General Manager

About the role

Responsible for leading and managing a restaurant with a sales volume of $650,000 to $2.5M.

Essential Functions:

• Staff the restaurant with “A” Players.
• Attract, select, and retain quality employees and hourly management for restaurant operations.
• Implement effective local recruitment techniques 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.
• Facilitate employee meetings on a periodic basis.
• Ensure that team members and management abide by company policies, procedures, and federal, state, and local laws.
• 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.

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.

Hit Food Cost and Labor Cost Standards. Responsible for driving the financial results of the unit in order to achieve a return on investment. Consistently grow sales and revenue year over year. Ensure proper control are in place for cost of sales, labor, payroll, and other controllable costs in order to protect the business.

Maintain the restaurant facility and equipment in working order. Consistently exhibit the actions/behaviors which best demonstrate the company values; perform all other tasks as directed by the company leadership team to include all Above Store Leadership and their assigned representatives; always represent Moe’s and Quality Fresca, LLC as a professional in every aspect of performance.

Qualifications

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.

Skills

Required 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.