General Manager
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 Effective Listener/Communicator Learner/Coachable Creative and Takes Initiative 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:
$50-60K 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