General Manager

Overview The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant. Responsibilities Establish objectives and goals for operations and supervise daily shift operations Procures the implementation of best practices regarding the operation Models Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant Attends and resolves problems as they appear in the restaurant operation Involves himself in the operational and technical training of employees Provides timely performance feedback and ensures the team is developing according to plan, ensuring incoming staff complies with company policy Maintains safety and food quality standards Verifies customer satisfaction/Handles customer complaints, interacting with guests to get feedback on product quality and service levels Organizes schedules, keeps track of employees’ hours and records payroll data Places orders from vendors Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets. Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability. Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy. Ensures all end of day cash outs are correctly completed Coordinates daily front- and back-of-house restaurant operations Controls operational costs and identifies ways for operational efficiency Coordinates recruitment, selection and onboarding to maintain a complete team in the restaurant Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils. Follows and abides by all safety rules, policies, and procedures Qualifications High School Diploma or equivalent required; Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred. 1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management. Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability. Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams. Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team. Fluent in English & Spanish (required) Ability to lift and push 50 lbs. Ability to stand for long periods Flexibility to work nights, weekends, and holidays Preferred: Food Handlers Card/ ServSafe Certification Ability to work with computers Must follow the company Personal Care and Hygiene policies. Reliable transportation with a current driver’s license is required Occasionally support other stores Expected Behaviors Friendly, welcoming attitude / Models customer orientation for other employees Must have excellent interpersonal communication skills to work with others Energetic Team Leader: Exceptional leadership skills with experience in managing, coaching, and developing a team to drive both performance and engagement. Promotes a culture of operational excellence and Passion for Service Anticipates and prevents problems with a proactive attitude Sense of urgency Attention to details Proactively help where it is most needed in the restaurant Pay Range USD $60,000.00 - USD $65,000.00 /Yr. #J-18808-Ljbffr