Restaurant Manager

The Restaurant General Manager is a critical position on our team. They must be passionate about providing our guests a high quality; value oriented dining experience with friendly, quick, accurate service in a clean and safe environment. The RGM is responsible and accountable for all of the business activities in one restaurant location specifically to:

•Provide a superior and memorable experience for all guests.

•Achieve sales goals

•Control expenses to budget or better,

•Create a fun, high-energy environment where team members are engaged in doing their jobs and encouraged to grow while delivering exceptional service.

•The Church's Restaurant General Manager direct reports usually includes an Assistant Restaurant General Manager, Shift Leaders and Team Members. The number of direct reports may vary by location based on total sales volume, sales and geographic location of the restaurant.

Key Duties/Responsibilities:

•Creates a fun, high-energy restaurant service environment that exceeds guest expectations with regards tofriendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.

•Communicates and follows-up with guests to obtain feedback and identify service and food qualityimprovement opportunities.

•Assists and resolves all guest complaints in-person or by phone at the restaurant. Apply the "thank, help,apologize, never argue, kindness and service" (THANKS) model to all guest complaints.

•Ensures all incoming calls are handled in a prompt, courteous, and professional manner.

•Directs and conducts regular training with team members.

•Provides regular feedback and coaching to all team members and measures areas for improvement.

•Works with direct reports to cross-train and assist in the development of new skills.

•Creates a workplace where team members strive to do their best, are rewarded for performance, and have fun.

•Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.

•Maintains a clean and safe restaurant for guests and team members.

•Responsible for budgets and makes adjustments as needed.

•Ensures compliance with labor laws.

•Understands, enforces and adheres to all company policies and procedures.

•Maintains restaurant inventory and ensures accessibility and organization.

•Responsible for routine maintenance and repairs on all equipment.

•Prepares and analyzes operation reports

•Performs other duties as assigned.

Position Requirements (Education, Qualifications, Experience):

•High school diploma or GED required. Must have (1 to 3) years of supervisory experience working in therestaurant industry.

•Must be eligible to work in the United States.

Job Type: Full-time

Pay: $48, $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Language:

• Spanish (Required)

License/Certification:

• Driver's License (Required)

Work Location: In person

Salary : $55,000