General Manager

Follow manager opening and closing checklists each day. Delegate preparation, cleaning and maintenance tasks and follow up with employees to make sure everything is completed. Check opening, running, closing and daily cleaning duties and hold employees to Stix's standards. Enforce proper food safety practices and cause employees to create good habits.

Stay in the dining room during service and be hands-on. Visit every table, getting to know customers by name and monitoring quality of food and service. Seek out feedback from customers to identify and correct potential problems. Observe practices of Front of House employees. Use each interaction as an opportunity to properly train and develop employees and teach them Stix's service standards and procedures.

Correct any bad habits and show employees the correct procedures. Inspect tables behind bussers to ensure they are properly cleaned, swept and disinfected. Stay on top of the host stand to ensure timely seating of parties. Control the flow of seating to promote efficiency and prompt service. Make sure Hibachi timing standards are being met by servers and Hibachi chefs, and make sure plates are coming out from kitchen and sushi bar in a timely manner.

Check food for quality as it is being expedited and see that it is being run freshly cooked and steaming. Be aware of how all departments are interconnected, and which departments may need help. Step in without hesitation to help anywhere needed. Control the dining room by directing employees to help their team members.

Encourage team work and positivity among staff. Keep employees guest-focused and set the pace for the staff by demonstrating and demanding a sense of urgency. Take charge of maintaining restaurant cleanliness inside and out, front to back, and top to bottom. Create cleaning lists when everything else is done, and manage labor costs by adjusting staffing levels according to business volume.

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