General Manager

GoTo Foods LLC • Bee Cave, TX

11d • Onsite

About The Position

The General Manager is responsible for overseeing all aspects of restaurant operations, including financial management, people development, operational procedures, and marketing initiatives. This role requires strong leadership skills, a commitment to quality, service, and cleanliness, and the ability to manage a team effectively to achieve company goals.

Requirements

• Majority of job responsibilities must be performed standing or walking during typical 10-hour shift.
• Frequent bending, stooping, reaching, pushing and lifting.
• Uses a keyboard on a daily basis to enter information into a computer.
• Must be able to lift up to 50 pounds.
• Must be capable of performing any duty of any employee while training or while covering staffing needs.
• Must have transportation to make bank deposits, deliver orders, or run errands as needed; driving record must be acceptable.

Nice To Haves

• Assists the Director of Operations with interviewing management candidates as requested.
• Conducts shadow management and related training programs for Managers-In-Training as assigned.

Responsibilities

• Effectively communicate budget variances and financial goals to the management team and employees.
• Formulate realistic goals for achieving budgeted financial results through proper planning.
• Execute proper security, cash handling, and control procedures, holding managers and cashiers accountable.
• Perform or delegate daily, weekly, and end-of-period inventories accurately and timely.
• Place food, produce, paper, and supply orders to ensure proper levels are maintained.
• Consistently maintain labor, food, and supplies costs within budget.
• Utilize and maintain all reporting and tracking systems for financial results with high integrity.
• Provide clear direction and leadership to all managers and employees during each shift.
• Serve as a role model, maintaining professionalism and setting an example.
• Promote an "Open Door Policy" and be accessible to all employees.
• Interview hourly employee candidates and make hiring decisions.
• Conduct new hire orientation and on-boarding.
• Submit hourly employee new hire paperwork, change forms, termination notifications, and payroll spreadsheets to Payroll and/or Human Resources.
• Ensure systems, materials, and people are in place for quality employee training, utilizing company-specific programs.
• Provide clear goals and expectations to the management team through ongoing communications and weekly meetings.
• Prepare and execute monthly management schedules to ensure proper management coverage.
• Assist the Director of Operations with interviewing management candidates as requested.
• Conduct shadow management and related training programs for Managers-In-Training.
• Develop managers to operate a shift at or above Company standards through ongoing training and coaching.
• Set professional development goals for each manager and conduct annual and intermittent performance appraisals.
• Coach, counsel, and document performance, attendance, or behavioral issues.
• Maintain proper employee staffing levels at all times.
• Review and approve hourly employee performance appraisals, counseling, and terminations.
• Operate the restaurant with uncompromising integrity and superior credibility, adhering to all policies and procedures.
• Maintain all areas of the restaurant at or above cleanliness standards.
• Execute or delegate the completion of QSC Sales Drivers, Ready for Business, Restroom, and Bakery checklists each shift.
• Hold managers and employees accountable for compliance with uniform and grooming standards.
• Ensure that all standards and procedures for recipes and food quality are consistently met.
• Ensure proper sanitation procedures are adhered to at all times.
• Maintain positive relationships with local health and sanitation officials and follow up on any issues.
• Monitor and hold managers and employees accountable for established speed of service standards.
• Perform quarterly full QSC audits on the restaurant.
• Ensure that guests are treated in a courteous and friendly manner.
• Follow up on all guest issues and ensure they are resolved professionally and timely.
• Execute dining room management functions and guest interaction throughout shifts.
• Operate the restaurant with an uncompromising attitude toward guest satisfaction.
• Maintain equipment in proper working order.
• Ensure smallwares supplies are adequate for operations.
• Ensure that needed equipment and facility repairs are taken care of in a timely manner.
• Perform or delegate preventive equipment maintenance on a timely and consistent basis.
• Execute restaurant upgrades and enhancements as directed by the Director of Operations.
• Ensure that managers and employees adhere to safety and security measures.
• Execute all national and Company-sponsored marketing events and promotions.
• Be aware of and participate in local community and civic events.
• Maintain involvement in local chamber of commerce, charities, and civic organizations.
• Promote internal marketing through suggestive selling, sampling, and positive guest interaction.
• Perform additional duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed