Job description
The General Manager is a single unit, senior level leadership position that reports directly to the owner-operator. This role is responsible for executing brand standards, policies, and financial targets in all areas of the operation. You’ll manage and report on inventory, staffing & labor, revenues, and profits weekly. You’re in the people business; so you’ll have to recruit and hire top talent for your team and interact with guests and provide great service. This is an aggressive brand blazing a new trail for the industry. You’ll use the latest technologies to manage and report on the operation so you must be tech savvy. You’ll work nights, weekends, and some holidays. You gotta love that restaurant life; we hustle hard here but the reward is great.
What’s Expected of You
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- Your location maintains an average health inspection score of 95% or higher. Ensure safe food handling, cleanliness, and security policies are met according to company and local health standards.
- Blanket completion scores 80%. This is the tool for tasking, measuring, and rewarding our operation. You will be the product lead for all BOH elements of this tool and will be responsible for ensuring operational compliance by all users.
- 80% 5 Star Reviews weekly. Coach impressive service to the staff, handling guest concerns at the table with excellence, and manage voids & comps to appropriate levels.
- New Hires are up to speed within 10 days of hire date with 80% knowledge score. Recruit top talent, set up training schedules, host orientations and validate the training programs are followed with each hire to ensure their successful onboarding and longevity.
- Food cost is within 1.5% variance from target. Monitoring proper food handling, recipe adherence, waste tracking, and inputting voids, comps, and discounts into back office administration system. Review ordering protocols and vendor prices every quarter to ensure best deals on needs.
- Labor cost is within 2% variance from target. Approve all team schedules for the forecasted sales and keep team members on task during shift to maximize productivity. Payroll review due Mondays by 10am. Respond to volume drops by phasing shifts and jumping into positions when necessary.
- Be in the Black. Not only is this our signature color for all things uniform, merch, and packaging, it’s also THE financial goal. Manage all the above, stay on brand, and ensure financial success for your restaurant.
Qualifications
ServSafe Certified & TIPS Certified in good standing, 3-5 years of high volume restaurant general management experience required, Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, POS System Admin, Scheduling, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus, Staff Leadership. Knowledge of Toast POS, Toast Payroll, Homebase a plus!
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Work Remotely
- No
Job Type: Full-time
Pay: From $67,500.00 per year
Benefits:
- Employee discount
- Paid training
Restaurant type:
- Bar
- Casual dining restaurant
Shift:
- Day shift
- Evening shift
Weekly day range:
- Weekend availability
Experience:
- General Restaurant Management: 3 years (Required)
License/Certification:
- TIPS Certification (Preferred)
- ServSafe Certification (Preferred)
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Work Location: In person
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