Restaurant General Manager (Fort Collins)

We are coming in HOT, and we aren't just talking about our wings, tenders or tacos!

Our General Managers (GM) are expected to build strong teams through training and a positive restaurant culture. It is who we are and baked into every wing, tender, and taco at CHG.

Are you relentless in the pursuit of excellence? Do you Give a S

• T in everything you do? We call that GAS here at CHG. Do you believe caring about your crew, culture, and community is the secret ingredient to achieving greatness? Do you want to be part of a crew of people who care about Quality, Service, Value, Pride, and have positive Energy while Developing others around them?
• Essential Job Functions
• Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting
• Ensures overall restaurant compliance to company standards, policies and laws
• Hires and terminates management-level crew members including status change and payroll process
• Creates crewmember work and training schedules
• Develops management-level crew members including performance management
• Acts as manager on duty, opens and closes the restaurant, manages cash handling
• Monitors profit and loss statements, develops and executes strategy in all areas of financial and operational performance
• Promote sales growth through QSVPED, marketing initiatives, and community involvement.
• Control labor through proper scheduling and efficiency / productivity practices.
• Track and control food cost. Oversee all food, beer and smallware orders.
• Provide support and supervision of bartenders, kitchen line cooks, servers, and server assistants.
• Provide support to the management team and marketing department.
• Clear communication with your team, the marketing team, and the operations team.
• Build personalized systems with your leadership team to standardize store-specific operations.
• Hire, Train, and Develop Team Members, Leaders, and Managers.
• Work to build your skill set through networking and career education opportunities provided by Wing Shack.
• Maintain employee and customer safety as a high priority.
• Cultivate a motivated team focused on developing their skills, leadership abilities, and personal growth within the company.

Expectation of Hours :

• 50-60 hours per week in addition to the availability to resolve situations necessitating urgent attention.
• Active management of highest volume shifts.
• Availability to assist with food truck shifts, community events, and catering
• Education, Experience, and Desired Qualifications
• Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing
• Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills
• Able to work effectively and efficiently both independently and collaboratively
• Able to recognize problems, set goals, create plans, and convert plans into action to solve problems
• Able to measure performance, subjectively and objectively with a high level of emotional intelligence
• Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly
• Able to work a variety of shifts including days, evenings, and weekends, and travel as needed for work-related functions and training
• Able to manage all public dealings in a professional manner, consistent with CHGs policies and acts as a brand ambassador inside and outside the restaurant
• 5+ years of restaurant or retail management experience
• New restaurant opening and local restaurant marketing experience preferred
• Must be 21 years of age or older
• High school diploma or equivalent required, some college preferred
• Possess a valid drivers license
• The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting, and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment, and physical activities necessary to complete the responsibilities of the job.