Job Description

We're looking for ambitious individuals to join our growing team. Ideal candidates will have 3+ years of restaurant leadership experience and are looking for opportunities to grow and advance their careers!

GEN strives to create incredible Korean BBQ dining experiences for each of our guests and it all starts with our amazing management and staff.

With a great can-do attitude, the General Manager (“GM”) for the front of the house operations works hand in hand with the Assistant Managers to set the example for all servers, bartenders, food runners, bussers and hosts to follow. The GM has a firm understanding of FOH operations, payroll, scheduling, opening procedures and closing procedures.

This person takes the role of a mentor and coach and is responsible for helping ensure the proper development of the team.

Responsibilities and Duties:

• Conduct and report physical products inventory, elaborate reports, and forecast usage.
• Work with other managers to analyze food cost and prepare justification report.
• Control food cost to meet or exceed the standard.
• Review and monitor food invoices ensuring timely submission to Accounting.
• Supervise receiving orders - keep a log upon delivery.
• Monitor and control food waste.
• Helps to ensure appropriate staffing plan and maintains adequate staffing and scheduling levels.
• Perform recruiting, interviewing and selecting qualified employees for the kitchen.
• Assists with orientation and training of new employees.
• Ensures accurate and timely submission of the back of the House employee time and attendance for payroll processing.
• Provides input for salary administration.
• Ensures effective employee relations.
• Maintains all kitchen sanitation levels to comply with local laws and company standards.
• Monitors safety and security procedures; Ensures kitchen equipment effective maintenance.

Qualifications and Skills:

• High school diploma or GED;
• Leadership and influence - team management!
• Kitchen Manager/supervisor/lead cook experience in full-service fine dining restaurant
• P&L knowledge
• ServSafe certification required
• Establish and maintain a good working relationship with vendors, employees, and management team
• Experience in inventory management

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