General Manager

Pollo Campero•Pembroke Pines, FL

1d•$60,000 - $65,000•Onsite

About The Position

The General Manager leads the restaurant to ensure a customer-centric, high-performance, and agile operation that promotes customer loyalty. This role represents the local face of the Campero brand and is responsible for all aspects of running a successful Campero restaurant.

Requirements

High School Diploma or equivalent required.
1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management.
Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability.
Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams.
Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team.
Fluent in English & Spanish (required).
Ability to lift and push 50 lbs.
Ability to stand for long periods.
Flexibility to work nights, weekends, and holidays.
Ability to work with computers.
Must follow the company Personal Care and Hygiene policies.
Reliable transportation with a current driver’s license is required.
Occasionally support other stores.

Nice To Haves

Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred.
Food Handlers Card/ ServSafe Certification.

Responsibilities

Establish objectives and goals for operations and supervise daily shift operations.
Procure the implementation of best practices regarding the operation.
Model Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant.
Attend and resolve problems as they appear in the restaurant operation.
Involve himself in the operational and technical training of employees.
Provide timely performance feedback and ensure the team is developing according to plan, ensuring incoming staff complies with company policy.
Maintain safety and food quality standards.
Verify customer satisfaction/Handle customer complaints, interacting with guests to get feedback on product quality and service levels.
Organize schedules, keep track of employees’ hours and record payroll data.
Place orders from vendors.
Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets.
Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability.
Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy.
Ensure all end-of-day cash outs are correctly completed.
Coordinate daily front- and back-of-house restaurant operations.
Control operational costs and identify ways for operational efficiency.
Coordinate recruitment, selection, and onboarding to maintain a complete team in the restaurant.
Maintain overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
Follow and abide by all safety rules, policies, and procedures.