General Manager

Village Inn•Westminster, CO

About The Position

The General Manager is responsible for managing all aspects of restaurant operations and upholding the company’s vision, values, and culture. This posting supports the company’s future hiring pipeline for upcoming vacancies. The role oversees restaurant team members, including recruiting, hiring, training, scheduling, evaluating performance, managing compensation and hours, addressing complaints and discipline, and making employment-status decisions. The General Manager sets expectations for a respectful, positive workplace and strong guest service; communicates with team members and management; partners with the Operations Director and Human Resources on employment matters; and supports management development and training. The General Manager leads guest experience and product quality by welcoming guests, overseeing food handling and recipe execution, managing purchasing, and ensuring team members understand food safety requirements. The role is accountable for health department and internal quality evaluation results, and for building community relationships and local marketing opportunities. The position manages restaurant profitability through sales and guest-loyalty initiatives, forecasting, budgeting, financial analysis, inventory and food-cost control, labor management, scheduling, and corrective actions. It also oversees vendor deliveries, cleanliness and sanitation, facilities and equipment maintenance, safety, security, cash control, deposits, and financial reporting. The General Manager is expected to maintain job knowledge and proficiency in restaurant equipment and systems. The role requires flexibility to work at least 50 hours per week, with additional hours or schedule adjustments possible based on business needs. Physical duties include frequent movement throughout the workplace and occasional lifting or moving of up to 50 pounds.

Requirements

At least 5 years of restaurant management experience.
Valid driver’s license and car insurance.
Completion of the Next Step Management Development Program is required.
Certification and recertification through Management Training Program(s) is required after hire.
Thorough understanding of operating and management techniques applicable to the restaurant industry.
Strong leadership, communication, and organizational skills, along with problem-solving, decision-making, team-building, analytical, and motivational abilities.
Ability to read and analyze financial statements, troubleshoot, and respond quickly to information.
Ability to exercise discretion and independent judgment on matters of significance.
Ongoing proficiency using restaurant equipment.
Clear, simple, and accurate English communication skills, both written and verbal.
Basic computer knowledge, including Microsoft Office applications, the internet, and POS systems.
Flexibility to work a minimum of 50 hours per week, with possible additional hours or schedule adjustments based on business needs.
Ability to frequently move throughout the workplace; sit; use hands to finger, handle, or feel objects, tools, or controls; reach; balance; stoop; kneel; and verbally communicate.
Ability to occasionally lift and/or move up to 50 pounds.
Vision abilities including close, distance, color, peripheral, and depth perception, and the ability to adjust focus.

Nice To Haves

A degree in Hospitality, Business, Hotel/Restaurant Management, or a related field.
Serve Safe Food and/or Serve Safe Alcohol Certification.
Bilingual ability.

Responsibilities

Manage all aspects of restaurant operations and uphold the company’s vision, values, and culture.
Recruit, interview, select, hire, train, direct, evaluate, and manage restaurant team members, including their pay, work hours, complaints, discipline, performance, promotions, terminations, and other status changes.
Create and maintain a positive, professional workplace and hold team members accountable for workplace interactions and guest service expectations.
Lead by example, support guest-focused productivity and team commitment, and perform restaurant jobs as needed to meet guest needs.
Partner with the Operations Director and Human Resources on progressive discipline and employment matters, and approve restaurant team member separations.
Establish open communication through pre-shift meetings, individual check-ins, management meetings, and all-team meetings.
Audit compliance with applicable federal, state, and local laws, partnering with the Operations Director and Human Resources on hiring, workers’ compensation, leaves, disability considerations, investigations, discipline, suspensions, and potential terminations.
Guide management personnel through the Next Step Management Development Program and MIT Training.
Lead the team in welcoming guests and delivering quality operations, personalized customer attention, and team member development.
Monitor execution of food-handling procedures and recipes, and oversee purchasing and management of food and non-food items.
Ensure team members understand food safety and regulations, and achieve acceptable health department and internal quality evaluation results while following financial guidelines.
Build relationships with the local community, participate in company-sponsored programs, track event success, and pursue local marketing partnerships.
Manage profitable restaurant operations and drive sales, guest count, and loyalty through direction, goal-setting, coaching, development, and delegation.
Forecast, budget, analyze variances, manage inventory, recipes, portion sizes, food costs, scheduling, and labor; take corrective action to meet financial objectives.
Supervise food and other deliveries to verify quality and quantity, and maintain and audit inventory levels in accordance with company guidelines.
Maintain restaurant and property cleanliness, sanitation, facilities, and quality standards; plan weekly deep cleaning and work with the facilities department and external vendors.
Manage facilities and equipment through preventive maintenance, energy conservation, repairs, and security measures while meeting safety, sanitation, and cleanliness requirements.
Oversee timely and accurate cash control, bank deposits, scheduling, and financial reporting.
Maintain and update job knowledge through educational opportunities, professional publications, personal networks, and professional organizations.
Maintain proficiency in restaurant equipment and use basic computer, Microsoft Office, internet, and POS systems.
Work a minimum of 50 hours per week and adjust or extend hours as business needs require.