Thank you for your interest in one of the fastest growing franchises in America, Walk-On’s Sports Bistreaux. Every position from the host stand to the heart of the house are instrumental to our winning culture!
Walk-On’s has the perfect gameday atmosphere with a taste of Louisiana to keep you wanting more. Our passion for food and fun are on display every day, and we need you to help us win championships! At Walk-On’s we value team camaraderie, and we play for the name on the front not the back.
The General Manager is responsible for the daily operations and inspired leadership of the entire team in the restaurant. The manager is responsible for delivering sales and profits at their location with a strong commitment to systems that support our unique positioning as a brand and the Walk-On’s Way of doing everything we do.
Key Responsibilities: (Including, but not limited to)
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
- Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Fill in where needed to ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.
- Carry out restaurant marketing, advertising, and promotional activities and campaigns.
- Perform other duties as assigned by Regional Manager.
