General Manager

Benefits Insurance and PTO for full‑time employees Competitive wages Fun and rewarding work environment Health insurance Vision insurance Dental insurance Bonus programs 401K for Managers Generous employee discounts Competitive salary Job Title General Manager Position Status Exempt Salaried Salary Range $65k-$90k Direct Oversight FOH/BOH – Overall Operations Reports To Director of Operations and/or VP of Operations Job Summary The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceed our standards of excellence. It is the responsibility of the General Manager to set the expectation for the FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to upper management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees. Primary Responsibilities Manage and lead entire restaurant operation Serve customers in a professional manner as per the steps of service Manage the entire guest experience from start to finish Responsible for full daily communication of operation including text, email and by phone call Cross‑train qualified team members to expand the operational efficiency of all shifts, especially for key positions within the kitchen and provide training to Franchise Operations Manage breaks and employee scheduling Ensure cleanliness and provide oversight to the cleaning program Manage day‑to‑day operation; identify and resolve problems effectively Manage cash handling procedures with precision Oversee FOH/BOH employees as well as the FOH/BOH Management Team Ensure consistent and accurate reporting of all daily reports, end‑of‑night reporting, time‑clock review/edits Maintain organizational skills with sense of urgency and a positive attitude Ensure basic repairs and upkeep of the facility and safety concerns are handled promptly Effectively lead others with emphasis on an exceptional work environment for all employees Delegate daily tasks to ensure accountability with thorough follow‑up Possess thorough knowledge of service steps, menu items, allergy charts and food preparation procedures Develop mutual respect among team members Provide ongoing development and coaching of subordinates Ensure proper training of all team members at hiring and make suggestions to upper management when necessary Manage Quarterly store assessment with score related to cleanliness, food quality and presentation Conduct annual employee/manager evaluations Execute all food safety laws and maintain a valid certified food handler certificate Recruit, hire and train all restaurant team members Respond efficiently and accurately to any guest complaints and corporate communications Work closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs Train, develop and manage front‑of‑house team members on safety, beverage recipe adherence and service/hospitality standards; cross‑train qualified team members to expand operational efficiency of all shifts Ensure all aspects of the front‑of‑house operate effectively and efficiently, delivering the best dining experience to guests Embrace, understand and execute the Company mission, values, vision and culture Complete other managerial tasks as needed or assigned Perform all other duties as assigned Required Competencies Minimum 2 years’ experience in restaurant and/or hospitality; preferred high‑volume and fast‑pace restaurant experience Outstanding verbal and written skills; strong ability to multi‑task Ability to read and comprehend simple instructions, short correspondence and memos; write simple correspondence Lead by example, inspire and motivate team spirit and effectively present information in one‑on‑one or small group settings Work well under pressure Conduct and assess restaurant inventory Knowledge of restaurant systems, including but not limited to ALOHA or other POS systems; knowledge of MS Office Suites; perform basic arithmetic with various units of measure Excellent interpersonal communication skills with integrity, credibility and commitment to corporate mission; exceptional organization and leadership Dependable and reliable 21 years of age or older Experience working in a multicultural environment Willingness to work flexible hours, including weekends and holidays Required Education High School Diploma preferred; college is a plus Be able to write and speak English; Spanish is a plus Must have appropriate city, state and federal certifications for the restaurant location, including alcohol and food handling certificates Work Environment This job operates in a fun yet professional restaurant environment. The manager routinely moves inside and outside the restaurant and operates tools such as pots, pans, glassware and other kitchen equipment. The manager will occasionally ascend/descend a ladder to reach overhead items, frequently communicate with staff, guests and other team members, and must exchange accurate and factual information. They must detect fires, spills and other safety‑related issues and resolve them immediately. Physical Demands The job requires the manager to talk and hear regularly, stand, walk, use hands to finger, handle or feel, and reach with hands and arms. The manager must distinguish between sweet, savory and other food flavors. The work environment may be hot, humid and wet; the manager should be able to reach, bend, and frequently lift or move up to 50 pounds and work in a standing position for long periods. Travel Requirements Travel is primarily local during the business day based on the home restaurant location, but may be required to various locations for training, meetings and other job‑related functions. #J-18808-Ljbffr