General Manager

The Gig

At District Taco our managers don’t just manage but lead their Teams! You will be responsible for creating and maintaining a great Guest experience by ensuring that our food is prepared and served in a safe manner while maintaining our high-quality standards. You are the “owners” of your restaurant – you understand the commitment it takes to run a strong business, hire and train a great team and help grow DT. If this sounds like you and something you want to be a part of, we’d like to meet you!

Core Responsibilities

• Maintaining quality by monitoring staff and sampling products at various stages of production
• Enforcing District Taco's safe food handling practices using the HACCP plan
• Working to ensure that the restaurant opens and closes according to company standards
• Communicating concerns and needs with supervisors and staff
• Assessing general enthusiasm and morale to find ways to improve Team Members wellbeing
• Working towards healthy communication among team members
• Monitoring labor and COGs information, and reviewing budget data for store
• Creating weekly schedules for Team Members based on historic and projected sales data
• The recruitment, hiring, onboarding and development of all new Team Members
• Disciplinary action and or termination of Team Members
• Following correct procedures for filing paperwork
• Ensuring that Team Members receive proper training and guidance
• Communicating clear expectations to Team Members and guiding staff to ensure prescribed goals are met
• Consulting the Regional Manager regarding addition or termination of first-tier management staff
• Acknowledging positive and negative behavior through performance reviews and disciplinary action
• Managing Team Member access for ordering, inventory, alarms, emails and keys
• Reviewing payroll information and monitoring hourly labor percentage
• Reconciling invoices and surveilling current inventory
• Maintaining organization of storage areas to ensure rotation of goods
• Assessing needs and ordering supplies for the restaurant
• Controlling alcohol sales to ensure proper handling guidelines are met
• Coordinating cash deposits and managing the petty cash account
• Examining all equipment and requesting repairs or replacement as needed
• Proposing solutions to the Regional Manager for complex problems
• Resolving customer service issues if they arise
  
  

Qualifications

• Previous restaurant General Manager experience (3 Years)
• Proficiency in reading, writing, speaking and understanding English
• Strong interpersonal/people skills
• High level of motivation and sense of self-responsibility
• Ability to apply and maintain standards of cleanliness, sanitation, and personal hygiene
• Ability to demonstrate outstanding customer service skills on an ongoing basis
• Be physically active for long periods without getting tired or out of breath
• Stand and/or walk for 8 consecutive hours
• Use stomach and lower back muscles to support the body
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving
• Hold the arm and hand in one position or hold the hand steady while moving the arm
• Lift, push, pull, or carry heavy objects for long periods without getting tired
• Lift 50lbs or more on a regular basis
• Work efficiently in a variety of hot or cold environments (e.g. refrigerated areas, close to cooking
• equipment, etc.)
• Work as quickly as certain tasks demand
• Knowledge of Food Safety and health department policies
• High level business knowledge – P&L management, sales-forecasting, staffing, etc.
  
  

Salary Range: 65,000-70,000 annually plus Bonus