Restaurant General Manager - Flagship Restaurant Group

Flagship Restaurant Group is looking for a high energy, charismatic individual who is passionate about restaurant hospitality to join our management team at Pyro!

The General Manager, working closely with and reporting to the Regional Operations Director, is responsible for managing daily operations of our restaurant while striving to create a comfortable and professional atmosphere for both guests and employees.

An Ideal Candidate:

• Is truly passionate about floor presence, engaging with guests, and excited about consistently exceeding their expectations.
• Demonstrates self-discipline, initiative, great communication skills, and an outgoing personality that employees enjoy working with. 
• Is committed to providing visible leadership and direction to management team and employees focused on and ensuring compliance to company policies, procedures, and quality standards.
• Recognizes the significance of holding people accountable, while maintaining a constructive workplace atmosphere that fosters teamwork, transparent communication, and a commitment to continuous improvement.

Compensation + Benefits:

• $80,000 - $90,000 annual salary, depending upon experience
• Quarterly Bonus Opportunities
• 401(k) plan with company match
• Company-sponsored plans including health, dental, vision, and health savings
• Generous Paid Time Off package
• Meals while working and 50% off dining discount at all Flagship Restaurant Group locations
• Comprehensive management training and leadership development programs

Qualifications:

• Must have a minimum of 3-5 years of management experience in a full-service, high-volume restaurant or related hospitality industry.
• A college degree is preferred, but a combination of practical experience and education will be considered as an alternative. A degree in hotel/restaurant management is desirable.
• Knowledge of computer programs like MS Word, Excel, Outlook, and familiarity with restaurant management software.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver’s license, be eligible to work in the United States, and agree to background check, upon request. 

Responsibilities and Duties:

• Operational Excellence: Actively work the floor to ensure exceptional service, engaging with guests and employees while promptly addressing any concerns or issues. Oversee and manage all aspects of restaurant operations while upholding and executing our service and training standards, high food quality standards, and compliance with policies and procedures.
• Team Leadership and Development: Lead and inspire a team of 25+ employees per shift by providing support and clear direction on operational matters, setting performance expectations, offering ongoing feedback, and identifying coaching opportunities for employee development. Assist team to recruit, hire, and retain high quality team members.
  
• Accountability for Operational Standards: Take appropriate actions to address performance gaps regarding guest satisfaction, employee productivity, profitability, and safety standards. Listen and respond to guest and employee concerns and issues with an open mind and creative problem-solving skills. Thoroughly investigate and resolve complaints concerning food & beverage quality and service. Establish a safe working environment where proper sanitary and safety procedures are in place to reduce the risk of injuries and accidents. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Notify Regional Operations Manager of all pertinent issues and takes prompt corrective action where necessary.
• Financial Performance: Adhere to budgetary guidelines and drive operational efficiencies to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Responsible for ensuring that all financial (invoices, waste, payroll deductions, etc.) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.   

At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion.

Flagship Restaurant Group is an Equal Opportunity Employer