Description:
The general manager must be a results-oriented leader with the desire to achieve success through people, quality, and hospitality.
This role is responsible for the overall operation of their restaurant location and in ensuring that it holds up to both the standards and integrity of bartaco.
The general manager is expected to lead in team performance, increased sales and profitability, effective cost controls, development, training, and retention of staff.
Key Responsibilities:
Establish guest service and satisfaction as a priority through personal example.
Develop, communicate, and achieve realistic budgets, goals, and objectives.
Conduct employee orientations and maintain accurate training records.
Recruit, retain, train, and develop staff members.
Drive and monitor community involvement programs.
Ensure profitability of restaurant operations by operating within the cost of goods and labor productivity guidelines.
Manage staff safely by being alert and acting accordingly regarding safety hazards.
Ensure that all restaurant paperwork is completed accurately and on a timely basis, including but not limited to daily sheets, payroll, purchase orders, bank deposits, employment-related forms, etc.
Requirements:
Knowledge, Skills & Competencies Required:
Preferred 5+ years of full-service restaurant experience (including experience in a leadership capacity as a salaried team member).
Prior high-volume restaurant experience is required.
Dependable, detail-oriented, and open to constructive feedback.
Exceptional communication skills (written and verbal).
Excellent time-management skills.
Ability to work in and react to a fast-paced environment.
Physical Skills Required:
Able to tolerate long periods of time working on foot/standing up.
Able to lift and move objects up to 50 pounds.
Able to work in a kitchen environment that may result in exposure to heat or cold.
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