General Manager

Pollo Campero•Houston, TX

1d•$60,000

About The Position

The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant.

Requirements

High School Diploma or equivalent required; Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred.
1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management.
Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability.
Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams.
Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team.
Fluent in English & Spanish (required)
Ability to lift and push 50 lbs.
Ability to stand for long periods
Flexibility to work nights, weekends, and holidays
Must follow the company Personal Care and Hygiene policies.
Reliable transportation with a current driver’s license is required

Nice To Haves

Food Handlers Card/ ServSafe Certification
Ability to work with computers

Responsibilities

Establish objectives and goals for operations and supervise daily shift operations
Procures the implementation of best practices regarding the operation
Models Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant
Attends and resolves problems as they appear in the restaurant operation
Involves himself in the operational and technical training of employees
Provides timely performance feedback and ensures the team is developing according to plan, ensuring incoming staff complies with company policy
Maintains safety and food quality standards
Verifies customer satisfaction/Handles customer complaints, interacting with guests to get feedback on product quality and service levels
Organizes schedules, keeps track of employees’ hours and records payroll data
Places orders from vendors
Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets.
Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability.
Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy.
Ensures all end of day cash outs are correctly completed
Coordinates daily front- and back-of-house restaurant operations
Controls operational costs and identifies ways for operational efficiency
Coordinates recruitment, selection and onboarding to maintain a complete team in the restaurant
Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
Follows and abides by all safety rules, policies, and procedures
Occasionally support other stores