Restaurant General Manager Fast Casual

Our team is interviewing to fill our open fast casual Restaurant General Manager position for our newest location coming to the Kent, Washington area.

This restaurant is "cutting edge", as we encorporate the "best practices" we've learned from our over 1250 full-service restaurant locations!

Our General Manager runs the restaurant as their own. They live our culture, demonstrate our values and above all-drive results, performance, and team development. Our Restaurant General Manager delegates appropriately and effectively to both develop and empower the next generation of restaurant leaders, ensuring a healthy pipeline of promotable Managers and Assistant General Managers.

The General Restaurant Manager nurtures a “team ownership” culture inside their four walls by broadcasting sales figures, goals, and the shared vision for a growing business. As a key stakeholder, the General Manager assumes majority responsibility in the efficiency and profitability of their restaurant. They wear multiple hats, seek out opportunities to make us and themselves better every day and be a good team player!

Our newest restaurant concept is a scaled-down version of our award winning nationally known restaurant fan favorite... and will focus mainly on take-out and delivery! Come and talk to us to learn more, as we continue to grow and open 20 new locations!

Our Restaurant General Managers enjoy:

• Beginning base salary of $55-65K (DOE)
• Bonus earnings of $10K annually
• Paid time off
• Medical / Dental / Vision insurance stipend
• Excellent operating hours (45 hour work week)

Requirements of our Restaurant General Manager:

• 3 years of restaurant General Manager or Assistant General Manager experience (casual dining restaurant or fast casual restaurant)
• Serve Safe certification
• Must be skilled in overall restaurant COG’s control
• Must understand how to lead a restaurant team in delivering excellent guest service
• Pass a Background check/ drug test

Our Restaurant General Manager responsibilities will include:

• Maintaining the restaurant’s revenue, profitability and quality goals
• Ensuring efficient restaurant operation, maintaining high production, productivity, quality, and customer-service standards
• Oversight of team scheduling
• Participating in weekly food/supply inventory and ordering
• Managing FOH and BOH teams
• Interviewing of FOH & BOH staff
• Ensuring health and safety restaurant regulations

To be successful in this role, you’ll need solid fast casual or casual dining restaurant management experience in both front and back of the house restaurant management operations. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house restaurant management experience is also a plus, as you’ll hire qualified Cooks and FOH team members, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.