General Manager - Denver, CO

Fogo de Chão • Denver, CO

3d • $85,000 - $125,000

About The Position

Fogo de Chão is hiring a General Manager to lead the restaurant’s operations and financial performance while delivering an exceptional guest experience centered on the Culinary Art of Churrasco. The General Manager advises and oversees Front of House and Heart of House Managers and the restaurant Office Assistant, and is responsible for attracting, developing, and retaining restaurant leadership and maintaining appropriate staffing levels.

The role works with the Sales Manager to grow group dining revenue and execute events, and partners with Talent Acquisition on promotion opportunities and offer letters. The General Manager ensures guest satisfaction, brand consistency, food and service quality, and guest and employee safety. This position is also accountable for revenue and annual EBITDA targets, operational routines, facilities maintenance requests, and continuous improvement based on guest feedback and dining trends.

The position requires five years of restaurant operations experience. A high school diploma or equivalent is required; a bachelor’s degree in hotel or restaurant management is desirable. Occasional travel is required. The advertised pay range is $85,000 to $125,000, dependent on relevant work experience.

Requirements

• Five years of restaurant operations experience.
• High school diploma or equivalent.
• Proficiency in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and report preparation.
• Ability to frequently lift and/or move up to 25 pounds.
• High endurance, mental acuity, and toughness to manage conflict and deal successfully with high-stress situations.

Nice To Haves

• Three years of knowledge of churrasco and churrascaria cuisine is preferred.
• Bachelor’s degree in hotel or restaurant management is desirable.
• A combination of experience and education will be considered.

Responsibilities

• Advise and oversee Restaurant Leaders, including Front of House and Heart of House Managers, and the restaurant Office Assistant.
• Attract, develop, and retain restaurant leadership.
• Ensure appropriate staffing levels throughout the restaurant.
• Develop Next Level Restaurant Leaders.
• Partner with the Sales Manager to grow group dining sales revenue, execute events, and monitor appropriate staffing and space yield by date and time.
• Execute the Manager in Development Program for new managers in training.
• Partner with Talent Acquisition to communicate promotion opportunities and offer letters.
• Ensure guest satisfaction and brand consistency in service and product quality.
• Review Guest Sentiment, identify trends and gaps, and create improvement plans.
• Master and ensure execution of Guest Ready Routines by shift, day, week, month, and quarter.
• Achieve revenue targets and monitor key plan drivers by forecasting and filling revenue gaps.
• Recognize local and industry dining trends.
• Ensure full restaurant operational and financial success.
• Participate in the Facilities Maintenance program by evaluating and submitting repair and maintenance requests in a timely manner.
• Achieve annual EBITDA targets.
• Ensure guest and employee safety.

Benefits

• Medical, dental, and vision insurance for full-time team members, available on the first of the month following their start date.
• Company-paid life insurance and short-term disability, where allowed.
• Voluntary benefits package including critical illness, hospital indemnity, accident coverage, permanent life, and pet insurance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED