General Manager

Job Description

Job Description

Description:

In the words of our founder Chef Hector Santiago, “we’re not just in the South, we’re in South America”. In the south we’re known for hospitality, as well as in South America where our humble, welcome, and cheerful spirit attract thousands of visitors. We serve that hospitality to our guests.

El Super Pan is looking for a general manager with strong hospitality and team-building skills. We are looking for a strong leader who is able to build a motivated team of employees while keeping the goal of positive guest experience at the forefront. This position requires a person who works, functions and makes decisions with the culture, long-term success, and growth of the company in mind. The ideal candidate will possess a high skill level and knowledge of food and service execution, as well as the ability to balance daily operations. Prior restaurant experience with longevity is required.

QUALIFICATION REQUIREMENTS:

ESSENTIAL:

1. Organized and self-motivated.
2. Possess a positive, outgoing and friendly personality, and the ability to remain positive during work, and handle issues in a constructive, professional manner.
3. Natural leadership skills to motivate and develop staff, ensuring the accomplishment of goals and ensuring total customer satisfaction.
4. Legal ability to work in the US.
5. High school graduate.
6. Minimum 5-years general management experience.
7. Excellent reading, writing, and oral proficiency in the English language
8. Proficiency in Microsoft Word and Excel.
9. Knowledge of proper food and spirits service.
10. Knowledge of financial and cost controls, payroll, inventory and purchasing procedures.
11. Knowledge of P& L management and controls.
12. Ability to maintain a positive attitude, work calmly and effectively under time constraints, deadlines and high-pressure situations. 10. Ability to work a flexible workweek including nights, weekends and holidays.

DESIRABLE:

1. Fluency in Spanish.
2. College degree, preferably in restaurant management.
3. Experience with on and off-premise special-event planning and execution.