General Manager - Military veterans preferred

Job Description Job Description Job Summary The General Manager is responsible for delivering clear direction, leadership, and support to the bistro team to ensure that Taste of Belgium continues growing bistro sales and profits. The General Manager focuses on developing a culture of pride that consistently delivers quality-obsessed guest service and food while ensuring compliance with policies, procedures, and regulatory requirements. Responsibilities include, but are not limited to Sales and Profitability - Challenge and inspire bistro teams to achieve positive business results, including the delivery of outstanding guest experience, achievement of sales goals, and adherence to expense budgets including labor and cost of goods sold. Administrative Support - Administration and oversight of operational software & systems, including but not limited to, point of sale, inventory management, employee engagement, employee onboarding, customer reservations, and customer loyalty app. Facilities Oversight - Ensure that all TOB properties and equipment remain in good working condition and up to company standards through the monitoring and coordination of repairs, routine maintenance, and coordination with vendors. Talent Management - Assertively direct and motivate all team members in order to achieve the operational goals of Taste of Belgium. This includes maintaining proper staffing pars, ensuring all team members receive ongoing formal and informal performance coaching, and continuously advising teams of employee procedures and guidelines. Lead a positive team environment by recognizing and reinforcing individual accomplishments. Lead succession planning by identifying talent internally and externally. Culinary Support - Collaborate with Chef on new menu rollout which includes training and execution within the bistro location. Marketing - Adhere to and execute on marketing brand guidelines and directives which include menus, uniforms, initiatives, and brand collateral. Other duties as defined by executive management Qualifications Required Strong knowledge and understanding of restaurant Proficient in Microsoft Word and Excel, as well as, POS systems Well versed all applicable restaurant regulatory areas including: employee safety, food safety, HAACP, wage & hour General knowledge of functional support areas, including H.R., training, marketing, and business development Successful progressive restaurant management experience Expertise in hiring, staffing, and training Ability to achieve results through effective leadership skills that include the ability to coach, motivate and mentor managers and hourly teams Strong delegation experience including holding others accountable Articulate and solid communicator with preferred experience communicating across a dispersed group of team members Preferred Bachelors degree or an equivalent combination of education and progressive experience 3 years of GM experience that includes BOH training