First Watch - Your Daytime Cafe!

First Watch is the fastest growing Breakfast, Brunch, and Lunch concept in the country with over 400 units.

Franchised by locally owned Capstone Concepts, LLC

8 franchised locations in Tennessee and one under construction in Asheville, North Carolina. The Asheville location will be opening in the Spring of 2022 at the Biltmore Village.

#capstoneconcepts

Our Mission: At Capstone Concepts, LLC, we lead, develop, and care for each other so we can take care of our guests.

Our Motto: Trust. Serve. Lead.

Our Philosophy: We are a hands-on team that believes integrity comes first. Our customer focus, management controls, and relationship drive our growth and build successful brands.

We are looking for team members!

The General Manager’s primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept. The General Manager is responsible for the success of the operation within their control.

ESSENTIAL DUTIES:

• The General Manager is responsible for supporting the mission, vision, and values of First Watch Restaurants through all they do in their role every day.
• Develop and maintain a culture of accountability, integrity, service and trust where team members understand their roles and customers are priority.
• Develop a management team for future growth. Always be conscious and aware of talent and opportunities to “grow your employees.”
• Provide management coverage and direct supervision of operations in an individual restaurant.
• Exercise basic shift-to-shift financial control to meet the restaurant sales, revenue, and profitability goals.
• Meet or exceed period budget and profitability goals.
• Provide hands-on leadership when working in unit. Work all positions and provide team feedback daily.
• Provide efficient and professional service to meet or exceed customer expectations.
• Respond to customer feedback and handle customer concerns/needs.
• Ensure all policies, procedures, and training for team members are being followed.
• Participate in certification of team members.
• Develop Black Hat and Black Apron team members.
• Set standards so the restaurant maintains the highest level of cleanliness.
• Participate in bi-weekly manager meeting to set and enforce standards.
• Ensure all team members follow Capstone Concepts’ uniform standard.
• Supervise food handling procedures and operational processes.
• Ensure safe working conditions as required by OSHA and federal, state, and local governing bodies.
• Verify and complete all paperwork on a daily basis.
• Manage all internal/external communications in a timely and effective manner.
• Follow up and verify all cash deposits are made daily.
• Ensure unit has proper supplies while maintaining period budget.
• Set standards so all units achieve a 95% or better health and Steritech inspection.
• Ensure all policies and procedures, whether HR, Safety, Financial or Operational in nature are being upheld in the unit daily.
• Provide hands on leadership when working in units. Work positions and provide feedback.
• Check weekly schedules to ensure they are written correctly and posted on time.
• Work with marketing on initiative rollouts and event preparation.
• Participate in bi-weekly First Watch Corporate calls.
• Bi-weekly food inventory completed. If Gap is greater than .7%, weekly food inventories completed.
• Be ready for white glove inspections.
• Ensure hiring policies and practices are followed.
• Perform second interview on all cooks and servers. Make recommendations for new hires.
• Hold bi-weekly manager meeting to set and enforce standards.
• Hold training classes at units.
• Hold LTO product training classes at the units before the product live date.
• Participate in unit staff meetings.
• Oversee team member certifications.
• Check weekly paperwork to ensure accuracy of, invoices, Safe Sign off, Tip out report, DSR, labor reports and anything else required by the office before it is turned in.
• Participate in writing yearly budgets with COO, Controller and management team.
• Review P&Ls with team each period.

REQUIREMENTS

• Professional presentation and demeanor.
• Passion for fresh food and customer service.
• Unfailing work ethic and integrity.
• Ability to attract and foster a quality staff and inspire them to greatness.
• Effective oral and written communication skills.
• Regularly works more than 40 hours per week, generally 50-55 hours per week, with five days on the job, and two days off work, as a general rule.
• Regularly works in the kitchen leading, training, teaching and coaching culinary duties.
• Regularly works in the dining room leading, training, teaching and coaching host and service functions.
• Walking, bending and stooping. Some moderate to heavy lifting on a semi-regular basis.
• Ability to walk and stand throughout the entire shift of approximately 10 hours
• Ability to lift a maximum of 50 pounds.
• Moderate exposure to extreme temperatures (i.e. freezer, heat behind the cook line).
• Cognitive abilities to reason, solve problems, and manage conflicting priorities.
• Must have a valid driver's license and automobile insurance.
• Must pass a background check and drug screening.
• Alcohol Servers Permit may be required for some locations.

QUALIFICATIONS

• 4 years management in a full-service restaurant, 2 years experience as a General Manager.
• Black Hat or Black Apron certified for internal promotions.
• Can work in a high stress environment.
• Heavy kitchen experience.
• Proficient in Microsoft Office products.
• Organized.
• Hands-on leadership style.
• Valid driver’s license and personal vehicle insurance.
• Ability to motivate and develop team members.
• Good written and verbal communication skills.
• Time management skills and ability to multitask.
• Ability to make good decisions and find alternative solutions.