General Manager

About the Role

Swensons is a unique concept where no two days are ever the same. As a Manager, you will lead and manage team members in a growing brand, creating an energetic atmosphere focused on delivering great guest and team member experiences. This role offers the opportunity to control your own destiny and grow within a company that values entrepreneurial spirit and aims to be the best in brand.

Responsibilities

• Effectively onboard and train team members to brand standards.
• Continuously coach, provide feedback, and develop team members to build a quality restaurant team.
• Develop schedules and position team members appropriately.
• Attract, select, and retain team members and hourly management for restaurant operations using effective local recruitment techniques.
• Direct team members, assign duties, and ensure quick and friendly service to guests and internal team members.
• Facilitate periodic team member meetings.
• Ensure restaurant team members and management abide by company policies, procedures, and federal, state, and local laws.
• Communicate all team member matters to leadership.
• Drive financial results to achieve a return on investment, consistently growing sales and revenue year over year.
• Forecast sales and adjust as needed to maximize profitability through proper controls for cost of sales, labor, payroll, and other controllable costs.
• Ensure management and team members adhere to operational systems and procedures, including product availability and accurate administrative duties.
• Review and analyze profit and loss statements periodically, diagnosing opportunities and developing action plans to correct deficiencies.
• Maintain all standards of excellence in food quality, service friendliness, facility cleanliness, and safety for both team members and guests.
• Ensure team members follow all recipes, procedures, and policies of the company.
• Drive guest satisfaction and local store marketing programs, leading the investigation and resolution of guest complaints and feedback.
• Enforce sanitary practices for food handling, cleanliness, and maintenance of kitchen and equipment.
• Ensure compliance with operational standards, company policies, and federal/state/local laws.
• Inspire and coach team members to drive excellence in core operations procedures, such as shift accountability, product projections, and cost controls.
• Identify and develop team members by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
• Prepare schedules and ensure the restaurant is staffed for all shifts, maintaining an accurate and up-to-date staffing plan.
• Consistently exhibit company values and perform all tasks as directed by leadership.

Requirements

• 3-5 years of coaching, training, and development experience in a high-volume food service management role.
• 3-5 years’ experience as a restaurant General Manager at a high-volume level.
• Legal right to work in the United States and provide proof.
• Valid driver’s license, reliable transportation, and ability to travel for work purposes.
• Strong interpersonal and conflict resolution skills.
• Ability to quickly develop positive working relationships.
• Positive, energetic, “can do” attitude with the ability to work on your feet for the entire length of a shift in a fast-paced environment.
• Exhibit good manners, proper personal hygiene, and work successfully in a team environment.
• Flexible work schedule, including availability to work multiple shifts on a regular basis.
• Financial acumen and computer skills.

Qualifications

• Self-driven, flexible, and leads by example with strong interpersonal skills.
• Ability to build emotional connections with guests and team members.
• Detail-oriented, organized, and respectful with the ability to develop the entire team.
• Strong financial acumen and cost management skills.

Benefits

• Competitive salary plus monthly bonuses (for highest volume locations).
• Weekly paycheck.
• Medical, dental, and vision insurance.
• Life insurance, short-term and long-term disability.
• 401k/Roth with employer match.
• Career advancement opportunities.

ADA Requirements / Physical Standards

• Exposure to extreme temperatures based on variable weather conditions inside and outside the restaurant.
• Must be able to stand and exert well-paced mobility and reasonable range of motion (e.g., bending, stooping, standing, walking, stirring) for up to ten hours.
• Able to safely respond in emergency situations to avoid imminent dangers to self and others.
• Safely transport up to 30 pounds repetitively throughout a shift.
• Ability to safely operate blenders, frozen drink machines, grills, fryers, and other kitchen equipment as needed.
• Ability to safely place plates, utensils, pans, and cases on both high and low shelves.
• Must possess finger and hand dexterity for using small tools and equipment.
• Ability to safely work in an environment that includes wet floors, temperature extremes, and loud noise.
• Ability to read, write, and communicate verbally, and listen attentively to team members, guests, vendors, and visitors.
• Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands.