General Manager Jobs

About The Position

Requirements

• Must be at least 18 years old.
• High school diploma or equivalent required.
• Two to four years of supervisory experience in food service required.
• Skills to manage and control food costs, labor costs, and expenses to meet financial goals.
• Strong organizational and leadership skills.
• Ability to establish and maintain collaborative working relationships and promote teamwork.
• Experience supervising and training staff, including safety training.
• Ability to prioritize and organize work assignments and delegate work.
• Strong oral and written communication skills.
• Ability to identify and solve problems and work effectively with limited supervision.
• Knowledge of Microsoft Word and Excel and general computer functions.
• Thorough knowledge of catering, food preparation, planning, and presentation, including ability to analyze P&L reports and past sales records.
• Ability to meet the physical demands of the role, including frequently lifting or moving up to 50 pounds.
• Ability to work around temperature changes, occasional smoke, steam, heat, and confined spaces.
• Must have hearing, visual, and sensory abilities to detect emergencies and assess food product, taste, texture, temperature, presentation, and preparation.

Nice To Haves

• College degree preferred.

Responsibilities

• Oversee all day-to-day restaurant operations and maintain the highest service standards.
• Deliver the restaurant’s culture, service model, and core values while protecting the brand.
• Own guest satisfaction and the restaurant KPI scorecard.
• Oversee restaurant HR, safety, security, facilities, cash handling, urgency, speed of service, organization, cleanliness, and sanitation.
• Recruit team members as needed within recruitment guidelines and in association with the Coach.
• Staff, train, and develop managers and hourly employees through orientations, training sessions, team meetings, and performance expectations.
• Write and implement management development and performance plans.
• Direct restaurant communication, provide team direction and development, and conduct feedback and quarterly check-ins.
• Monitor team member performance, document situations requiring or potentially leading to corrective or disciplinary action, and maintain employee paperwork.
• With input, support, and approval from the Coach or Upper Management, interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and address complaints and problems.
• Manage store-level profit, drive restaurant sales, and oversee local store marketing and community engagement.
• Manage inventory and ordering, scheduling, and labor.
• Keep the Coach or Corporate promptly informed of significant issues and positive events, and take corrective action or suggest alternatives as appropriate.
• Maintain a positive, cooperative working environment that supports employee morale, productivity, and efficiency.
• Carry out responsibilities in accordance with organizational policies and applicable laws.