General Manager

Blakes Lotaburger • Albuquerque, NM

14d • $21 - $24

About The Position

The General Manager oversees all restaurant operations, including customer satisfaction, profitability, food and beverage costs, labor costs, current sales, and future sales growth. The GM manages the restaurant from the floor to ensure efficient operations, fast and friendly service, and a clean, sanitary environment. This role reports to the District Manager.

The GM embodies Blake’s LOTABURGER’s values of KIND, TEAM, PASSION, and PROCESS; leads and develops management staff and crew; enforces company policies and procedures; and ensures compliance with food safety and other applicable laws. The role also oversees cash handling, inventory and ordering, staffing and schedules, recruiting, training, and sales and cost improvement efforts in coordination with the District Manager and/or Operations Manager.

The position pays $60,000–$70,000 annually, based on 40 full-time hours plus 10 hours of overtime paid hourly. The schedule requires at least 50 hours per week, including at least two evening shifts, one weekend shift, and holidays. The GM must be available on call for emergencies and work scheduled hours physically present in the restaurant.

Requirements

• Must be at least 21 years old.
• Ideal candidate has a high school diploma, two or more years of restaurant management experience, an associate’s degree in a related field or equivalent experience, or college coursework in business management.
• Able to work at least 50 hours per week, including varying evenings, weekends, and holidays; flexibility is critical.
• Able to work on call during emergencies.
• Must maintain a professional, neat, clean, and well-groomed appearance. Visible neck tattoos are prohibited; tattoos must be appropriate, and facial piercings are not permitted at work, though clear spacers or retainers are allowed.
• Able to become proficient in Blake’s LOTABURGER restaurant operations, General Policies & Procedures, and Book 1 StoreLevel Operations.
• Must understand health codes and procedures for handling raw meat and eggs.
• Moderate computer skills, including email, point-of-sale systems, and generating product orders using the company computer system.
• Strong teamwork and communication skills.
• Able to read, write, and speak English.
• Able to read, understand, apply, and follow policies and procedures.
• Must pass a pre-employment background check, including a motor vehicle record search.
• Must have a valid driver’s license, reliable vehicle, and auto insurance meeting or exceeding state minimum liability requirements.
• Must be ServSafe Manager Certified.
• Able to lift up to 25 pounds unassisted and 50 pounds assisted; stand and walk for prolonged periods; and bend, stoop, climb, and reach.
• Able to work in warm or hot environments and, at times, cold walk-ins and freezers.
• Able to safely work with knives and other sharp objects and use necessary protective equipment.
• Able to work collaboratively in a team environment.
• Able to see and hear.
• Able to multitask and work under stressful conditions in a quick-service restaurant, tolerate a reasonable amount of stress, and address difficult or sensitive situations tactfully and effectively.

Nice To Haves

• Bilingual in Spanish and English.
• An associate’s degree in a related field or equivalent experience, or college coursework in business management.

Responsibilities

• Embody Blake’s LOTABURGER’s Mission, Vision, and Core Values: KIND, TEAM, PASSION, and PROCESS.
• Provide friendly customer service and handle customer complaints appropriately.
• Ensure menu items are prepared correctly and address mistakes immediately.
• Lead and motivate management staff and crew members to perform their duties with customers in mind.
• Know and enforce company General Employee Policies & Procedures and Book 1 StoreLevel Operations policies.
• Address employee conduct and performance through policy enforcement, development, training, coaching, discipline, and discharge when necessary; seek support from the District Manager and HR for employee relations or disciplinary issues.
• Ensure kitchen compliance with food safety laws and procedures.
• Secure the store safe, deliver cash deposits to the bank according to policy, document deposits, ensure designated managers document deposits, and immediately report discrepancies to the District Manager.
• Take inventory at required intervals and order quantities appropriate to store needs.
• Create weekly crew schedules, maintain staffing, assign shifts based on availability, accommodate time-off requests when staffing allows, and monitor labor percentage.
• Ensure the store complies with applicable laws, including food safety, premises safety, equal employment opportunity, and workers’ compensation reporting requirements.
• Train employees on applicable laws and regulations and encourage compliance and timely reporting of concerns.
• Recruit crew members and managers, review applications, conduct interviews, and hire qualified candidates.
• Assist with crew training and development, succession planning, and performance feedback.
• Work with the District Manager and/or Operations Manager to develop market-specific sales initiatives and optimize food and labor costs.
• Train management and crew in inventory and ordering practices, operational monitoring, store shopping, and product sampling.
• Follow district and/or regional scheduling guidelines.
• Work closely with the District Manager to meet food, labor, and sales goals.
• Perform other assigned duties and projects, including stocking shelves, receiving deliveries, and housekeeping.

Benefits

• Medical, vision, and dental benefits available within the first 60 days.
• Paid time off.
• 401(k) with company match available after 6 months, subject to additional eligibility requirements.
• Long-term disability insurance.
• Short-term disability insurance.
• Life insurance.
• Meal discounts.

What This Job Offers

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