Restaurant General Manager

Thrive Restaurant Group•Cedar Falls, IA

21d

About The Position

Thrive Restaurant Group is hiring a General Manager for Carlos O’Kelly’s. The General Manager leads the restaurant team and oversees the operation, with responsibility for creating a supportive work environment, developing employees, delivering an outstanding guest experience, and maintaining a financially and culturally healthy business. The role involves leading managers and employees, achieving operational and financial objectives, managing restaurant performance and expenses, and ensuring compliance with company policies and applicable regulations. The General Manager also oversees staffing, scheduling, employee performance, guest and employee complaints, restaurant cleanliness and sanitation, safety and security, alcoholic beverage compliance, and facility maintenance. The position requires flexible scheduling, including evenings and weekends, and travel at quarterly intervals for management meetings or training. Direct reports include the Assistant General Manager, Kitchen Manager, Hospitality Manager, and all employees when their immediate supervisor is not on the premises.

Requirements

High school diploma.
Previous general management experience in a casual dining restaurant.
At least one year of experience as a general manager.
Able to make decisions and identify and resolve problems.
Able to guide, direct, and motivate staff.
Able to plan and prioritize tasks.
Able to teach and train staff.
Able to monitor processes, materials, and resources.
Able to perform administrative tasks using software and technology.
Knowledge of personnel practices and regulations.
Knowledge of food safety and sanitation practices and regulations.
Able to handle confidential information and issues with discretion and good judgment.
Able to work and communicate verbally effectively with team members, engage the public positively, and work collaboratively.
Able and willing to work flexible schedules, including evenings and weekends.
Able to travel quarterly to required management meetings and/or training sessions.
Able to reach, bend, and frequently lift up to 50 pounds.
Able to move at a fast pace between the dining room and kitchen for periods of up to 12 hours.
Able to stand for long periods of up to 12 hours.
Able to perform repetitive tasks with little or no break and physical activities such as climbing, lifting, balancing, walking, stooping, and handling materials.

Responsibilities

Lead and oversee all aspects of restaurant operations.
Recruit, lead, and develop the management team, enabling managers to develop their own teams.
Organize and direct development programs for managers.
Achieve operational, cultural, and financial objectives.
Provide and ensure friendly, efficient guest service.
Direct the activities of restaurant managers, supervisors, and employees.
Lead by providing vision, coaching, and feedback; foster team cohesion and a positive working environment.
Coach employees toward production, productivity, quality, and guest-service goals and standards.
Identify performance and cultural trends and implement changes when needed.
Meet financial objectives through budgeting, forecasting, productivity standards, variance targets, and corrective actions.
Improve the restaurant’s reputation through creativity, innovation, and opportunities to add value.
Review work procedures and operational problems to improve service, performance, or safety.
Manage profit and loss through active decision-making; analyze data to inform operational decisions and manage expenses to budget.
Ensure proper employee scheduling and evaluate employee performance.
Manage the restaurant’s human resources function and compliance with company, state, and federal regulations.
Resolve personnel issues, including issues involving tardiness, cell phones, language, attitude, and dress code.
Ensure the appropriate investigation and resolution of customer complaints about food quality, service, or accommodations.
Ensure the appropriate investigation and resolution of employee complaints involving discrimination, harassment, bullying, and retaliation.
Ensure cleanliness and sanitation and compliance with health, safety, hygiene, and security standards and policies.
Ensure compliance with alcoholic beverage regulations.
Direct facility maintenance and repair activities.
Maintain and update restaurant-management knowledge through educational opportunities, professional publications, personal networks, and professional organizations.
Perform other duties as assigned.