Fast Casual Restaurant - General Manager

Job Description

Job Description

Job Description: General Manager (Bakery/Café)

Department: Operations

Reports To: Director of Operations

Position Type: Full-Time

Position Overview

The General Manager (GM) is responsible for directing the daily operations of an individual bakery/café location. Operating in accordance with prescribed policies, practices, and standard operating procedures, the GM ensures the highest standards of guest relations, food safety, product preparation, and financial performance.

As a leader, you will be responsible for maintaining a fully staffed location, which includes the selection, development, and performance management of both managers and hourly team members.

Key Responsibilities

???? Leadership & Personnel Management

• Team Development: Supervise, schedule, train, and develop a team of managers. Provide ongoing feedback, establish performance expectations, and conduct regular performance reviews.
• Talent Acquisition: Interview hourly employees, direct hiring and onboarding, conduct orientations, and oversee the training of new team members. Handle employee relations and terminations professionally when necessary.
• Staff Planning: Maintain accurate staffing levels and up-to-date hiring plans to ensure the bakery is properly staffed for all shifts based on sales volumes.
• Guidance: Provide clear direction to employees and managers regarding operational goals and procedural expectations.

???? Financial & Administrative Management

• Cost Control: Manage food, beverage, packaging, labor, supplies, and utility costs to maximize profitability while increasing sales.
• Administration: Ensure all financial duties (including invoices, inventory, and reporting) and payroll/personnel administration are completed accurately, on time, and per company policy.
• Reporting: Keep the Director of Operations fully informed of all significant issues, unusual matters, or positive milestones, presenting swift corrective actions or alternative solutions when needed.

???? Food Safety, Planning & Quality Assurance

• Sanitation Standards: Enforce strict sanitary practices for food handling, general cleanliness, and maintenance across the kitchen, back of house, and dining areas.
• Compliance: Ensure 100% compliance with operational standards, company policies, and federal, state, and local laws/ordinances.
• Inventory Control: Oversee the proper ordering, receiving, and storage of supplies. Manage portion controls and preparation quantities to minimize waste.
• Image Maintenance: Maintain a professional restaurant image, ensuring impeccable bakery cleanliness, proper uniform adherence, and presentation standards.

???? Guest Service & Shift Operations

• Availability: Must have open availability, including the ability and willingness to work a flexible schedule that includes weekends and holidays based on business needs.
• Guest Relations: Ensure positive guest service in all areas. Promptly investigate and resolve complaints regarding food quality or service, turning dissatisfied guests into loyal, return customers.
• Team Motivation: Lead the bakery team to overcome operational challenges and maximize the bakery’s unique strengths.
• Daily Execution: Manage daily shifts, including decision-making, scheduling, planning, and maintaining product quality and overall bakery cleanliness.
• Facility & Asset Care: Ensure the physical building, food equipment, computer systems, furniture, and fixtures are fully maintained to company standards.
• Safety & Security: Implement and enforce security procedures to protect employees, guests, and company assets. Maintain a safe environment to reduce risk, and complete accident reports promptly if an injury occurs.

Job Requirements & Qualifications

Education & Experience

• Experience: Minimum of 3 continuous years of General Management experience in the restaurant industry is required.
• Education: A Bachelor’s degree is highly preferred (an Associate's degree combined with strong practical experience will also be considered).
• Core Proficiency: Proven expertise in restaurant functions, including food planning and preparation, purchasing, sanitation, security, personnel management, recordkeeping, and report generation.

Certifications & Legal

• Food Safety: Must possess a valid, current manager’s food handling certificate approved by the local jurisdiction (e.g., ServSafe, National Registry from Environmental Health Testing, Prometric, 360 Training, or State Food Safety).
• Licensing: Valid driver's license required.
• Background: Must be eligible to work in the United States and consent to a criminal background check.

Technical Skills

• Computer Skills: General working knowledge of computers and business software, specifically Microsoft Word and Excel.

This job description outlines the primary responsibilities of the role and is not exhaustive. Duties may evolve with business needs.