Position Overview

Ambrosia QSR General Managers are responsible for the overall operations of single restaurant, guest service, employee engagement and profitability. Specific duties include but are not limited to the implementation and execution of guest service, food safety and quality control as well as other policies and procedures. General Managers must have open availability, work full-time, a high degree of accountability and can develop people. During peak business hours, General Managers visibly lead to ensure everyone is working together and guests have a quality dining experience. Proficiency in all restaurant positions and operations is a must. It is essential the General Manager takes ownership of all operations and consistently sets goals and outline specific timelines for the team to ensure all established metrics are achieved.

Job Responsibilities

Profitability

• Validate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory.
• Manage all controllable expenses and place orders to meet the needs of the restaurant. Use and manage existing systems and guidelines to control expenses. Develop strategies and implement policies/procedures to improve operational efficiencies. Maintain good working relationships with vendors and internal support teams.
• Ensure all equipment, small wares, food, and paper products are used for their intended purpose. Make certain all equipment is cleaned and all scheduled preventive maintenance is performed to ensure everything is safe for use and working effectively. Trouble-shoot and repair minor equipment in a timely manner. Report non-functioning equipment immediately.
• Manage staff to adhere to all cash and banking policies and procedures. Verify all asset protection systems are used and function properly.

Guests

• Model and promote friendliness and a sense of urgency with the team. Greet and thank every guest and invite them to return.
• Prioritize rush ready and service needs to ensure that every guest has an exceptional visit, every time. Resolve issues with positivity and sound judgement.
• Walk through the entire restaurant checking on guests at their tables, asking how their meal was, and verifying that bathrooms and building exterior is inviting and safe.
• Maintain familiarity with the market trade area so that decisions can be made relevant to guests and community support.

Team

• Provide training and development for the management team and staff. Execute performance appraisals in the timetable set forth by the company.
• Recruit, train and develop restaurant management and staff. Follow training plans and company systems to achieve goals within the expected measurement of time.
• Organize team and manager meetings on a regular basis. Clearly communicate company or policy changes with all restaurant staff.
• Enforce company policies to include following all laws and local regulations including but not limited to; work breaks, time keeping and minor management. Maintain accurate employee records and submit them as required in a timely manner.
• Report all complaints immediately and/or employee behavior inconsistent with company policy to the assigned district manager. Resolves complaints in a timely manner.
• Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Report any incidents to the assigned district manager and human resources.

Operations

• Manage food safety and other safety procedures, ensuring all required postings are visible and displayed.
• Follow marketing plans and ensure the restaurant staff is trained and prepared for promotions using the company guidelines.
• Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed.
• Trouble-shoot basic equipment maintenance issues.
• Control labor by creating accurate sales projections, writing balanced schedules, and ensuring employees are paid on time and accurately.
• Ensure day to day that all food safety compliance measures and operational standards are upheld by the team.
• Communicate with the District Manager, Director of Operations, and Restaurant Support Center when necessary. Answer emails and document requests in a timely manner.
• Other duties as assigned.

Qualifications and Skills

• Must be 18 years old or older to be a manager for Ambrosia QSR.
• Authorized to work in the United States.
• Pass a background check upon hire/promotion and have a valid driver license.
• Able to communicate with co-workers and supervisors effectively, both verbally and by email.
• Engaged hands-on leadership style is a must with a strong focus on growth and development of people.
• Ability to assess business needs and problem solve independently.
• Proficient with Microsoft Office.
• Must have familiarity with P&L statements and be able to forecast financial goals using the tools provided.

Education and Work Experience

• Required: High school diploma or equivalent.
• Required: Serv Safe Certificate.
• Required: Sexual Harassment Certificate and Unconscious Bias Certificate.
• Required: Completion and validation of training for a Restaurant General Manager.
• Must have 2 years of direct food/retail management experience and preferably at the Restaurant General Manager level.
• Required: Valid driver’s license and minimum state required insurance.
• Required: Prior experience using a POS system.

Necessary Tools and Equipment

• Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens, and microwaves (safety equipment is provided and required to be worn when working with designated equipment).
• Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment).
• Beverage equipment: soda/slushy machines, shake machines and mixers, coffee makers and blenders for specialty beverages.
• POS systems; cash registers, time keeping equipment, back office computer with Windows 10 operating system.
• Janitorial supplies: Brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies.