General Manager

Keke's Breakfast Cafe - Flamingo Partners•Wellington, FL

13d

About The Position

Keke's Breakfast Cafe is hiring a General Manager for its Wellington location. The General Manager oversees and coordinates planning, organization, training, and leadership to achieve objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The role also includes managing staffing and labor, employment decisions, restaurant administration, equipment and deliveries, compliance, and marketing activities.

Requirements

Be at least 21 years of age.
Be able to communicate and understand the predominant language or languages of the restaurant's trading area.
Have knowledge of service, food, and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management experience.
Have excellent basic math skills and the ability to operate a cash register or POS system.
Be able to stand for long periods, up to five hours.
Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
Have the stamina to work 50 to 60 hours per week.
Have at least two years of management experience.
Have at least two years of experience in a full-service or fast-casual restaurant.
Have reliable transportation.
Conform to all Keke's Breakfast Cafe dress code standards.
Make Keke's the primary place of employment.
Be available every day from 6:00 a.m. to 5:00 p.m.

Responsibilities

Understand and follow all company policies, procedures, standards, specifications, guidelines, and training programs.
Ensure guests receive welcoming, responsive, friendly, and courteous service.
Ensure food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards.
Achieve objectives for sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and fostering a positive, productive work environment.
Control cash and receipts according to cash-handling and reconciliation procedures.
Make employment and termination decisions.
Fill in where needed to maintain guest service standards and efficient operations.
Develop staff in managerial and professional areas.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Keep equipment clean and in good working condition through inspections and preventive maintenance programs.
Ensure products are received in the correct unit count and condition and that deliveries follow restaurant procedures.
Ensure employee performance appraisals are completed according to policy and on time.
Schedule labor according to anticipated business activity, staffing needs, and labor-cost objectives.
Administer prompt, fair, and consistent corrective action for policy, rule, or procedure violations.
Comply with applicable federal, state, county, and municipal health, safety, and labor regulations.
Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.
Perform daily adjustments or corrections and closing procedures on the Point of Sale and Back Office Computers.