Restaurant General Manager

First Watch Restaurants, Inc.•Simpsonville, SC

About The Position

To act as the General Manager who is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The General Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant management and staff.

Requirements

A High School Diploma
Minimum three to five years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
Must have completed Culinary and Food Expert (CAFÉ) training program
Effective oral and written communication skills
Regularly work 50-55 hours per week
Must hold a valid driver’s license and drive for company business as required
Ability to manage, lead, coach, teach and train others, including with respect to management responsibilities, culinary duties, and host and service duties
Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives
Human Resources management skills in employee relations, recruiting and retention and employee recognition
Ability to supervise and oversee employees in roles from entry level to mid-level management
Ability to work with no supervision and prioritize all operations of the restaurant
Ability to make difficult and quick decisions
Advanced analytical and problem solving skills
Excellent computer skills with emphasis on MS operating systems
Exceptional organizational skills and attention to detail
Strong communication, presentation and writing skills
Ability to communicate effectively with all levels of management
Ability to work well under pressure in a fast paced, dynamic environment
Ability to multitask and prioritize effectively
Ability to effectively manage teams as well as work effectively as part of a team
Passion for providing excellent service and quality
Must be able to continuously see.
Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color.
Must be able to occasionally sit, drive, type, and make fine discriminations in sound
Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.
Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
Must be able to tolerate temporary exposure to extreme temperatures and temperature changes

Nice To Haves

Bachelors of Arts – concentration in food & beverage, business, marketing or management is preferred

Responsibilities

Provide management coverage of operating hours and direct supervision of operations in an individual restaurant
Meet or exceed established sales, revenue and profitability goals, SLEBITDA movement in a positive direction
Ensure the financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues that are categorized, coded and posted through control processes
Define, manage and oversee the monthly and annual sales objectives for the restaurant
Manage and ensure that all revenues, cash, credit or company collateral are properly deposited and accounted for, and are secured into the company’s operating bank account
Identify and resolve sales and profit problems at the restaurant
Ensure the integrity and operational functionality of all POS and security systems and equipment
Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
Ensure company standards in product and restaurant specifications
Ensure safe working conditions as required by OSHA and federal, state and local governing bodies
Report and arrange for any necessary maintenance and repair work
Manage all internal/external communications in a timely and effective manner
Verify and complete all required paperwork on a timely basis
Supervise, guide and train team members both front of the house and back of the house to meet established objectives
Communicate with managers, hourly employees, and customers, and provide positive feedback and promote a positive image of the restaurant and good employee morale
Ability to perform the duties and responsibilities of all positions at the restaurant and proficient in performing such duties, in order to role model and teach appropriate skills and behaviors in the restaurant, and through instruction and supervision, train and develop managers and hourly employees
Train staff in all proper EOD procedures, including check out procedures
Regularly counsel and coach managers and other employees
Entrusted with decision-making authority to discipline, suspend or discharge employees as appropriate.
Evaluate managerial staff, along with the Regional Manager, with formal evaluations, and regularly evaluate managerial staff informally
Evaluate hourly staff, along with the Operations Manager, with formal evaluations, and regularly evaluate hourly staff informally
Lead and run a shift effectively and develop and train Operations Managers to do the same
Conduct and determine regular managerial staff meetings and team member meetings
Set goals and assignments for managerial and hourly team members, including recognizing good performance and coaching poor performers
Delegate management responsibilities to managerial staff and assign tasks to team members, and ensure all required responsibilities and tasks are performed and completed effectively
Execute effectively and train other managers to do the same – use of the Daily Shift Card and Red Book
Train management/staff in all proper EOD procedures, including banking
Utilize “time chit” method of daily employee performance review
Ensure maintenance of a safe and harassment free workplace
Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints
Initiate and follow-up of phone call and email communications in a timely manner and as appropriate
Forecast and determine scheduling needs for the individual restaurant
Prepare and post weekly work schedules, and ensure the schedule is implemented properly
Address issues resulting from critical violations on Health or Steritech Inspections in a timely and professional manner
Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary
Accurately complete payroll, weekly, mid period and EOP administration work properly
Effectively promote First Watch outside the restaurant
Obtain and maintain safe food handler certifications
Through communication with the Operations Manager, Regional Manager and Home Office, handle customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner
Regularly interview applicants for employment, make hiring decisions for the restaurant, and regularly coach and include other managers in the process
Regularly channel communication up through the Director of Operations and Regional Vice President
Ensure and maintain appropriate managerial and hourly staffing levels at the restaurant
Effectively plan and lead weekly manager meetings and monthly server meetings
Perform ongoing inspections in all areas of the restaurant and take any and all appropriate action
Ensure compliance with federal, local, and state laws, company policies and procedures