Culinary Mgmt. Group - After the fact

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I I GENERAL MANAGER I Maior Functions I Accountable for achieving budgeted average sales and profits while maintaining operational and customer service standards. I Maior Resoonsibilities: I. Ensure that budgeted average sales and profits are achieved. 2. Ensure that all employees are adhering to standard policies outlined in the company's Operation and Training Manuals. 3. Stimulate a team-oriented feeling of hospitality among all employees, and ensure that all hospitality standards are met. 4. Meet or exceed Guest satisfaction objectives. Monitor results of customer comments with use of a tracking system. Take appropriate corrective actions on a timely basis. 5. Meet with and solicit comments from customers to determine their level of satisfaction with service, product and facilities. Communicate significant findings to other Members. Follow up immediately on problems deemed to be of a serious nature. 6. Perform hands-on duties as needed in order to deliver service to customers. Such hands- on duties would include, but not be limited to, working the door (greeting), making drinks, handling cash transactions and maintaining traffic tlow during peak periods. 7. Ensure that meal servicc is delivered in adherence to hospitality, food quality, and sanitation standards. Inspect operation daily. 8. Become familiar with all the product sources, product ingredients and the effects on health. Make comments regarding the products or operations of the concept as necessary in order to strengthen the elements of the concept. 9. Inspect kitchen, public areas, grounds, and storage and work areas daily using appropriate inspection forms. ] O. Conduct weekly staff meetings to review all business activity, customer feedback, staffing levels and the general dynamics of the concept location. II. Ensure all standard operating procedures are adhered to. 12. Ensure that employees are meeting all grooming standards and that uniforms are well maintained. 13. Manage and implement all objectives agreed upon with Corporate Management. 14. Review all hourly personnel appraisals. Provide input and evaluation to all supervisory performance appraisals and conduct all management performance evaluations in accordance with administration policy. Review all disciplinary procedures and documentation. I I I I I I ~ I I I I 15. Train and develop managers/supervisors and other staff. 16. Supervise the training and development of management trainees. Confirm completion of training prior to assignment. Meet daily with the management trainees to review progress. 17. Ensure that all written Company salary and wage policies and procedures are being followed. Report exceptions to Managing Member for approval prior to implementation. I I 32 I