General Manager at Confidential company

Duties:

Decision Making - Autonomous Decision Making by General Manager

• Staff hires • Scheduling/Staff • Staff termination • Facilities management

Influence in Decision Making

• Local vendor relationships • Management hires • Management separation
• Compensations of hourly employees • Local store marketing • Budget development • Facilities – major
• Management training

• Menu change • Menu prices • Operating hours • Ordering • Community involvement and food drops
• Marketing campaigns • Policies facilities

• Company Plans • Annual Goals and Objectives – Company and Restaurant • Company Metrics

Core requirements:

• Minimum of 3 to 5 years of restaurant management experience in high-volume fast casual
• Eager to grow with the company 
• Take charge attitude
• New opening experience a PLUS
• Excellent attention to great customer service
• Confident/assertive, fair and lead by example with employees
• Able to manage business targets and controls. Set goals and hit them.
• Work well with systems and operational standards
• Upbeat attitude and aggressive work ethic
• Prior catering and experience with delivery/dispatching is a plus.
• Desire to build a high paying career
• Must have relevant work history and available references
• Desire to work side by side and grow with ownership and brand leadership team
• High volume management experience – 3 - 5 years • Financial responsibilities/accountabilities
• Kitchen management experience • Multi – Unit Experience is a plus
• Successful employment track-record with proven longevity
• Respectful of people and culture • Confident in their ability to lead • Proactive Leader
• Composure under pressure • Passionate • Detail Oriented • Consistent in words, actions and leadership
• Hospitality Leader • Empathic Listener • Ability to hold others accountable
• Respectful of people and culture • Confident in their ability to lead • Proactive Leader
• Composure under pressure • Passionate • Detail Oriented • Consistent in words, actions and leadership
• Hospitality Leader • Empathic Listener • Ability to hold others accountable
• Overall full-service knowledge • Formal college level education – Optional
• P & L Knowledge/Financial Knowledge • Safety and Sanitation Fundamentals
• Hold all required licenses and certifications
• Market knowledge of where they are located – Preferred/ Optional
• High volume management experience
• Financial responsibilities/accountabilities
• Kitchen management experience • Multi – Unit Experience is a plus
• Successful employment track-record with proven longevity