General Manager

HC-Resource•Philadelphia, PA

1d•Onsite

About The Position

HC-Resource is seeking a General Manager to oversee the daily operations of a restaurant. This role encompasses driving sales growth, achieving restaurant EBITDA targets, managing budgets, and fostering a culture of accountability. Key responsibilities include recruiting, hiring, training, coaching, and leading both Managers and Team Members, as well as ensuring all front of house (FOH) and heart of house (HOH) operations, including Ecosure standards, are met.

Requirements

Must be at least 21 years old.
High School Diploma or High School equivalency required.
Valid Driver's License.
Commitment to excellence in friendly service.
Proven ability to grow sales.
Ability to inspire and motivate others.
Able to analyze issues and problem solve.
Sets clear goals for themselves and their team.
Demonstrates strong verbal and written communication skills.
Foster collaboration and teamwork within your team.

Nice To Haves

Bachelor's Degree preferred.
Prefer 3 years of hands-on restaurant management experience.
ServSafe Certified preferred or able to obtain certification within 90-days of employment.

Responsibilities

Own your four walls and your local community through growing sales, achieving EBITDA, meeting budget, and creating a culture of accountability.
Responsible for all front of house (FOH) and heart of house (HOH) results including Ecosure.
Ensure CHARM service model is fully integrated by FOH Team with every Guest.
Communicate company initiatives and tactics to drive sales and profitability.
Recruit, hire, train, develop, and communicate through consistent daily interactions and weekly meetings with all Managers and Team Members.
Conduct regular one-on-ones and follow-up with Managers and Team Members.
Reinforce Team Members' skills and Managers' leadership behaviors.
Identify and implement strategies to retain the best Team Members.
Control receiving and inventory levels and report all concerns to Area Coach (AC).
Create and delegate daily goals and tasks and ensure completion through consistent follow-up.
Monitor sales performance to ensure proper scheduling and staffing while developing strategies to meet sales goals.
Adhere to company policies, procedures, all state and federal wage and hour regulations, and restaurant filing responsibilities.
Control funds, bank deposits, and payroll.