General Manager

General Manager

The General Manager is a leadership role responsible for overseeing and managing all aspects of the restaurant's operations. This individual is accountable for achieving business objectives, maintaining high standards of service, and ensuring a positive experience for customers and team members.

Essential Duties and Responsibilities:

• Mastery of all team member and assistant managers tasks including running food and bussing tables, take-out operator, barista, expo, sauté, fry station, biscuit build, point, prep, dishwasher, and biscuit maker.
• Recruit, train, and supervise restaurant staff, including assistant managers and team members.
• Foster a positive and collaborative work environment, promoting teamwork and professional development.
• Set performance expectations, conduct regular evaluations, and address performance issues.
• Oversee daily restaurant operations, ensuring compliance with company policies, health and safety regulations, and industry standards.
• Implement operational procedures to enhance efficiency and customer service.
• Manage budgets, financial forecasts, and monitor and analyze financial performance, taking corrective actions as needed to meet revenue and profit goals.
• Control costs, including labor, inventory, and operational expenses.
• Uphold a commitment to exceptional customer service, ensuring a positive and memorable dining experience.
• Address customer feedback and implement improvements to enhance customer satisfaction.
• Identify opportunities for skill development and career advancement within the team.
• Implement strategies to promote menu items and upsell to increase revenue. Work with the support team to execute promotional activities as needed.
• Execute training program for staff at all levels, focusing on skill development, product knowledge, and customer service.
• Identify and nurture talent within the team for potential career advancement.
• Manager inventory levels, monitor product quality, and ensure timely deliveries.
• Represent the restaurant in the local community, participating in events and building positive relationships and identify opportunities for community involvement.
• Maintain compliance with all local health department regulation and standards and ensure the restaurant is up to company standards related to cleanliness, organization, neatness, and customer accessibility.
• Prepare and submit reports to senior management as required.
• Lead by example as a collaborative team player who supports and encourages all team members in accomplishing their tasks, consistently demonstrating a "team-first" mentality.
• Plays a central role in cultivating and sustaining a positive and inclusive organizational culture that nurtures teamwork, fosters employee engagement, promotes personal growth and development, and upholds a steadfast commitment to excellence.
• Completes all other duties assigned as necessary.

Qualifications:

• Proven experience in a general management role within the restaurant or hospitality industry.
• Strong leadership, organizational, and decision-making skills.
• Excellent communication and interpersonal abilities with an ability to develop and empower a strong self-sustaining team.
• In-depth knowledge of restaurant operations and financial management.  
• Proficient in using point-of-sale systems and other relevant technologies.
• Flexibility to work weekends and holidays.

Benefits:

• Vacation and Sick PTO to recharge and take care of life outside of work
• Comprehensive Health, Vision, Dental, Life Insurance, and Short-Term Disability coverage — fully covered by the company for the individual
• Free Meals during shifts
• Internal Growth Opportunities within a growing and dynamic brand

Compensation:

• $63,000-$70,000