Fine Casual Restaurant General Manager
Curry Up Now
Restaurant General Manager Job in San Francisco, CA
JOB TITLE: General Manager
REPORTS TO: VP of Operations
DIRECT REPORTS: Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store level staff
LOCATIONS: San Jose, San Mateo, Oakland, San Ramon, Palo Alto
Competitive wage in alignment with established compensation metrics for the position and comparable to market trends
10 Days Paid Vacation (80 hours) accrued by pay period during first year of employment. Available for use in year 2.
Sick Leave (earned according to local/state/federal mandates by location)
Medical Insurance (Paid 50% by the company after 60-day collaboration period)
100% Paid Dental Insurance
100% Paid Vision Insurance
100% Paid Off-The-Job Accident Insurance
Cell Phone Reimbursement
Free Shift Meal and discounted meals at all corporate-owned restaurants
KEY AREAS OF PERFORMANCE
Fast-Casual Service and Production Operations
HR & Labor Compliance in daily operations
Accounting and Purchasing
IT (minimal Point of Sale, Computer, operations knowledge)
Financial Reporting (Payroll/Labor/COG's/Managing a budget/P&L)
Supervises all Service and Production Staff for restaurant locations under the company brand/structure within a defined region or specific location.
Position will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service, ability to lift/carry heavy items, and provide exceptional service to guests) during critical operational demands.
The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes.
The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position.
The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary.
This job description does not constitute a contract for employment and may be changed at the discretion of the company Leadership with or without notice.
100% Fiscally responsible for the overall performance of Operations in the Restaurant assigned. The General Manager is responsible for increasing sales and profits through financial management and leadership practice. This high-level manager role provides leadership, direction, and support to the store team with the overall goal of ensuring the effective operation and success of the restaurant or group of restaurants within the defined region. The General Manager consistently demonstrates, as well as enforces, company policies, practices, and procedures.
Sales and Profits
Develops and implements creative and targeted sales-building strategies with the Corporate Office to ensure optimal sales and earnings
Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets
Meets or exceeds budgeted sales in the Area.
Maximizes profits and Area by controlling expenses within established budget guidelines
Identifies, evaluates and responds appropriately to labor efficiency problems
Monitors restaurant management and employee schedules
Assists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas
Executes and follows up on the financial results on a period basis
Executes and is accountable for all controllable financial results on a period basis according to plan
Operations and Quality Standards
Ensure all restaurants meet or exceed the company's Operations and Quality Standards
Performs visitations at other Bay Area restaurants on a frequent basis to ensure uniform service strengths and developmental opportunities as they relate to quality standards. Provides a summary of visitations to company leaders on an ongoing basis.
Completes and maintains an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG's, Revenue Analysis, Open Projects, etc.
Develops and implements action plans to rectify negative assessments
Ensures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards
Follows and enforces compliance with all brand and company standards, company policies and procedures
Creates and maintains schedule for all staff according to business demand
Provides coverage when necessary
Constant interaction with Culinary/Bar Leaders, AGM's, and all Corporate Leadership on all menu offerings/changes/pricing. This includes coordination with Catering/Events in producing and maintaining catering/events offerings
Hospitality, Culture, and Community Involvement
Responds immediately to all customer issues to ensure guest satisfaction has been achieved
Checks with service staff daily to monitor employee and guest satisfaction, interaction, and engagement for their area
Monitors progress of the Assistant General Manager's ability to invoke positive change among their team
Responsible for providing direction to the AGM and all staff with regards to achieving the standard that is established in the company values
Understands and is capable of telling the story of the restaurant, how it was started, what it means and how it relates to communities in which our restaurants are located
Identifies opportunities for partnerships with local organizations
Promotes corporate citizenship and social responsibility
Franchise Operations Standards
Must be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role.
Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements and/or be willing and able to support Franchise Training in your restaurant.
Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.
Must be confident in understanding, using, and deploying the Learning Management Platforms as assigned by the Corporate Team.
Recruiting and Retention
Responsible for staffing, training, retention and turnover of staff
Maintains staffing according to budgeted levels
Forecasts staffing needs with HR and Corporate Operations Leader
Works collaboratively with HR to create and maintain plans for developing internal candidates for promotion
Conducts interviews with AGM for store level staffing
Collaborates with HR to conduct exit interview process with all management that leave the company
Conducts training for managers, Franchise Operators, and service staff on all operational processes and procedures; conducts training on new products and refresher training as necessary
Trains team in changes in company policy or procedures
Helps in identifying potential problems and develop solutions
Works with HR to train in use of performance development tools
Ensures proper training of Trainees and monitors effectiveness of training programs
Must identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant.
Develops managerial and leadership abilities of restaurant staff with HR
Reinforces the company's Core Values consistently
Conducts meetings with restaurant team on a regular basis
Conducts performance development reviews on service staff and collaborates with HR on the staff members individual development plans (IDP).
Provides coaching and feedback on an on-going basis
Demonstrates positive workplace practices according to the company's values
Accurately and consistently documents performance appropriately
Responsible for following the approved termination process as outlined in the Employee Handbook
Uses consistent practices in managing performance problems
Conducts investigations as required for cash, harassment or any unfair employment practice complaints. Requests assistance from HR as needed for advice
Coaches staff for improved performance
Identifies, evaluates and responds appropriately to labor efficiency problems
Works with other service and culinary management leaders to define potential issues/problems and assist the corporate restaurant team in building solutions
Policies and Procedures
Ensures compliance on procedure outlined in all company reference manuals
Ensures compliance on company cash control, and safety and security policy
Monitors Internal Audit Controls within each restaurant on a frequent basis
Ensures accidents and incidents are reported to HR in a timely manner
Monitors procedures for resolving Health Department violations promptly
Helps to monitor employee files and payroll records in accordance with company guidelines
Monitors compliance with all Equal Employment Opportunity and labor laws (state/federal)
Ensures compliance with HR/Financial Audits
Ensures that proper I-9 identification and required information is in compliance during on-boarding
Completes all required financial reports accurately
Completes all timecard edits and completes DAILY logs of operational summaries. Scans all proper forms, including timecard edit forms to HR upon completion DAILY.
Responds to weekly and period P& L statement and take corrective action as necessary
Reviews all other company generated reports to ensure that proper control and performance is being maintained
Researches and processes invoices in a timely manner in PlateIQ (All invoices MUST be in and approved by Wednesday weekly)
Reports weekly numbers to leadership in a timely manner
Provides and maintains monthly calendars of events, meetings, and store requirements
Completes expense reports on a period bases
Ensures the store complete cash audits, deposits, and End of Day Reports nightly
Processes Payroll data in a timely manner by making sure all pay period data is accurate and submitted by the end of business on MONDAY of a pay week
Checks e-mail and Glip 3 times per day and responds to ALL inquiries appropriately. Once at the beginning of your shift, once in the middle of your shift, and once prior to leaving.
Summary of Essential Responsibilities
Actively participates and encourages teams' involvement in Brand sponsored activities
Willingly assists others without being asked
Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved
Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result
Ensures timely implementation, training and ongoing execution of all company initiatives and marketing promotions
Develops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required
Attracts, hires, on-boards and retains the best talent to meet staffing requirements and guest service standards
Proactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issues
Develops and executes the local store marketing plan with Marketing Director to build relationships with civic, business, school, and professional organizations to drive sales and guest counts
Monitors that proper security procedures are in place to protect employees, guests and company assets
Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
Works to create and maintain an enjoyable and respectful environment for our guests and employees
Maintains compliance with all employer's employment policies and Brand Standards to include all state, local and federal regulations
Follows management cash handling, inventory and other operational procedures as outlined by company standard operating procedures
Maintains & implements a strong commitment to guest satisfaction
Completes all other tasks and duties as assigned.
Three to five years supervisory/management experience in the restaurant, hospitality, or retail industry preferred
Demonstrated success in financial management and people development
Knowledge of OSHA and EEOC regulations, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirements
Must have computer and Point of Sale (POS) skills with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the company
Ability to successfully perform all job duties of all service positions in the restaurant
Ability to work a minimum of 55 hours a week if business demand requires it
Food Safety Manager certification required
Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
Ability to communicate effectively, both orally and in writing, in the English language
Possesses basic math skill (add, subtract, multiply, divide)
Places a value on diversity, community, and shows respect for others
Proven ability to problem solve and handle high stress situations
Ability to interpret financial statements and understand contributing factors
Must be prepared to multitask in accordance with the demands of the business
Ability to identify and anticipate opportunities and implement corrective action steps
Ability to work weekends, holidays, and evenings