Casual Restaurant General Manager - San Mateo - Curry UP Now

Description

divh2General Manager/h2pReports To:
VP of Operations/pp

Direct Reports:

Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store level staff/ppLocations: San Jose, San Mateo, Oakland, San Ramon, Palo Alto/ph2Compensation Package/h2ulliCompetitive wage in alignment with established compensation metrics for the position and comparable to market trends/lili10 Days Paid Vacation (80 hours) accrued by pay period during first year of employment.

Available for use in year 2./liliSick Leave (earned according to local/state/federal mandates by location)/liliMedical Insurance (Paid 50% by the company after 60-day collaboration period)/liliCell Phone Reimbursement/liliCommuter Benefits/liliMaternity/Paternity Leave/liliFree Shift Meal and discounted meals at all corporate-owned restaurants/li/ulh2Key Areas of Performance/h2ulliFast

• Casual Service and Production Operations/liliHR Labor Compliance in daily operations/liliAccounting and Purchasing/liliIT (minimal Point of Sale, Computer, operations knowledge)/liliPublic Relations/liliFinancial Reporting (Payroll/Labor/COGs/Managing a budget/PL)/liliOffice/Admin/Payroll Support/liliSpecial Events/liliMaintenance/li/ulh2Supervisory Requirements/h2ulliSupervises all Service and Production Staff for restaurant locations under the company brand/structure within a defined region or specific location.

/li/ulh2Physical Demands/h2ulliPosition 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./li/ulh2Work Environment/h2ulliThe 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./li/ulh2Job Description/h2pstrongPosition Summary/strong/pp100% 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./ph3Essential Responsibilities/h3pstrongSales and Profits/strong/pulliDevelops and implements creative and targeted sales-building strategies with the Corporate Office to ensure optimal sales and earnings/liliAssists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets/liliMeets or exceeds budgeted sales in the Area./liliMaximizes profits and Area by controlling expenses within established budget guidelines/liliIdentifies, evaluates and responds appropriately to labor efficiency problems/liliMonitors restaurant management and employee schedules/liliAssists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas/liliExecutes and follows up on the financial results on a period basis/liliExecutes and is accountable for all controllable financial results on a period basis according to plan/li/ulpstrongOperations and Quality Standards/strong/pulliEnsure all restaurants meet or exceed the companys Operations and Quality Standards/liliPerforms 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./liliCompletes and maintains an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COGs, Revenue Analysis, Open Projects, etc./liliDevelops and implements action plans to rectify negative assessments/liliEnsures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards/liliFollows and enforces compliance with all brand and company standards, company policies and procedures/liliCreates and maintains schedule for all staff according to business demand/liliProvides coverage when necessary/liliConstant interaction with Culinary/Bar Leaders, AGMs, and all Corporate Leadership on all menu offerings/changes/pricing.

This includes coordination with Catering/Events in producing and maintaining catering/events offerings/li/ulpstrongHospitality, Culture, and Community Involvement/strong/pulliResponds immediately to all customer issues to ensure guest satisfaction has been achieved/liliChecks with service staff daily to monitor employee and guest satisfaction, interaction, and engagement for their area/liliMonitors progress of the Assistant General Managers ability to invoke positive change among their team/liliResponsible for providing direction to the AGM and all staff with regards to achieving the standard that is established in the company values/liliUnderstands 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/liliIdentifies opportunities for partnerships with local organizations/liliPromotes corporate citizenship and social responsibility/li/ulpstrongFranchise Operations Standards/strong/pulliMust be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role./liliMust 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./liliSupport Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen./liliMust be confident in understanding, using, and deploying the Learning Management Platforms as assigned by the Corporate Team./li/ulpstrongRecruiting and Retention/strong/pulliResponsible for staffing, training, retention and turnover of staff/liliMaintains staffing according to budgeted levels/liliForecasts staffing needs with HR and Corporate Operations Leader/liliWorks collaboratively with HR to create and maintain plans for developing internal candidates for promotion/liliConducts interviews with AGM for store level staffing/liliCollaborates with HR to conduct exit interview process with all management that leave the company/li/ulpstrongTraining/strong/pulliConducts training for managers, Franchise Operators, and service staff on all operational processes and procedures; conducts training on new products and refresher training as necessary/liliTrains team in changes in company policy or procedures/liliHelps in identifying potential problems and develop solutions/liliWorks with HR to train in use of performance development tools/liliEnsures proper training of Trainees and monitors effectiveness of training programs/li/ulpstrongPeople Development/strong/pulliMust 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./liliDevelops managerial and leadership abilities of restaurant staff with HR/liliReinforces the companys Core Values consistently/liliConducts meetings with restaurant team on a regular basis/liliConducts performance development reviews on service staff and collaborates with HR on the staff members individual development plans (IDP).

/liliProvides coaching and feedback on an on-going basis/liliDemonstrates positive workplace practices according to the companys values/li/ulpstrongEmployee Relations/strong/p/div