Job Description

Job Location Ulu Kitchen - Lahaina, HI 96761

Provide vision, positive leadership, and direction to all restaurant employees to achieve the highest level of service to our

guests in an incredibly friendly atmosphere. Responsible to plan, oversee, and manage all food, beverage, and customer

service activities and maintain the continued success and development of the restaurant. General Managers are responsible

for performing duties of all restaurant positions when necessary.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable

accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)

Develop operational strategies to support overall restaurant and company goals.

Oversee all business operations including: staffing, accounting, facilities, and product while developing operations

strategies to support overall restaurant and company goals. Implement and preserve all HCR philosophies and

standards and practice the proper procedures for all departments of the restaurant.

Accountable to lead, mentor, and coach all employees to ensure a team which works well together and is committed

to exceeding guest expectations.

Responsible for the implementation and preservation of all HCR philosophies and standards as well as practicing the

proper procedures for all departments of the restaurant.

Ensure that the restaurant concept/branding is executed through all menus, service, facilities, and marketing.

Lead and participate thorough and accurate business planning utilizing goals and strategies, line item budgets,

projections, and schedule of capital improvements. Communicate goals and achievements clearly to all staff through

manager, department, and all-employee meetings.

Achieve superior bottom line performance through monitoring of all budgets and expenses by: following the GM

weekly financial and period-end checklists, ensuring recent restaurant audit is used and followed up on through the

next period.

Maintain a positive relationship with owners and investors and assist with profit distributions and communications.

Responsible for complete and efficient staffing of management team and continued recruitment for successful

succession planning. Train, supervise, and guide management team, encouraging personal and professional growth.

Maintain an active role in all areas of employee management to ensure HCR procedures and standards are met

including: hiring, training, uniforms, counseling, and overall job performance.

Encourage Department Heads to create and maintain interactive training and development programs that support

and improve all aspects of employee skills and attributes as they relate to guest service.

Understand state and federal laws and regulations as they pertain to employment and business practices including:

liquor, labor, health, fire, OSHA, ADA, harassment, and discrimination.

Maintain knowledge of business and employment insurance including employee health, worker's compensation, and

general liability.

Responsible for continuing to expand overall knowledge of the industry, branding, marketing, employment, and

business practices.

Monitor the quality and pricing of all food and beverages to ensure that HCR standards are met.

Maintain and improve the physical aspects of the restaurant and its operational components. Coordinate inspection,

maintenance, and organization of the restaurant to support the overall concept. Adhere to long term plans for capital

improvements.

Responsible for developing and maintaining positive landlord, vendor, and entertainment relationships.

Foster community relationships and participate in community organizations and charitable events. Share event

information with PR and maintain a calendar of special events to share with managers.

Oversee in-house and outside marketing programs including media advertising; monitor and evaluate the results to

ensure the most effective program.

Practice and promote positive leadership amongst Management Team.

Responsible for implementing alcohol policies and procedures to ensure: every employee has scored 100% on their

HCR Online Laymans Guide test, all managers have their Liquor Card, all minors are in compliance with local liquor

laws, the Liquor License book is on premise, and liquor license postings are up to date.

Prepare and conduct weekly manager meetings by: collecting agenda items in advance, ensuring a timely start and

end time, provide minutes to all attendees, and remind managers to communicate all vital pre-service topics to staff.

Conduct a team consult and follow up at least once per period. Confirm management team is actively reading a HCR

library book and discuss applicability at each manager meeting.

Update and maintain the Manager Checklist and job descriptions. Ensure operating manuals are accessible and in

use, and address trends in line item reports during 1:1 or manager meetings.

Responsible for distributing weekly manager meeting minutes/notes to all managers, HR, and the VP. Must ensure 2

Department Head 1:1 meeting notes are filed on Dropbox per period. Must file all GM/President 1:1 notes on Dropbox.

Must maintain vacation log.

Ensure terminations are conducted with HR approval and indicate a clear documentation when an employee is

terminated for poor performance.

Ensure all new managers complete 100 point training program before first solo shift and work a regular, set schedule.

Ensure business license and health department postings are up to date.

Schedule quarterly All Employee Meetings, encourage employees to submit suggestions via employee suggestion

box, and ensure guest employees participate once a quarter during manager meetings.

Develop and maintain a checklist for menu changes. Ensure there is a sufficient supply of menus and silverware for the

restaurant.

Review all promos pulled by the MOD daily. Ensure there is a designated promo person for the restaurant.

Must be dependable, report to work as scheduled and on time, and follow all policies regarding scheduling and

attendance. Regular attendance is an essential function of this job.

Qualifications

POSITION QUALIFICATIONS

Competency Statement(s)

Customer Oriented - Ability to take care of the customers needs while following company procedures.

Working Under Pressure - Ability to complete assigned tasks under stressful situations.

Safety - Ability to work safely by following all safety policies and procedures.

Active Listening - Ability to actively attend to, convey, and understand the comments and questions of others.

Communication - Ability to communicate effectively with coworkers, guests, and management to ensure all needs are

met.

Leadership and Management - Ability to organize self and direct and influence others to perform their jobs effectively.

Decision Making and Judgment - Ability to make sound decisions with available information while following HCR

policies.

Goal Oriented - Ability to focus on a goal and obtain a pre-determined result.

Conflict Resolution - Ability to deal with others in an antagonistic situation.

Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific

knowledge/skill areas.

Response to Direction - Receive and follow directions from supervisors; follow direction of computer-generated

tickets.

Teamwork Abilities - Ability to work together with a team in a positive manner to achieve a common goal.

Friendly & Energetic - Ability to exhibit a cheerful demeanor towards others and bring energy to the performance of

the task.

Neat & Well Groomed - Neat & Well Groomed

SKILLS & ABILITIES

Experience: Minimum 10 years restaurant management experience; HCR AGM experience preferred.

Complete at least 1 year with HCR in a management position or GM training program.

Strong knowledge of business management and accounting principles.

Computer Skills:

Microsoft Excel and Word.

Experience with POS system.

Aptitude to learn new computer systems.

Certifications & Licenses:

Obtain required certification from the Liquor Department.

Complete HCR 100 Point Manager Training Program.

Must take and pass all training tests 90% or higher.

Other Requirements:

Job offer contingent upon completion of background screening (any matters related to a

management position may be considered in an employment decision).

Must be at least 21 years of age.

Read and comprehend HCR Operating Manuals.

PHYSICAL DEMANDS

N (Not Applicable) Activity is not applicable to this position.

O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)

F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)

C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day)

Physical Demands Lift/Carry

Stand C

Walk C

Manually Manipulate F

Reach Outward F

Reach Above Shoulder F

Climb F

Squat or Kneel F

Bend F

Grasp C

Speak C

11-20 lbs F

21-50 lbs O

Push/Pull

13-25 lbs F

26-40 lbs O

Other Physical Requirements

Vision (Near, Distance, Color, Peripheral, Depth)

Sense of Sound - Hear verbal requests by guests, coworkers, and managers.

Sense of Smell

Sense of Taste

Sense of Touch

Ability to wear Personal Protective Equipment (PPE) Facemask, non-slip shoes, back belt if lifting over 25 lbs.

WORK ENVIRONMENT

Fast paced, high-energy, moderately noisy environment containing multiple personality types. Can become crowded

and can become high-pressure.