Locally owned Mexican restaurant chain is looking for an experienced:
Full Service Restaurant General Manager (GM)
The GM delivers revenues and profits by developing, marketing, and providing appealing restaurant service along with successfully managing staff.
​Duties for the GM include:
Meets restaurant financial objectives by; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks.
Accomplishes company goals by accepting ownership for new and different requests; exploring opportunities to add value to job requirements.
Required to work a minimum of 40 hours a week and no more than 50 hours a week.
QUALIFICATIONS:
Minimum of 5 years or more of previous food service, retail or restaurant supervisory experience
Knowledge and skills in analyzing overall financial performance of restaurant
Knowledge and skills in staffing
Knowledge of Labor Laws
Local restaurant marketing experience
Ability to lead, motivate, and empower
Ability to align staff with a safe and respectful work culture by balancing seriousness and having fun
Ability to manage basic tasks, the restaurant’s staff and fiscal operations
Takes initiative
Has excellent verbal and written skills
Bilingual in English and Spanish preferred
Ability to manage all public dealings in a professional manner
Ability to recognize problems and problem solve
Ability to accept feedback and willingness to improve
Ability to set goals, create plans, and convert plans into action
Ability to measure performance, subjectively and objectively
Is a Brand ambassador both in and outside of the restaurant
BENEFITS
Health insurance is fully covered
One week paid sick leave annually
One week paid vacation annually
Quarterly bonuses based on performance
