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The General Manager is a highly organized and enthusiastic individual who is hospitality-driven, enjoys great food, and has an entrepreneurial approach. The General Manager develops and maintains thriving teams; sustains efficient operations; and engages guests with a focus on strengthening sales.
Requirements:
State Issued Driver's License and Reliable Transportation
Background Check
Available Nights, Weekends, Holidays, and On-Call
ServeSafe Certification (upon completion of training)
TIPS Certification (upon completion of training)
Qualifications:
3 to 5 years managing teams in a high-volume, full-service environment
Proficiency in Profit and Loss statements
Ability to Train and Coach Teams
Encouraging and has a Sense of Humor
Is willing to lift and carry up to 20 lbs
Has physical stamina for minimum 10 hour shift
Compensation: $52-$60K with bonus eligibility
Benefits (Medical, Dental, Vision, PTO, 401(k), $50 cell phone reimbursement)
5 vacation days (after 1 year of employment with 30 hrs or more a week)
Meal (One free meal/shift, 50% off food at home location, 20% off food at other SCR locations)
Hours (50-55/week)
Role Responsibilities:
Manages and performs, as needed, all roles within the restaurant to guarantee exceptional guest experiences
Ensures quality of all prepared meals to spec. and proper kitchen execution of breakfast, lunch, and dinner shifts to meet or exceed ticket time standards
Creates, utilizes, and ensuresimplementation of preferred systems for FOH service
Coordinates with all restaurant staff to verify all checklists and restaurant needs are met
Monitors menu pricing and accuracy on all systems and materials
Collaborates with Marketing on all promotions, events, and social media requests
Responds to reviews to acknowledge guest experiences and increase frequency
Interviews, selects, and conducts training for new hires
Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget
Leads and/or supports bi-annual reviews of all team members
Fulfills financial success based on sales goals, budgets, and cash handling
Handlespayroll, invoicing, daily and monthly financial spreadsheets, and weekly scorecard
Manages partnerships with various restaurant vendors and community groups
Maintains facility and grounds, handles repairs, and monitors cleanliness
Facilitates relationships across FOH and BOH teams
Participates in ongoing restaurant training and scheduled restaurant events
Relationship Management:
Operations Director: Weekly Conversation or as needed (Phone or Store Visit)
Assistant Operations Director: Weekly Coaching/Mediation
Catering: Conversation as needed (Phone or Store Visit)Marketing: Weekly Meeting or as needed (Phone or Store Visit)
Requirements:
State Issued Driver's License and Reliable Transportation
Background Check
Available Nights, Weekends, Holidays, and On-Call
ServeSafe Certification (upon completion of training)
TIPS Certification (upon completion of training)
Qualifications:
3 to 5 years managing teams in a high-volume, full-service environment
Proficiency in Profit and Loss statements
Ability to Train and Coach Teams
Encouraging and has a Sense of Humor
Is willing to lift and carry up to 20 lbs
Has physical stamina for minimum 10 hour shift
Compensation: $52-$60K with bonus eligibility
Benefits (Medical, Dental, Vision, PTO, 401(k), $50 cell phone reimbursement)
5 vacation days (after 1 year of employment with 30 hrs or more a week)
Meal (One free meal/shift, 50% off food at home location, 20% off food at other SCR locations)
Hours (50-55/week)
Role Responsibilities:
Manages and performs, as needed, all roles within the restaurant to guarantee exceptional guest experiences
Ensures quality of all prepared meals to spec. and proper kitchen execution of breakfast, lunch, and dinner shifts to meet or exceed ticket time standards
Creates, utilizes, and ensuresimplementation of preferred systems for FOH service
Coordinates with all restaurant staff to verify all checklists and restaurant needs are met
Monitors menu pricing and accuracy on all systems and materials
Collaborates with Marketing on all promotions, events, and social media requests
Responds to reviews to acknowledge guest experiences and increase frequency
Interviews, selects, and conducts training for new hires
Creates and maintains weekly/training schedules ensuring staffing levels are adequate and within budget
Leads and/or supports bi-annual reviews of all team members
Fulfills financial success based on sales goals, budgets, and cash handling
Handlespayroll, invoicing, daily and monthly financial spreadsheets, and weekly scorecard
Manages partnerships with various restaurant vendors and community groups
Maintains facility and grounds, handles repairs, and monitors cleanliness
Facilitates relationships across FOH and BOH teams
Participates in ongoing restaurant training and scheduled restaurant events
Relationship Management:
Operations Director: Weekly Conversation or as needed (Phone or Store Visit)
Assistant Operations Director: Weekly Coaching/Mediation
Catering: Conversation as needed (Phone or Store Visit)Marketing: Weekly Meeting or as needed (Phone or Store Visit)
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