General Manager - Denver, CO

Fogo de Chão•Denver, CO

About The Position

Fogo de Chão is hiring a General Manager to oversee the restaurant’s operational and financial success while delivering an unforgettable guest experience rooted in the Culinary Art of Churrasco. The role leads restaurant managers and the Office Assistant, develops and retains leadership talent, maintains staffing levels, and ensures consistent service, product quality, and guest satisfaction. The General Manager also drives revenue and annual EBITDA results, supports group dining sales and event execution, and ensures guest and employee safety. The position requires five years of restaurant operations experience. Churrasco and churrascaria cuisine knowledge is preferred. A high school diploma or equivalent is required; a bachelor’s degree in hotel or restaurant management is desirable. A combination of education and experience may be considered. Occasional travel is required. The employee frequently lifts or moves up to 25 pounds and needs the endurance and mental acuity to manage conflict and high-stress situations. The pay range is $85,000 to $125,000, depending on relevant work experience.

Requirements

At least 5 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 or move up to 25 pounds.
High endurance and the mental acuity and toughness to manage conflict and succeed in high-stress situations.
Occasional travel required.
A combination of education and experience may be considered.

Nice To Haves

3 years of knowledge of churrasco and churrascaria cuisine preferred.
Bachelor’s degree in hotel or restaurant management desirable.

Responsibilities

Advise and oversee Front of House and Heart of House Managers and the restaurant Office Assistant.
Attract, develop, and retain restaurant leadership, maintain appropriate staffing levels, and develop future restaurant leaders.
Execute the Manager in Development Program for new managers in training.
Partner with Sales Manager to grow group dining revenue, execute events, and monitor staffing and space yield for each date and time.
Partner with Talent Acquisition to communicate promotion opportunities and offer letters.
Ensure guest satisfaction and 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, forecast key plan drivers, and address revenue gaps.
Recognize local and industry dining trends.
Manage full restaurant operational and financial success and achieve annual EBITDA targets.
Participate in the Facilities Maintenance program by evaluating and submitting repair and maintenance requests in a timely manner.
Ensure guest and employee safety.

Benefits

Medical insurance for full-time Team Members, available on the first of the month following their start date.
Dental insurance for full-time Team Members, available on the first of the month following their start date.
Vision insurance for full-time Team Members, available on the first of the month following their start date.
Company-paid life insurance where allowed.
Company-paid short-term disability where allowed.
Voluntary Critical Illness coverage.
Voluntary Hospital Indemnity coverage.
Voluntary Accident Coverage.
Voluntary Permanent Life coverage.
Pet insurance.