General Manager

About the role

Responsible for leading and managing a restaurant with a sales volume of $650,000 to $2.5M. Responsible for the day to day leadership of people and financial management in order to achieve a return on investment. Responsible for maintaining restaurant standards to include the quality of food, friendliness of service, cleanliness and safety of employee and guests.

Responsibilities

• Staff the restaurant with “A” Players.
  • Attract, select and retain quality employees and hourly management for restaurant operations.
  • Implement effective local recruitment techniques in order to properly staff the restaurant.
  • Effectively on-board and train employees to brand standards.
  • Continuously coach, provide feedback and develop employees and management to build a quality team.
  • Schedule development and positioning employees.
  • Facilitate employee meetings on a periodic basis.
• Communicate to leadership all issues pertaining to employee matters.
• Drive Radical Hospitality for the guests.
• Maintain all standards of excellence in the restaurant in alignment with the quality of the food, friendliness of service, cleanliness of facility and safety of team members and guests in order to meet or exceed brand standards in every aspect of the restaurant.
• Ensure employees follow all recipes, procedures and policies of the company.
• Lead the investigation and resolution of guest complaints and feedback.
• Ensure equipment is operating efficiently and the facility is maintained according to company standards.
• Manage Local Store Marketing efforts by working with the marketing team.
• Build and maintain quality relationships with the community.
• Lead and manage catering sales for store.

Requirements

• Education and Work Experience Required:
  • A high school diploma or equivalent required.
  • An associate degree in business or related field preferred or equivalent experience in restaurant operations.
  • Must be ServSafe certified.
  • At least 2 years restaurant management experience is required.

Qualifications

• Knowledge, Skills, and Abilities:
  • Quality Restaurant Operations.
  • Quality communication and facilitation skills to multiple audiences.
  • Financial Acumen.
  • Marketing techniques.
  • Organizational skills.
  • Computer skills.
  • Excellent conflict resolution skills.
  • Safe Driving skills.
  • Excellent leadership and management.
  • Demonstrates the ability to quickly develop positive working relationships.
  • Ability to multi-task.
  • Ability to effectively lead a restaurant team to achieve company goals.
  • Ability to serve in a self-directed role.
  • Adherence to company core values – Quality Way.

Physical and Cognitive Requirements

• While performing the duties of this job, the employee is regularly required to communicate clearly, move, and remain in a stationary position.
• The employee must occasionally transport and/or move up to 50 pounds.
• The employee must regularly be able to detect, perceive, identify, recognize, judge, inspect, estimate, observe, and assess items, information, and objects in an office or remote office setting; or restaurant environment.

Work Environment

• The noise level in the work environment is usually moderate.

Pay

Compensation is commensurate with experience.

Schedule

Schedule is flexible and will be discussed during the interview process.