General Manager

Keke's Breakfast Cafe - Flamingo Partners•Boynton Beach, FL

18h•$58,000 - $60,000•Onsite

About The Position

Keke's Breakfast Cafe is hiring for a General Manager for the Keke's Breakfast Cafe location. This role oversees and coordinates the planning, organizing, training, and leadership necessary to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Requirements

Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Possess knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills.
Have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
MUST be available EVERY DAY from 6:00 a.m. to 5:00 p.m.
Minimum two years management experience.
Minimum two years' experience in full service or fast casual restaurant.
Must have reliable transportation.
Able to conform to all Keke’s Breakfast Cafe dress code standards.
Keke's must be your primary place of employment.

Responsibilities

Understand all policies, procedures, standards, specifications, guidelines, and training programs.
Ensure guests feel welcome and receive responsive, friendly, and courteous service.
Ensure food and products are consistently prepared and served according to restaurant standards.
Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and fostering a positive, productive environment.
Control cash and receipts by adhering to cash handling and reconciliation procedures.
Make employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop staff in managerial and professional development.
Prepare all required paperwork, including forms, reports, and schedules, in an organized and timely manner.
Ensure all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance.
Ensure all products are received in correct unit count and condition, and deliveries are performed according to receiving policies.
Oversee and ensure timely completion of employee performance appraisals.
Schedule labor based on anticipated business activity, ensuring all positions are staffed as needed and labor cost objectives are met.
Administer prompt, fair, and consistent corrective action for policy violations.
Comply with all federal, state, county, and municipal regulations pertaining to health, safety, and labor.
Develop, plan, and execute restaurant marketing, advertising, and promotional activities.
Perform all daily adjustments, corrections, and closing procedures on the Point of Sale and Back Office Computers.