POSITION SUMMARY:

The Restaurant General Manager will lead the operation of our restaurants. The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting, hiring, termination and retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.

RESPONSABILITIES & REQUIREMENTS:

• 5 years management experience in a fast casual restaurant concept.
• Knowledge of Food & Beverage cost control, labor control, maintenance, merchandising, and accounting.
• Ability to effectively operate and control processes designed to reach maximum operating efficiency.
• Proficiency in technology software and systems i.e., POS and Microsoft Office 365.
• Manage and oversee daily planning and upkeep of operations to ensure an integrated, efficient, and profitable organization.
• Create and manage required inventory sheet and manage an effective system of ordering and maintaining pars.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory, and cash control. Read, plan, and communicate P&L statements
• Oversee the recruitment for support staff & crew members, establishment of operating systems and the onboarding and set up of training schedules with new staff.
• Preparation of weekly staff schedules in a timely, accurate, and fair manner.
• Set the standards of service unique to our concept consistently working to improve the delivery of service, implementing all systems to ensure smooth operation.
• Ability to support & teach crew members how to perform day-to-day responsibilities i.e., POS operation, operating grill & sandwich maker, taking customer orders, etc., as needed.
• Demonstrate knowledge of division operations and core standards, policies, and standard operating procedures.
• Responsible for assessing the business on a weekly/daily basis and provide reports on the economic and operational state of the business that trigger the development of action plans to support operational improvements and focus on optimizing profit, minimizing margins and promote exceptional experience(s) for staff and customers.
• Implement effective policies to ensure that overall Restaurant cleanliness meets State Health Code Standards, with the expectation of always passing a Grade A.
• Effective communication during pre-shift standups of information relating to daily operations.
• Effective assessment, appraisals, performance management and discipline of all staff.
• Ongoing development of crew members to ensure growth, knowledge, and professionalism.
• Ensure customer relations for all guests are executed to the level of service synonymous with our mission and resolve customer complaints & correspondence.
• An experienced understanding of regulated food safety, risk prevention, fire prevention and emergency procedures policies. The GM will partner with Health & Safety leaders and following local, government and regional compliance and abiding by legal standards to create a safe and inviting space for guests and staff.
• Must be SerSafe certified
• The GM role does occasionally have physical requirements.