Restaurant General Manager

Viva Chicken•Charlotte, NC

18d

About The Position

VIVA Chicken is seeking a General Manager to oversee restaurant operations and ensure guest expectations are exceeded. The role calls for a passion for food, safety, people, and hospitality, and a commitment to creating a respectful workplace where everyone feels they belong. The General Manager handles multiple responsibilities across restaurant operations and catering events, working with and through the back-of-house team. The position also focuses on developing kitchen staff and helping managers and shift leaders take on more responsibility and manage effectively. VIVA Chicken is a locally founded restaurant company established in 2013, specializing in Peruvian Pollo a la Brasa and operating 15 restaurants across the Carolinas. The company describes its work schedule as a five-day week of 50 hours; restaurants close at 9:00 p.m. nightly and are closed on Thanksgiving and Christmas, with an early close on Christmas Eve. Total compensation, including bonus, is listed as $80,000–$100,000 or more per year.

Requirements

Two to three years of culinary management experience in a high-volume, fast-paced environment is helpful.
Strong communication and organizational skills.
Ability to handle multiple responsibilities at once.
Ability to mentor, coach, teach, and give feedback.
Commitment to food quality, recipe adherence, and consistency.
Strong understanding of health and sanitation requirements.
Strong understanding of food-cost controls and labor deployment.
Proven track record of people development and enthusiasm for training and developing a team.
Ability to reach, bend, balance, and repeatedly carry large objects in the kitchen throughout a shift.

Responsibilities

Oversee restaurant operations and ensure guest expectations are exceeded.
Manage multiple responsibilities involving restaurant operations and catering events, working with and through the back-of-house team.
Recruit, train, cross-train, and retain kitchen staff.
Schedule staff, give feedback, and collaborate with employees while explaining the reasons behind decisions.
Mentor, coach, teach, and provide feedback to team members.
Teach and coach managers and shift leaders to take on more responsibility and manage more effectively.
Maintain food quality, recipe adherence, and consistency.
Ensure the kitchen meets health and sanitation requirements and remains neat, clean, and organized.
Manage food costs and labor-hour deployment.
Follow established best practices and develop the team.

Benefits

Competitive salary and bonus; total compensation range of $80,000–$100,000 or more per year.
Bonus plan based on PFO, paid every 28 days.
15 days (120 hours) of paid time off; managers with five years in their role receive 20 days (160 hours).
401(k) with dollar-for-dollar matching up to 4% of total earnings, subject to eligibility requirements.
Earned Wage Access, with access to half of earned wages before payday.
Five-day work week and 50-hour schedule; restaurants close at 9:00 p.m. nightly, are closed Thanksgiving and Christmas, and close early Christmas Eve.
Free shift meals and discounted food purchases.
Choice of two medical plans with medical and prescription drug coverage, with options to add dental and vision coverage.
No-cost $25,000 life insurance policy for employees enrolled in insurance.
Paid maternity leave of up to six weeks after one year of employment.
Telemedicine through Recuro with no consultation fee.
No-cost Employee Assistance Program, including confidential 24/7 crisis service, mental health and other support, in-person counseling sessions, toll-free phone access, and online resources.
Team engagement activities, online training, recognition and prizes for star performers, and birthday and work-anniversary celebrations.
Management mentoring and leadership development.