional standards for dining
establishments based on accepted industry standards
Take dining reservations.
Oversee and ensure that restaurant policies on employee performance
appraisals are followed and completed on a timely basis.
ESSENTIAL TOOLS & TECHNOLOGY
Cash Register
Aloha Point of Sale System or Toast Point of Sale System, depending
on location
R365: Restaurant Management Platform
Employee Lifecycle Platform: Dominion
Google for Business: Google Email, Google Drive, and Google
Calendar
Inventory Management Software: R365
Word Processing Software: Microsoft Word or Google Docs
Spreadsheet Software: Microsoft Excel or Google Sheets
ESSENTIAL QUALIFICATIONS
Be 21 years of age or older.
Have reliable transportation to and from work.
Must pass the federally mandated E-verify process.
Must have an Alcoholic Beverage Commission (ABC) serving
permit.
3 or more years of Front of House Operations and / or experience as
an Assistant Manager in the F&B industry.
Be able to reach, bend, stoop and frequently lift up to 50
pounds.
Be able to work in a standing position for long periods of time (up
to 10 hours).
Be able to work weekend and evening shifts.
ESSENTIAL COMPETENCIES
Must be able to communicate clearly with managers, kitchen and
dining room personnel and guests.
Excellent communication skills for dealing with diverse staff.
Must be able to handle the pressures of simultaneously coordinating
a wide range of activities and recommend appropriate solutions to
restaurant problems.
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, polite manner and a neat and clean appearance.
________________________________
EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does
not discriminate against otherwise qualified applicants on the
basis of race, color, creed, religion, ancestry, age, sex, gender
(includes pregnancy or related medical conditions), genetic
information, marital status, national origin, disability or
handicap, veteran status or any other protected characteristics in
accordance with applicable federal, state and local laws. We are
drug-free, provide reasonable accommodations where requested and
available and participate in the Federal E-Verify process.
Keywords: A Marshall Hospitality, Franklin , General Manager in Williamson County, TN, Executive , Franklin, Tennessee
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