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. Maintains 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.
  • Achieve quality food, friendliness of service, cleanliness of facility and safety of team members and guests.
  • Drive Radical Hospitality for the guests.
  • Communicate to leadership all issues pertaining to employee matters.
  • Facilitates employee meetings on a periodic basis.
  • Ensures that team members and management abide by company policies, procedures and federal, state and local laws.
• Manage Local Store Marketing efforts by working with the marketing team.
  • Builds and maintains quality relationships with the community.
  • Leads and manages 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.
  • Grows sales and revenue year over year.
  • Maximizes profitability by assuring proper control are in place for cost of sales, labor, payroll, and other controllable costs in order to protect the business.
  • Ensures management and employees adhere to operational systems and procedures.
  • Ensures product availability.
• Maintain the restaurant facility and equipment in working order.
  • Reviews, analyzes profit and loss statement on a period basis.
  • Diagnoses opportunities and develops an action plan to correct deficiencies.
  • Aligns with leadership on action plan and implements.

Requirements

• Education and Work Experience Required:
  • High school diploma or equivalent required.
  • 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

• 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

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.

Physical Requirements

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