General Manager - Quick Service

  • Apertus Partners
  • New York, United States
  • Aug 10, 2018
Full time Other

Job Description

Plans, directs and coordinates activities and staff for a restaurant or department that serves food and beverages. Assist in all facets of the operation.


  • Good interpersonal skills. Can communicate with staff effectively. Leads by example.
  • Good grasp of 4-walls marketing plans.
  • Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff.
  • Customer -driven. The customer is the beginning and end of every discussion and decision.
  • Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance.
  • Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems, and knows when to ask for help.
  • Knows the importance of timeliness and follow up. Manages their time accordingly.
  • Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours.


  • Conducting inspections of products, services, or processes to evaluate quality or performance.
  • Controlling operations of equipment or systems.
  • Knows how to work in Excel, Word, and PowerPoint.
  • Knows food costing, writing recipes, quality assurance compliance.


  • Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Knows how to counsel staff positively, give goals, and hold self and others accountable.
  • Managing one's own time and the time of others.
  • Understands process management.
  • Determining how money will be spent to get the work done, and accounting for these expenditures.


  • Databases - Using a computer application to manage large amounts of information, including creating and editing simple databases, inputting data, retrieving specific records, and creating reports to communicate the information.
  • Graphics - Working with pictures in graphics programs or other applications, including creating simple graphics, manipulating the appearance, and inserting graphics into other programs.
  • Internet - Using a computer application to create, manipulate, edit, and show virtual slide presentations.
  • Navigation - Using scroll bars, a mouse, and dialog boxes to work within the computer's operating system. Being able to access and switch between applications and files of interest.
  • Spreadsheets - Using a computer application to enter, manipulate, and format text and numerical data; insert, delete, and manipulate cells, rows, and columns; and create and save worksheets, charts, and graphs.
  • Word Processing - Using a computer application to type text, insert pictures, format, edit, print, save, and retrieve word processing documents


  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.