Restaurant General Manager

About the Role

At Border Foods, we work with a people-first mantra. As a General Manager, your mission is to reinforce the Border Foods CORE values: Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. The purpose of the General Manager is to make the lives of employees and guests better by creating opportunities to positively impact life experiences.

Responsibilities

• Guide team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner.
• Schedule and deploy the team correctly.
• Monitor the performance of each team member and hold them accountable for standards and expectations.
• Ensure a quality customer experience by driving fast and friendly service.
• Maintain point of sale system by reporting all system failures and verifying download accuracy (e.g., pricing updates, menu changes).
• Ensure health and safety standards are met and adhere to all local, state, and federal laws and guidelines.
• Create unity in the team by building cross-functional relationships.
• Respond to team member questions and resolve employee issues in a timely manner.
• Provide a restaurant that is a safe place for team members to work and customers to visit.
• Navigate challenging situations and provide appropriate guidance.
• Motivate and support the team through active listening and effective communication.
• Represent Border Foods in handling customer complaints and issues, demonstrating a sincere approach to finding solutions.
• Instill a recognition culture that creates a positive work environment.
• Develop short-term and long-term strategies for restaurant success.
• Deliver profit by utilizing and interpreting the P&L to make appropriate financial adjustments.
• Source, hire, and develop excellent team members.
• Conduct new hire orientation and develop training plans for each new hire.
• Minimize loss through strict observance of cash handling policies, proper training, and compliance with accounting/banking requirements.
• Demonstrate efficient labor control, inventory control, and waste management.
• Build the capabilities of your team while identifying strengths and opportunities.
• Provide learning and development opportunities for all team members.
• Offer guidance on personal development opportunities and career paths.
• Demonstrate active and timely coaching capabilities.
• Seek and share ideas to help others succeed, creating and leveraging tools, resources, and information.

Requirements

• Minimum of three years of restaurant or retail experience, or combined experience and education.
• Experience with sales building, P&L statements, recruiting, and training.
• Proven track record of successful hiring and retention.
• Ability to work early mornings, evenings, late nights, weekends, and some holidays as needed.
• This exempt management position is expected to work a minimum of 50 hours per week, with additional hours as needed.
• ServeSafe Certified.
• Must be at least 18 years of age.
• Valid driver’s license and vehicle insurance.
• High school diploma or equivalent.

Benefits

• Top pay in the industry: Make up to $100,000 a year with base pay plus top-tier bonus potential.
• Trip to Mexico! Every year, we reward our top performers on our Best of the Best trip to Mexico (85 General Managers in 2020).
• Bonus program: Potential to earn up to an extra forty thousand dollars annually in bonus alone.
• Education programs, including GED and tuition reimbursement offerings.
• Scholarship opportunities.
• Medical, dental, and vision benefits offered for all positions – even part-time!
• Free food.
• Vacation Time (Paid Time Off), sick, and holiday pay.
• Vacation Donation Program.
• An incredible culture that encourages career growth and support.

Pay

$50,000 per year - $100,000 per year

Schedule

This exempt management position is expected to work a minimum of 50 hours per week, with additional hours as needed to meet business and operational demands.

Physical Demands

The physical demands for this position include sitting, standing, bending, lifting, and moving intermittently during working hours. These requirements may be accomplished with or without reasonable accommodation.