Sameer Ramahi

Develops and Leads Restaurant Employees

• Recruits for and selects highly talented and diverse employees; ensures all processes and procedures are followed consistently
• Provides supervision for and ensures retention of managers and employees; develops high potential hourly and management employees
• Ensures that all training and development of managers and employees is of high quality and is delivered on time.
• Develops culture that reflects values of Darden and Operating Company
• Informs, aligns, and gains commitment from management and employee teams regarding Operating Company vision and Brand Promise.

Focuses on the Guest Experience

• Actively role models and promotes service culture of operating company.
• Takes appropriate action to continually improve all areas of guest satisfaction.
• Monitors safety, sanitation, and security guidelines and ensures that they are followed at all times.
• Ensures that food is prepared to recipe and served at proper temperature and appearance.

Ensures Financial Success of the Restaurant

• Establishes plans and measures specific financial goals to continually increase restaurant profitability.
• Holds management team accountable for financial responsibilities and performance.
• Effectively controls costs associated with food and beverage, labor, direct operating expenses, utilities, repairs, and workers’ compensation
• Guarantees that proper cash-handling procedures and inventory controls are in place and conflicts of interest do not exist

Leadership Responsibilities

General Manage has supervisory responsibility for up to 4 Restaurant Managers and 100+ hourly employees.

Key Competencies

• Knows and Champions the Customer – Seeks to understand the guest and his/her dining experience; considers business decisions from the perspective of the guest; brings the voice of the guest “to the table”; is dedicated to meeting the expectations and needs of internal and external customers; builds a culture of hospitality and service excellence
• Values and Respects Diversity – Models behaviors that demonstrate value for leveraging and celebrating diversity in an increasingly dynamic and diverse marketplace; embraces individual differences among our guests, employees, business partners, and all others in the communities in which we operate; enables the achievement of service hospitality excellence, culinary and beverage excellence, leadership excellence, and brand building excellence; teaches and shares Darden’s diversity vision with others
• Defines and Achieves Excellence with Accountability – Persistently strives for the right goals and measures success in terms of the results achieved; realizes excellence through successfully translating visionary thought leadership into action; holds self and others accountable to a high standard of excellence and performance
• Knows and Champions the Employee – Serves as a role model for advocating and championing the interests of a diverse, multi-generational employee population; celebrates employees’ successes
• Coaches and Develops – Objectively and fairly assesses talent; clearly communicates vision and expectations, readily shares knowledge and advice, provides candid, balanced feedback and opportunities to enhance professional growth across brands

Summary

The General Manager is responsible for the overall operation of the restaurant and for ensuring that the employee and guest experiences are superior while building guest loyalty, sales, and profitability. leads a restaurant operation that includes both hourly employees and up to four Restaurant Managers.

• Leadership Responsibilities
• When leading a shift, has supervisory responsibility for approximately 20+ hourly employees and provides overall direction for all employees in the restaurant as needed.
• Leadership Competencies:
• Acts with Character and Integrity – Is candid and forthright with self and others; follows through on commitments; protects the property, brand and well-being of others; understands and refuses to cross ethical boundaries; avoids potentially compromising business situations; never turns one’s head on a standard.
• Communicates With Impact – Communicates in a clear, concise complete and timely manner’ communicates with directness and candor, provides constructive criticism; actively engages in debating ideas and the right course of action; communicates messages that others may be reluctant to communicate (i.e. is willing to say what needs to be said).
• Coaches for Performance -Clearly communicates responsibilities and expectations; assesses individual performance and provides clear and timely feedback; seeks opportunities to redirect or re-train in order to raise performance.
• Connects and Engages with Others – Establishes a connection with, and remains approachable to others; establishes open and trusting relationships, treats all individuals fairly and with respect; develops a climate where individuals are committed to sharing information, asking for help when it is needed, and achieving shared goals.
• Focuses on Guest Service – Takes personal responsibility for service and culinary excellence, views restaurant from guests’ perspective, anticipates, responds to and exceeds guests’ needs; seeks and acts upon guest feedback with a sense of urgency. Sets High Standards of Excellence – Consistently models and upholds high standards of excellence in performance for self and others; ensures all systems, methods and procedures are followed without exception; continuously looks for ways to improve performance.
• Creates Accountability for Performance – Teaches others to take personal ownership of decisions and results (mistakes and successes); ensures others are held responsible for their behaviors and attitudes while holding them to high standards; consistently provides feedback and recognition for good work and applies appropriate consequences for non-performance, as necessary; follows up.
• Plans and Organizes – Plans, coordinates, and structures work activities to ensure efficiency; identifies critical paths associated with the completion of activities; obtains and manages resources so that work objectives are accomplished on time and within budget or prescribed guidelines.
• Leads Teams – Encourages a team spirit of collaborative effort and results across employees; models expected behaviors; facilitates team processes; provides structure and direction to enable the team to accomplish its goals; helps the team analyze how it can become more effective.
• Summary
• The Restaurant Manager, Staffing and Training is responsible for partnering with the rest of the leadership team to ensure the restaurant operates in a way that creates a superior guest and employee experience while growing sales and increasing profitability. The Restaurant Manager, Staffing and Training has specific accountabilities for implementing and maintaining all of the data and systems related to hourly employees while providing shift leadership to all employees in the restaurant.

ESSENTIAL JOB FUNCTIONS

• Treats all guests, team members and managers with dignity, respect and caring

• Displays a helpful, friendly and approachable attitude towards guests, team members and managers

• Consistently follows and supports Olive Garden’s systems, policies and procedures

• Consistently arrives to work on time and ready for shift; is neat, clean and well groomed, according to Olive Garden appearance standards

• Practices teamwork by communicating with and assisting others to ensure a great guest and team member experience •Adheres to and practices all food safety and sanitation standards, local (or applicable) laws and Olive Garden guidelines

• Uses equipment and performs tasks safely as directed

• Greets guests in a warm and friendly way to make them feel welcome and appreciated

• Uses product knowledge to explain food and beverage items and to answer guest’s questions

• Prepares drinks by the recipe and uses the correct glassware

• Provides attentive service throughout the guest’s bar experience by accurately recording and communicating the guest’s order, following up on guest requests with a sense of urgency and personalizing the experience based on guest’s needs

• Practices alcohol awareness and exercises good judgment when serving guests alcohol to comply with applicable laws and Olive Garden procedures

• Prepares guest and service bar beverages accurately and with a sense of urgency

• Maintains accurate guest checks and manages cash, credit and coupon transactions, adhering to all cash handling policies

• Completes assigned side work before, during and after the shift

• Displays a sense of urgency to maintain cleanliness of bar top, bar area, glassware and equipment throughout the shift