Jump start your hospitality career with one of the biggest growing fast casual dining concepts in the United States!
The General Manager will perform hands on tasks to train employees and respond to customer service needs. This role provides overall leadership through building a culture of recognition while motivating the team with the goal of operational excellence.
The Day-to-Day: Build People Capability
- Drives culture, problem solves, resolves conflicts, communicates and motivates to drive results through others
- Recruit and equip high quality operators to deliver great customer experiences
- Build a healthy and robust bench of developed and capable Managers and Team Members
- Leads performance management process for all employees in their restaurant
- Leverage culture and people capability to fuel brand performance
- Provides leadership and coaching, developing Manager’s and Team Members
Deliver a Consistent Customer Experience
- Ensure complete and timely execution of local marketing programs
- Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
- Control day-to-day operations by scheduling labor and ordering food and supplies, to successfully fulfil the needs of a $2.0m - $3.0m plus restaurant with average daily
transactions of 500-800 - Ensure local health and safety codes, and company safety and security policies are met
- Drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards
- Tracks, analyzes, and identifies root causes of customer complaints and leads management team to implement systematic solutions
- Monitors restaurant performance and provides coaching to the team to meet performance targets
Grow the Brand, Sales and Profits
- Control Profit & Loss by following cash control procedures, maintaining inventory, managing labor, and reviewing financial reports
- Ensure maintenance of equipment, facility, and grounds using a Preventative Maintenance Plan based on Company Standards
- Analyzes sales, labor, inventory and controllables on a continual basis and coaches on corrective action to meet or achieve margin and sales growth targets
Minimum Requirements - Is This You?
- High School minimum
- 1-3 years of operational management experience in the Fast Casual Restaurant industry including Profit & Loss responsibility
- Basic business math and accounting skills to manage Profit & Loss in their restaurant
- Strong interpersonal and conflict resolution skills
- Good verbal/written communication skills and strong interpersonal and conflict resolution skills with exceptional team building capability
- Strong analytical/decision-making skills
- Basic personal computer literacy
- Is passionate about providing excellence in execution of quality food, service, cleanliness and speed standards
- Is a Dynamic, energetic and positive leader, a self-starter and is proactively driven
- Provides leadership and coaching for each employee in their restaurant
- Demonstrated track record of workplace achievement in the selection, coaching and
development of managerial employees - Proven ability to drive customer satisfaction, financial performance and employee
satisfaction
