General Manager - Oahu - Hawaii Kai Restaurant

Kona Brewing Hawaii has an immediate opening for a Restaurant General Manager on Oahu in Hawaii Kai, Hawaii.  The Restaurant General Manager would report directly to the VP of Food and Beverage Operations.

This position will be responsible for managing the daily operations of the Restaurant to include overseeing and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost, profitability, employee selection & retention, guest service and satisfaction, food quality, cleanliness, safety, sanitation and maintenace.  The General Manager serves as a hands-on manager who creates an environment that encourages ownership, accountability and highest standards of excellence.

ESSENTIAL FUNCTIONS AND BASIC DUTIES

INCLUDE BUT ARE NOT LIMITED TO:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Support the Company’s mission, vision and values:

Do what it takes to deliver the highest quality and value possible to our customers and investors.

Challenge ourselves to grow, to change and be the best in the industry.

Act with honesty, respect and integrity, in the market and with each other.

Understand our employees are our greatest asset.

Operations:

• Accountable to maximize daily sales and profits by teaching, coaching and upholding service techniques to ensure a great guest experience. 
• Effectively manages costs and labor control.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Prepares necessary data for the budget; projects annual food and labor costs and monitors actual financial results; takes corrective action where necessary to ensure that financial goals are met.
• Maintains inventories, orders and sufficient levels and rotation of product, small wares and the tools necessary to provide seamless service.
• Maintains monthly inventory reports with physical inventory counts.
• Responsible for managing opening, running and closing duties for the restaurant.
• Manages daily operations: staffing, scheduling, promotional efforts, repair and maintenance, cleanliness, organization, service timing, quality product, etc.
• Oversees, manages and takes full responsibility for all areas of the FOH and BOH.
• Serves as the primary point of contact for city, state, liquor board/health & sanitation issues.
• Oversees entire facility (excluding brewery production) when only manager on duty. 
•  Manages the organization and cleanliness of all areas of the restaurant.
•  Ensures OSHA, local health and safety codes, and company safety and security policies are met..

Leadership:

• Manages staff training and employee relations.
• Assures that staff morale is maintained at a high level
• Responsible for the development of staff
• Demonstrates a leadership style that creates a positive working environment
• Hold self & staff accountable for behavior & results
• Manages staff performance with consistent, direct and honest feedback, reviews and discipline
• Takes an active part in recruitment & retention.
• Clearly communicates priorities concerning food readiness, the menu, and promotions through pre-shift and regularly scheduled meetings with staff.
• Ensures that the staff performs responsibilities with a “safety first” mindset.

SUPERVISORY RESPONSIBILITIES

Manages and leads the restaurant operations in accordance with the Company’s policies and approved procedures.  Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining; and addressing complaints and resolving issues.

PERFORMANCE MEASUREMENTS

• Safety
• Planning
• Administration
• Financial
• Employee Relationships/Development
• Management
• Organization

MINIMUM QUALIFICATION

Minimum of 5 years restaurant management experience, preferably at the General Manager level. Prior experience in a beer branded environment is a plus.
Prior experience with Control Profit & Loss following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, taking appropriate actions and making recommendations for improvement.
Familiarity with Federal, State and local safety and health regulations.
Working knowledge of proper food handling and storing procedures.

Physical Requirements

Periods of walking, standing, sitting, stooping, lifting, bending, hearing, mental and/or visual attention, working on a computer

Must be able to lift up to 50 pounds at times

Kona Brewing Hawaii offers a competitive compensation and benefits package, rewarding work environment and growth for committed professionals.  We are an equal opportunity employer.