Restaurant General Manager

Job Description

Job Description

Job description:

We are looking to hire a General Manager!

Our General Managers are the head coaches to our teams, they are essential to the daily success of our Pizzerias and are directly responsible for overseeing all front and back of house operations. Our managers are responsible for fostering a support and team driven management culture spear-headed by exceptional hands-on leadership, communication skills, detailed training, problem solving, and positivity. This candidate is a proactive thinker, a self starter and a well rounded restaurant professional with a culinary focus. This position reports directly to the corporate operations team.

Job Responsibilities:

• Maintain a 18-20% Cost of Goods Sold percentage on a week-to-week basis for locations they are assigned to supervise.
• Maintain a 18-20% Employee labor percentage on a week-to-week basis for locations they are assigned to supervise.
• Budget and manage all spending on restaurant related supplies, equipment, products for locations they are assigned to supervise.
• Supervise the execution of regular service, catering, take-out, delivery and all on/off-site events (when scheduled for them) in both back of house and the front of house
• Directly communicate with food, janitorial, R&M, paper product, trash, and chemical vendors regarding the daily needs of the restaurant and consistency issues. (Expired products, damaged products, poorly maintain facilities, missing items, ETC.)
• Place daily food / beverage, chemical & paper product orders. Track and submit regular product inventories.
• Organize and maintain food and paper product storage areas
• Audit invoices upon delivery for inaccuracies, mistakes, or missing items for locations they are assigned to supervise whenever possible.
• Process credit memos as needed
• Assist in processing and filing new hire paperwork for locations they are assigned to supervise.
• Assist in collecting and maintaining staff food handler’s cards for locations they are assigned to supervise.
• Maintain the physical state of the restaurant and restaurant equipment by overseeing regular cleaning, side work and scheduling R&M related vendor calls for locations they are assigned to supervise.
• Maintain Department of Health and company sanitation standards for locations they are assigned to supervise.
• Fill out and email preliminary payroll figures to the Director of Operations for approval and auditing for locations they are assigned to supervise.
• Draft, budget, and post the weekly team schedule around the needs of the restaurant for locations they are assigned to supervise.
• Process and manage time-off requests, promptly and clearly communicate time off requests via email to the Director of Operations for locations they are assigned to supervise.
• Respond and resolve all guest issues or concerns appropriately for any location as assigned to them
• Directly manage food quality, recipe accuracy, and timely order fulfillment standards for any restaurant they are currently working out of
• Maintain superior customer service standards, coach and correct service staff regarding tone, attentiveness, focus, general conduct
• Execute local catering orders that are assigned to this location by the Director of Special Events. Manage assigned tasks efficiently in preparation for service and catering events.
• Foster a support and leadership driven team / management culture by consistently setting an example for all team members by adhering and enforcing policies.
• Responsible for taking daily notes throughout shifts and communicating to the rest of the management team via Manager Daily Reports for locations they are assigned to supervise.
• Assist in interviewing and screening potential job candidates for open positions
• Assist in covering shifts when call outs or requested time off occurs on a per incident basis

Job Requirements:

• 3-5+ years experience as a salaried restaurant manager in a fast casual setting
• Extensive food and beverage (F&B) knowledge, with an ability to remember and routinely execute recipes accurately
• Familiarity with Toast POS is a plus
• Organized and detail-oriented, strong interpersonal and communication skills. Ability to lead and motivate a team of 15-20 people
• Self Starter & proactive thinker. Possesses ability to make decisions quickly and under pressure.
• Basic computer skills required.
• Proficiency in Microsoft Office (Excel & Word)
• Experience in analyzing P&L's and managing Prime Costs
• Previous experience as a chef is highly preferred
• Capable of working overtime, weekends, evenings, and special events as needed. 50-55 hours per week in-person at the restaurant is required
• Expectation of solving scheduling challenges like call outs, covering open shifts and always making sure the pizzeria is left in a success driven state
• Knowledge of the industry and relevant health and safety regulations.
• Current manager food handler's card required

Physical Requirements & Working Environment

• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Job Type: Full-time