About Dog Haus
Dog Haus is a craft casual hot dog concept known for its gourmet hot dogs, sausages, burgers and one Bad Mutha Clucka. Founded by longtime friends Hagop Giragossian, Quasim Riaz and André Vener, the first Dog Haus opened in Pasadena, California in 2010. Dog Haus has garnered critical acclaim for its signature all beef dogs and hand-crafted sausages with no added nitrates, 100% Black Angus beef burgers, and a fried chicken sandwich – all of which are made with hormone- and antibiotic-free meat and served on grilled King’s Hawaiian rolls. With the brand’s mission to sustainably feed everyone who walks through their doors, Dog Haus also offers plant-based burger and sausage proteins. To chase it down, guests can select craft beers from a tap list emphasizing local favorites or any of our specialty Haus Cocktails and finish their meals on a sweet note with premium shakes. As a brand who gives back, Dog Haus established an ongoing partnership with No Kid Hungry to help end childhood hunger. Dog Haus currently has 40 locations nationwide, and 20 in development.
This is a locally, family, veteran and woman owned and operated location.

General Manager Job Duties:

Restaurant & Financial Assessment, Development & Planning:

• Establishes and maintains restaurant business plans by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Analyzes and records daily, weekly and monthly sales goals and numbers; create daily, weekly and monthly sales goals.
• Works with the marketing assistant to attract patrons by implementing and collaborating on marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with the operations manager; negotiating prices and contracts; shopping around for the most economical prices; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Restaurant Operations:

• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management and staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Enforces and Models the employee meal & drink policy: 1 meal per shift (employee meal includes 1 entree and 1 side or 1 non-alcoholic drink).
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices.
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Acts as the point of contact for special events, fundraisers, catering, etc. Is present for special events (i.e. Trivia Night); Uses special events to connect with and build relationships with customers and vendors.

Applicant Requirements:

• Financially responsible
• Must agree to a full background check and a full credit check
• Must have a valid driver’s license and your own car
• Supervisory and restaurant experience
• Flexible Schedule: Hours may vary, but ability to work evenings and weekends is a MUST. Average work week includes 50 hours over 5 days, but may require additional days/hours at times based on business needs.
• Dog Haus will not grant "smoke breaks"

Preferred (but not required) Attributes:

• Culinary experience
• Bilingual (English & Spanish)
• Valid Illinois ServSafe Certification
• Valid BASSET Certification
• Understanding of 3rd party delivery provider systems
• Local area marketing and social media promotions
• Comfortable with computers/smart technology and 3rd party applications
• Experience opening new restaurants
• Bar management and/or craft beer knowledge

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off