General Manager
Mitsa Group
POSITION TITLE: General Manager REPORTS TO: Regional Manager JOB SUMMARY AND PURPOSE: Cantina Laredo Managers have the responsibility for the successful operation of the restaurant. They must exhibit a balanced approach to developing the business by effectively managing people, quality of operations, and profitability. JOB DUTIES AND RESPONSIBILITIES:
• Develop monthly P&L projections.
• Develop subordinate managers by establishing quarterly goals.
• Responsibility for all aspects of restaurant operations.
• Provide constructive feedback on company direction and the decisions of the company's upper management.
• Maintain effective staffing levels through effective management of employee retention and recruitment.
• Identify performance problems and developing and implementing a plan of action to correct the problem.
• Ensure high quality of operations by adhering to company standards including preparation/service procedures, health, safety, and sanitation standards.
• Effectively handle all guest complaints and crisis situations.
• Actively participate in the community to increase sales and enhance awareness of the restaurant. PERFORMANCE CATEGORIES AND STANDARDS:
• Recognize 50 regular customers by name.
• Create an environment of high expectations and establish a team cohesiveness among managers in their unit.
• Manage all areas of the restaurant by circulating through each area regularly throughout each shift.
• Effectively delegate to subordinate managers.
• Set the pace of the restaurant. EDUCATION / EXPERIENCE: Training/Permits: Food Handlers Permit where required; TABC/ABC as required; ServSafe Manager certification preferred Preferred Experience: 10 years in restaurant management, at least 5 years as General Manager PHYSICAL DEMANDS/WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Develop monthly P&L projections.
• Develop subordinate managers by establishing quarterly goals.
• Responsibility for all aspects of restaurant operations.
• Provide constructive feedback on company direction and the decisions of the company's upper management.
• Maintain effective staffing levels through effective management of employee retention and recruitment.
• Identify performance problems and developing and implementing a plan of action to correct the problem.
• Ensure high quality of operations by adhering to company standards including preparation/service procedures, health, safety, and sanitation standards.
• Effectively handle all guest complaints and crisis situations.
• Actively participate in the community to increase sales and enhance awareness of the restaurant. PERFORMANCE CATEGORIES AND STANDARDS:
• Recognize 50 regular customers by name.
• Create an environment of high expectations and establish a team cohesiveness among managers in their unit.
• Manage all areas of the restaurant by circulating through each area regularly throughout each shift.
• Effectively delegate to subordinate managers.
• Set the pace of the restaurant. EDUCATION / EXPERIENCE: Training/Permits: Food Handlers Permit where required; TABC/ABC as required; ServSafe Manager certification preferred Preferred Experience: 10 years in restaurant management, at least 5 years as General Manager PHYSICAL DEMANDS/WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Vacancy posted 10 hours ago
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