SUMMARY. JOB DESCRIPTION
Regional General Manager
Popular SoCal Hospitality Group is hiring. This position is responsible for overseeing the daily operations of our multiple units, including the development and performance of General Managers. In addition, they oversee the inventory and ordering of food, supplies, optimize profits, oversee labor and ensure that guests are satisfied with their dining experience. The Regional General Manager reports to the Vice President of Operations.
ESSENTIAL FUNCTIONS
Primary responsibilities include:
Oversee and manage all areas of the restaurant and make final decisions with locations assigned General Manager.
Financial
Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Food safety and planning
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality of food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper
uniforms, and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient
provisioning and purchasing of supplies. Supervise portion control and quantities of
preparation to minimize waste.
Estimate food needs, place orders with distributors, and schedule the delivery of
fresh food and supplies.
Must be ServSafe certified.
Will uphold all ServSafe guidelines
Guest service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Operational responsibilities
Ensure that proper security procedures are in place to protect employees, guests and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Personnel
Provide direction to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when
necessary, termination of employees.
Conduct orientation, explain our Philosophy, and oversee the training of new employees.
Develop employees by providing ongoing feedback, establishing performance
expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant oversight. Oversee schedules and ensure that the restaurant is staffed for all shifts.
Community Involvement
Provide strong presence in local community and high level of community involvement by restaurant and personnel.
QUALIFICATIONS
College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
Knowledge of computers (MS Word, Excel). Toast POS. Proficient in the following: food ordering & preparation, purchasing, sanitation, security, company policies and procedures,
personnel management, recordkeeping, and preparation of reports.
Must possess a valid drivers license.
Must be eligible to work in the United States.
Must agree to background and provide references.
PERSONAL REQUIREMENTS
Self-discipline, initiative, leadership ability and outgoing.
Pleasant, professional, polite manner and professional appearance.
Ability to motivate employees to work as a team to ensure that food and service
meet appropriate standards.
Must be able to handle the pressures of simultaneously coordinating a wide
range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.
Ability to coordinate multiple tasks such as food, beverage and labor cost while
maintaining required standards of operation in daily restaurant activities.
Ability to determine applicability of experience and qualifications of job applicants.
ACCOUNTABILITIES
See to it that Vice President of Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with our policies and procedures.
Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
Performs other duties and responsibilities as required or requested. SUPERVISION OF OTHERS
25+ employees each shift
WORKING CONDITIONS
Hours may vary if manager must fill in for GMs or if emergencies arise (typical work week = 50-55hours). Must have open availability. Avail to work weekends and Holidays.
Ability to perform all functions at the restaurant level, including delivery when needed.
Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.
Please send resume for consideration.
