GENERAL MANAGER

JOCQUE CONCEPTS LLC•Phoenix, AZ

9d•$55,000 - $60,000•Onsite

About The Position

Eat Up is an Arcadia neighborhood restaurant serving homestyle classics and today’s favorites made from scratch daily. Some menu items include: wood fired citrus chicken, braised short ribs, salads, sandwiches, traditional and vegan chili, baked potatoes, and of course, something for the kiddos. The restaurant has 1 drive thru lane, curbside pickup, 14 indoor seats, and 28 patio seats. Our General Manager is responsible for directing the daily operations and activities of the establishment in accordance with all policies and procedures, including but not limited to: customer relations, staffing, training, product inventory, presentation and delivery, and restaurant maintenance. Exceptional guest experiences are the priority, while ensuring the venue is running efficiently and profitably by implementing and upholding procedures and expectations for both FOH and BOH staff.

Requirements

High School Diploma or equivalent
Maricopa County Food Handler's Certification, ServSafe Certification preferred

Responsibilities

Make sure the restaurant meets or exceeds company standards with regards to cleanliness, neatness, and customer experience.
Adhere to company policies and health, safety and employment standards.
Hire and train employees.
Motivate and coach staff. Work as a team player to support each employee in completing their tasks.
Handle customer issues and manage conflicts professionally.
Track and complete operational and clerical tasks such as: orders, inventory, invoices, scheduling, payroll, etc.
Maintain fast, accurate service, ensure an excellent guest experience, and make sure all products are consistent with company standards.
Use the company cash register accurately and maintain proper control of company assets.
Balance cash drawers and prepare/execute accurate cash deposits.
Be an exemplary role model in performing all FOH and BOH assignments: runner/frontline coordinator, order taker/dining room attendant, expo, drive thru, drive thru window, drinks and cashier, prep, line cook, expo, etc.
Communicate clearly with the kitchen team and work together to solve problems that may arise (i.e., items that are missing from the ticket, items that need to be ordered, or 86’d items to input in the computer).
Taste test hot well and other food to ensure product is consistent.
Opening the restaurant properly in the morning including but not limited to: helping crew open the FOH, turning on lights, turning on music, unlocking doors, setting up drive thru, and anything else requested by upper management and owners.
Properly close the restaurant at night, including but not limited to: completing staff closing list, counting drawers, locking doors, turning off lights and music, etc.