Managing Partner / General Manager

Job Description

Job Description

Gastamo's Managing Partner role is a career-elevating opportunity for high-performing General Managers to share in the success they help create—while still being supported as a W-2 leader. Over a five-year commitment at one restaurant, you can earn meaningful upside tied to the restaurant’s financial performance while continuing to lead on-site.

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The duties and responsibilities listed below are those that must be met to successfully perform this job. Reasonable accommodations may be made to enable individuals with disabilities to perform an essential function.

Guest Experience: Verifies that products and services delivered to the guest meet or exceed expectations. Lead your team members to understand and demonstrate the skills and commitment to our Guest Experience standards and practices. Review and act upon specific guest feedback for the restaurant.

Quality Food and Beverage:

• Assure that company established systems for maintaining restaurant readiness are functional, including but not limited to, BOH checks, product quality, prep, ordering and inventory.
• Regularly expedite the expo window to train, monitor and coach team members to produce quality food as outlined by our company’s specifications to include cooking, plating, prep, temperature standards and ticket times. Develop high proficiency with a KDS system to direct production and service.
• Continually review and act upon guest feedback by developing restaurant plans to improve guest satisfaction scores for food quality and speed of service.
• Manage the process for rolling out new menu items and promotions include training, implementation and follow up.

Service:

• Assure that company established systems for shift operations are functional, including but not limited to FOH log, station assignments, breaks, sidework and shift communication that focuses team members on providing guest service.
• Provide a managing presence on the floor, on the line, or at the expo window during peak period when in the restaurant. Use these touchpoints to evaluate levels of service and coach team members in providing guest satisfaction.
• Follow up and resolve all guest complaints. Pass along compliments to team members to encourage continued excellent performance. Evaluate guest feedback plans to address guest concerns regarding service.
• Continually evaluate team member’s skills and develop plans for ongoing training and development. Works diligently to build bench strength.

Proper Staffing/Quality and Quantity:

• Assure that the restaurant is properly staffed. Continually conduct interviews to maintain and upgrade talent. Anticipate staffing needs to allow for proper training time.
• Analyze labor and sales trend reports to accurately forecast volume to properly allocate labor hours. Prepare schedules that are operationally functional for guest service and react as volume changes. Develop your assistants’ skills in managing labor.

Team Management and Development: Train, develop and hold accountable a team to operate the restaurant effectively and profitably. Manage a work environment that is consistent with company brand and practices. Communicate expected levels of performance and recognize accomplishment. Provide leadership that fosters loyalty and commitment to guests, the team, and the company.

Team Development:

• Assure that all team members receive full and complete training following company established training programs. Identify, develop, and maintain an adequate number of qualified trainers.
• Evaluate team member performance and provide development and coaching as necessary. Prepare and present a minimum of quarterly written reviews for your hourly team members.
• Prepare weekly manager meetings, providing direction for restaurant operations and delegate responsibility as needed.
• Motivate team members by providing daily praise and coaching feedback on team member performance. Maintain company recognition and reward programs such as the Employee Referral Program, anniversary, certification, guest comments, company contests, company promotions and restaurant’s recognition programs.

Human Resources Management and Compliance:

• Lead a team of 2-3 other managers and between 20-100 team members depending on location.
• Assure a safe and harassment free work environment, including all government mandated compliance rules. Communicate company policies and procedures as stated in the employee handbook and hold team members accountable for compliance. Assuring that annual compliance is completed, make the Director of Operations aware of any issues.
• Maintain the restaurant’s turnover rate at or below industry average.
• Write and present discipline and commendation documents to hourly team members as warranted.

Sanitation and Cleanliness: Develop and maintain restaurant system to ensure the safety of our product, our guests, and our team members.

• Assure that safety orientation and food safety training for new team members is conducted. Maintain a functional Safety Program and Committee.
• Assure that sidework, deep cleaning, personal hygiene, and uniform standards are maintained.
• Assure that the restaurant’s equipment is in working order, schedule and follow up on any needed repairs.
• Maintain cleanliness systems and levels to ensure that the restaurant passes all state health inspections and internal quality assurance audits.

Financial Management: Maximize the business potential of the restaurant through community involvement, implementing company marketing programs, and consistently executing company programs. Deliver financial results by managing food, labor and other related costs while adhering to company policies, procedures, and operating practices. Communicate the required and necessary information to the Director of Operations to assure successful operation of the restaurant.

Profitability:

• Maintain an expert ability to use sales, labor, food management and service data to improve restaurant operations and financial performance
• Maximize sales opportunities by knowing local market and executing company service steps and menu production.
• Responsible for achieving labor budgets by effectively using company scheduling program to properly forecast, schedule, increase staff productivity and managing overtime and average wages. Responsible for achieving food cost budgets by effectively using inventory and ordering programs to decrease food cost and waste. Responsible for achieving other controllable expense budget and maintaining controllable profit to budget or better.
• Develop and execute plans to improve guest feedback scores in the areas of guest satisfaction, speed of service and food quality.

Business Administration:

• Properly execute shiftly, daily, weekly and period accounting duties in a timely manner (shift balancing, banking, invoicing, and timecard adjustments). Teach management team to properly execute restaurant accounting.
• Properly execute restaurant systems (line checks, inventory, manager logbooks).

Communication:

• Hold weekly manager meetings to share important information, solicit feedback and provide development for your Assistant Managers. Develop and execute effective team meetings to communicate changes, improve productivity and team morale. Plan and execute shift meetings to communicate with hourly team members and prepare them for the shift.
• Ensure that restaurant support center communications and policy changes are effectively disseminated and implemented.
• Develop public speaking skills for use in leading meetings or other training sessions. Write effectively using correct grammar and spelling.
• Keep the Director of Operations informed about major concerns about product, procedures, or team members in a timely manner.

Here are the perks and what we look for in future leaders:

Receive

• Free meals when working
• Dining discount for you and a friend at any of our concepts
• Dining discount at any of our sister restaurant locations- Birdcall
• Health, Dental, and Vision insurance after an introductory period
• 401K with employer match
• Management Referral Program
• Fitness Benefit
• Competitive compensation and benefits
• Quarterly performance bonuses
• Profound joy in your role
• Leadership development opportunities
• Competitive Paid time off
• 48 hours of Paid Sick Leave upon hire

You

• Can influence and inspire others to be the best they can be
• Foster a fun and purpose driven environment
• Find pleasure in hospitality
• Passionate about guests and their experience
• Long term growth minded
• Deliver strong results across sales, guest experience, team development, compliance, and community

Compensation

Compensation includes an $80,000 base salary plus a percentage of distributable cash flow (DCF) tied to the financial performance of the restaurant you lead.

How to Apply

Take the next step in your career by applying here or on our website. Join the team today!

Gastamo Group is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all team members and applicants, and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other characteristic protected by law.

In accordance with the Colorado Equal Pay for Equal Work Act, this posting includes a pay rate or range and a general description of benefits. Compensation is based on experience, qualifications, and location.

Reasonable accommodations are available for qualified individuals with disabilities.

Requirements

Must be able to speak and read English.