Casual Restaurant General Manager

General Manager

Reports To: VP of Operations

Direct Reports: Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store level staff

Locations: San Jose, San Mateo, Oakland, San Ramon, Palo Alto

Compensation Package:

• Competitive wage in alignment with established compensation metrics for the position and comparable to market trends
• 10 Days Paid Vacation (80 hours) accrued by pay period during first year of employment. Available for use in year 2.
• Sick Leave (earned according to local/state/federal mandates by location)
• Medical Insurance (Paid 50% by the company after 60-day collaboration period)
• Cell Phone Reimbursement
• Commuter Benefits
• Maternity/Paternity Leave
• Free Shift Meal and discounted meals at all corporate-owned restaurants

Key Areas Of Performance:

• Fast-Casual Service and Production Operations
• HR & Labor Compliance in daily operations
• Accounting and Purchasing
• IT (minimal Point of Sale, Computer, operations knowledge)
• Public Relations
• Financial Reporting (Payroll/Labor/COG's/Managing a budget/P&L)
• Office/Admin/Payroll Support
• Special Events
• Maintenance

Supervisory Requirements:

• Supervises all Service and Production Staff for restaurant locations under the company brand/structure within a defined region or specific location.

Physical Demands:

• Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service, ability to lift/carry heavy items, and provide exceptional service to guests) during critical operational demands.

Work Environment:

• The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.

Job Description:

Position Summary:

100% Fiscally responsible for the overall performance of Operations in the Restaurant assigned. The General Manager is responsible for increasing sales and profits through financial management and leadership practice. This high-level manager role provides leadership, direction, and support to the store team with the overall goal of ensuring the effective operation and success of the restaurant or group of restaurants within the defined region. The General Manager consistently demonstrates, as well as enforces, company policies, practices, and procedures.

Essential Responsibilities:

• Sales and Profits
• Operations and Quality Standards
• Hospitality, Culture, and Community Involvement
• Franchise Operations Standards
• Recruiting and Retention
• Training
• People Development
• Employee Relations
• Policies and Procedures
• Administration

Summary of Essential Responsibilities:

• Actively participates and encourages teams' involvement in Brand sponsored activities
• Willingly assists others without being asked
• Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved
• Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result
• Ensures timely implementation, training and ongoing execution of all company initiatives and marketing promotions
• Develops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
• Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required
• Attracts, hires, on-boards and retains the best talent to meet staffing requirements and guest service standards
• Proactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issues
• Develops and executes the local store marketing plan with Marketing Director to build relationships with civic, business, school, and professional organizations to drive sales and guest counts
• Monitors that proper security procedures are in place to protect employees, guests and company assets
• Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
• Works to create and maintain an enjoyable and respectful environment for our guests and employees
• Maintains compliance with all employer's employment policies and Brand Standards to include all state, local and federal regulations
• Follows management cash handling, inventory and other operational procedures as outlined by company standard operating procedures
• Maintains & implements a strong commitment to guest satisfaction
• Completes all other tasks and duties as assigned.

Requirements:

Position Qualifications:

• Three to five years supervisory/management experience in the restaurant, hospitality, or retail industry preferred
• Demonstrated success in financial management and people development
• Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirements
• Must have computer and Point of Sale (POS) skills with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the company
• Ability to successfully perform all job duties of all service positions in the restaurant
• Ability to work a minimum of 55 hours a week if business demand requires it
• Food Safety Manager certification required
• Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
• Ability to communicate effectively, both orally and in writing, in the English language
• Possesses basic math skill (add, subtract, multiply, divide)
• Places a value on diversity, community, and shows respect for others
• Proven ability to problem solve and handle high stress situations
• Ability to interpret financial statements and understand contributing factors
• Must be prepared to multitask in accordance with the demands of the business
• Ability to identify and anticipate opportunities and implement corrective action steps
• Ability to work weekends, holidays, and evenings