Job Title: Restaurant General Manager - New Restaurant in Walnut Creek.
Job Purpose: The General Manager is responsible for managing and organizing daily restaurant operations with the goal of controlling costs and providing a high-quality experience to customers. You would perform all duties of a manager such as protecting the brand standards, increasing revenue protection, team building, and assuring adherence to process controls for managing labor, facilities, and guest relations.
Key Responsibilities:
External Operations
- Manages daily activities to achieve excellence in restaurant operational performance.
- Provides an exceptional experience for the guests by ensuring proper training and holding the restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with the restaurant's brand systems, procedures, and food safety requirements.
- Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness
- Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner and ensures positive resolution.
- Ensures the management team and staff understand and operate all systems correctly.
- Passionate about providing a high-quality guest experience that is evident to our guests.
- Demonstrates guest service techniques and ability to manage in a fast-paced environment.
- Serves as a role model for excellent guest service.
Internal Operations
- Recruits select, trains, develops, and evaluates restaurant employees.
- Monitors staffing levels to ensure sufficient development and talent; ensures systems for training employees on workstations are fully implemented and adhered to by management and crew
- Creates a restaurant environment that is “employee-friendly,” fun, clean, and safe; take accountability for motivating and inspiring employees to achieve high performance; treats all employees with respect and dignity, and regularly recognizes and rewards employees.
- Serves as a strong role model who motivates and inspires employees.
- Understands the importance of and provides employees with quality and timely performance feedback and reviews.
- Fully understands and complies with all state and federal labor laws and regulations.
Sales & Profits
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Focuses efforts on increasing restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall business
- Considers the cost/benefit impact of financial decisions and works to protect the restaurants brand.
- Monitors costs and adherence to budget and restaurant goals.
Fostering the Culture:
- Demonstrates a passion for the business and pride in the restaurants brand; ability to manage professionally with integrity, honesty, and trust that promotes the brand culture and values and demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with the management team and crew.
- Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task, and effectively manages conflict.
Business Management:
- Is willing and able to adjust to multiple demands, shifting priorities, ambiguity, and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency; and works toward achieving goals.
- Consistently makes high-quality decisions based on experience, policy, and procedure or knowledge of the setting, and exercises discretion and independent judgment on important restaurant business matters.
- Attends priorities, delegates work, and systematically conducts follow-up; demonstrates attention to detail; and is well organized in all aspects of job performance.
QUALIFICATIONS
Experience:
- Minimum of 9 years’ experience in table service restaurants.
- At least 3-year verifiable management experience.
Knowledge/Skills/Abilities
- Must complete Restaurant Manager ServSafe certification.
- Is a self-starter who takes initiative and willingly accepts responsibility.
- Strong knowledge of front of house and back of house operations
- Great energy, solid leadership skills and the ability to multi-task.
- Ability to work under pressure and deal with stressful situations during busy periods.
- Proficient knowledge of personal computers and related software applications.
- Demonstrates integrity and ethical behavior.
- Bilingual in Spanish and English (Preferred)
Physical Requirements
- Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs.; ability to move freely throughout the restaurant; ability to operate restaurant equipment
Schedule
- Full time availability including nights, weekends, and holidays.
Compensation
- Salary - Depending on Experience
Benefits
- Bonus Program
- Sick/Vacation Pay
- Medical Insurance Coverage
