A General Manager is the General in command of the Huey Magoo’s coop. The General is responsible for the efficient, effective, and profitable management of the entire restaurant

operation, maintaining consistency in the brand standards that are trained, coached, and upheld. Our General Manager oversees financial, budget, and inventory management, staffing, workplace safety, legal compliance, food quality, executing restaurant marketing strategies and promotions, implementing menu updates, and ensuring the delivery of exceptional guest service.

RESPONSIBILITIES

· Leads by example, creating and nurturing a positive, fun, and guest-oriented working environment.

· Maintains professionalism in personal appearance, conduct, and in the completion of duties by adhering to all of Huey Magoo’s policies and procedures and holds ALL team members accountable for following Huey Magoo’s policies, procedures, and responsibilities.

· Maintains a thorough knowledge of all menu items, prices, sales techniques, ordering procedures, and menu rollout updates according to corporate standards.

· Recognizes opportunities to exceed guest expectations and responds to guest feedback with appropriate urgency and professionalism, displaying an energetic and empathetic attitude.

· Directs the implementation of in-house and off-site marketing strategies and promotions.

· Responsible for ensuring the general Quality, Service, and Cleanliness of the restaurant and passing the corporate QSC evaluation each quarter.

· Implements innovative strategies to improve productivity, sales, food quality, safety, and waste reduction.

· Ensures the completion of chicken case counts and temperature logs, including the maintenance of records.

· Ensures the maintenance and cleanliness of equipment in the restaurant.

· Manages food costs, focusing on controlling costs and minimizing waste.

· Ensures the adequate inventory of food, equipment, and restaurant supplies and maintains accurate inventory records.

· Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity.

· Counts money and makes bank deposits.

· Builds and nurtures favorable relationships with team members, brand partners, and vendors to promote a cooperative working environment.

· Audits budgets and payroll records, and reviews financial transactions, maintaining accurate records of all transactions, to ensure that expenditures are authorized and budgeted.

· Directs the training and coaching of compliance with brand standards and state regulations, regarding food preparation, serving, and building maintenance in dining facilities.

· Directs the rollout of new or revised training practices.

· Maintains strict confidentiality with information.

· Keeps team members informed on all business matters pertaining to their areas of responsibility.

· Commits to hiring the best talent, developing each team member at the rate they are comfortable with, constantly improving the employee experience, and encouraging the

promotion of team members within the restaurant.

· Maintains adequate staffing and coordinates position assignments to ensure economical use of food, timely service, and a clean facility, performing responsibilities associated with hiring, termination, conflict resolution, scheduling, attendance tracking ,and performance management.

REQUIREMENTS:

· Strong leadership and people skills.

· Good financial management and reporting skills.

· Working knowledge of Microsoft Office.

· Familiarity with restaurant management, scheduling, and payroll software.

· Ability to stoop and lift products and items over 40lbs.

· Ability to work standing for 8 hours.

· 50-55 hour work week, including days/nights and weekends; On-call for emergencies.

· Must be able to read, write, and communicate in English; multi-lingual is a plus.

· Must be able to work in a variety of temperature conditions, and with various chemicals and restaurant equipment.

· Must feel comfortable working in a fast-paced, loud, and busy environment.

· Must be able to set targets, delegate tasks, and resolve complaints.

· Working familiarity with point-of-sales systems, with the ability to troubleshoot issues.

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

Experience level:

• 3 years

Restaurant type:

• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekends as needed

Work Location: In person