Costa Vida General Manager

Costa Vida • Richland, WA

1d • Onsite

About The Position

The Restaurant Operator is responsible for operating the restaurant and providing strategic direction. This position will oversee daily business operations and set strategic goals and objectives. They will monitor performance, drive business growth and supervise daily activities. This is a hands-on role that requires strong organizational skills and the ability to work in a fast-paced environment. The performance of these expectations will require you to be available to work at least 50 hours in a work week. They will oversee the success of: People and Talent, Sales and Brand Growth, Guest Experience, Vision & Leadership, and Financial Stewardship.

Requirements

• High school diploma or equivalent.
• Food Handler permit.
• ServSafe Certification.
• Valid Driver's License.
• Proven experience as a supervisor, preferably in a fast-paced kitchen environment.
• Strong knowledge of food preparation techniques and safety standards.
• Ability to follow recipes and instructions accurately.
• Excellent time management skills and the ability to multitask in a busy kitchen.
• Strong communication skills and a team-oriented attitude.
• Minimum of 5 years of experience in a similar role.
• Ability to stand for long periods and lift heavy items (up to 100 lbs).
• Finger dexterity.
• Ability to talk, especially where one must convey detailed or important instructions or ideas accurately, loudly, or quickly.
• Adequate hearing to respond to alarms, signals, and other sounds.
• Good eyesight is crucial, including sharp near vision to read menus, orders, tickets, and small print on labels or inventory items, and peripheral vision to monitor surroundings.
• Ability to stand for long periods and lift heavy items (up to 50 lbs).
• Hand-eye coordination to accurately handle food, drinks, utensils, and equipment.
• Motor coordination to balance multiple tasks, such as maneuvering in tight spaces.
• Stamina for long hours of standing work.
• Mobility to stand and walk for extended periods.
• Frequent bending, stooping, and reaching.
• Capable of working in a hot, fast-paced kitchen environment.
• Capable of driving.
• Ability to load and unload merchandise.
• Ability to deal with a variety of variables under only limited standardization.
• Ability to interpret various instructions.
• Maintaining alertness and quick reflexes is crucial for safe driving.
• Ability to perform basic math skills.
• Ability to read a variety of books, magazines, instruction manuals, atlases, and encyclopedias.
• Ability to prepare memos, and reports using proper punctuation, spelling, and grammar.
• Ability to communicate distinctly with appropriate pauses and emphasis; correct pronunciation (or sign equivalent); and variation in word order using present, perfect, and future tenses.

Nice To Haves

• Experience in a fast-paced kitchen environment.
• Experience in a similar role.

Responsibilities

• Assume responsibilities for people and talent responsibilities, including developing and implementing recruitment strategies, conducting performance evaluations, fostering a positive work environment, implementing training programs, identifying high-potential employees, addressing employee concerns, monitoring and managing labor costs, promoting continuous improvement, and ensuring compliance with employment laws and company policies.
• Drive sales performance by setting and achieving revenue targets, developing and executing local marketing strategies, analyzing sales data, collaborating with the marketing team, maintaining high standards of product quality, utilizing guest feedback, building relationships with local businesses, training team members in sales techniques, monitoring competitor activities, and tracking inventory levels.
• Foster a welcoming environment for all guests, address and resolve guest complaints, maintain high standards of service quality, monitor dining areas for cleanliness, ensure proper food handling and safety procedures, coordinate seating arrangements, train and motivate staff, establish relationships with regular guests, organize special events and promotions, and foster a culture of continuous improvement.
• Develop and communicate a clear vision for the restaurant's success, implement innovative strategies, lead by example, oversee daily operations, develop and implement operational policies and procedures, monitor key performance indicators, implement best practices, build relationships with local businesses, and promote community involvement.
• Develop, monitor, and manage the restaurant's budget, implement cost-control measures, identify and execute strategies to drive sales, track and analyze financial performance metrics, ensure accuracy of financial records, manage inventory levels, negotiate with suppliers, implement efficient labor scheduling, oversee cash handling procedures, and monitor daily cash flow.

What This Job Offers

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