Restaurant General Manager

About the role

The General Manager at First Watch is responsible for managing the day-to-day operations of a restaurant, ensuring profitability, and fostering a positive work environment.

Responsibilities

• Provide management coverage of operating hours and direct supervision of operations in an individual restaurant
• Meet or exceed established sales, revenue and profitability goals, SLEBITDA movement in a positive direction
• Define, manage and oversee the monthly and annual sales objectives for the restaurant
• Manage and ensure that all revenues, cash, credit or company collateral are properly deposited and accounted for, and are secured into the company’s operating bank account
• Identify and resolve sales and profit problems at the restaurant
• Ensure the integrity and operational functionality of all POS and security systems and equipment
• Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
• Ensure company standards in product and restaurant specifications
• Ensure safe working conditions as required by OSHA and federal, state and local governing bodies
• Report and arrange for any necessary maintenance and repair work
• Manage all internal/external communications in a timely and effective manner
• Verify and complete all required paperwork on a timely basis
• Supervise, guide and train team members both front of the house and back of the house to meet established objectives
• Communicate with managers, hourly employees, and customers, and provide positive feedback and promote a positive image of the restaurant and good employee morale
• Able to perform the duties and responsibilities of all positions at the restaurant and proficient in performing such duties, in order to role model and teach appropriate skills and behaviors in the restaurant, and through instruction and supervision, train and develop managers and hourly employees
• Train staff in all proper EOD procedures, including check out procedures
• Regularly counsel and coach managers and other employees
• Lead and run a shift effectively and develop and train Operations Managers to do the same
• Conduct and determine regular managerial staff meetings and team member meetings
• Set goals and assignments for managerial and hourly team members, including recognizing good performance and coaching poor performers
• Delegate management responsibilities to managerial staff and assign tasks to team members, and ensure all required responsibilities and tasks are performed and completed effectively
• Execute effectively and train other managers to do the same – use of the Daily Shift Card and Red Book
• Train management/staff in all proper EOD procedures, including banking
• Utilize “time chit” method of daily employee performance review
• Ensure maintenance of a safe and harassment free workplace
• Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints
• Initiate and follow-up of phone call and email communications in a timely manner and as appropriate

Qualifications

• Staff/Budgetary Responsibilities: The General Manager will typically have 1-2 direct reports and be responsible for a staff of up to 40 employees. The General Manager will be responsible for revenue operations in excess of one million dollars.
• Additional Requirements: A High School Diploma, Bachelors of Arts – concentration in food & beverage, business, marketing or management is preferred, Minimum three to five years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred, Must have completed Culinary and Food Expert (CAFÉ) training program, Effective oral and written communication skills, Regularly work 50-55 hours per week, Must hold a valid driver’s license and drive for company business as required, Ability to manage, lead, coach, teach and train others, including with respect to management responsibilities, culinary duties, and host and service duties, Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives, Human Resources management skills in employee relations, recruiting and retention and employee recognition, Ability to supervise and oversee employees in roles from entry level to mid-level management, Ability to work with no supervision and prioritize all operations of the restaurant, Ability to make difficult and quick decisions, Advanced analytical and problem solving skills, Excellent computer skills with emphasis on MS operating systems, Exceptional organizational skills and attention to detail, Strong communication, presentation and writing skills, Ability to communicate effectively with all levels of management, Ability to work well under pressure in a fast paced, dynamic environment, Ability to multitask and prioritize effectively, Ability to effectively manage teams as well as work effectively as part of a team, Passion for providing excellent service and quality

Additional Physical Requirements

• Must be able to continuously see
• Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color
• Must be able to occasionally sit, drive, type, and make fine discriminations in sound
• Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.
• Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
• Must be able to tolerate temporary exposure to extreme temperatures and temperature changes

Benefits

First Watch offers competitive benefits including health insurance, retirement plans, paid time off, and more.

Pay

Compensation details are provided in the job description and may vary based on experience and location.

Schedule

Hours of operation and shift patterns are determined by the restaurant and may vary based on location.