honeygrow Philadelphia, now hiring for General Manager

honeygrow prides itself on its commitment to best of class products, hospitality, and operational execution. As a General Manager at honeygrow (the Restaurant), your primary task will be to ensure that these commitments are consistently enforced and achieved.

Qualified candidates must have 2-3 years managerial experience.

The following will be your primary responsibilities as the chief leader at the store level:

1. Recruiting and training quality workforce and motivating them to perform their jobs based on the company's standards.

2. Maintain a high level of customer service via interaction with our guests and by coaching staff to do the same.

3. Ensuring both Front of House (FOH) and Back of House (BOH) cleanliness and appearance as it relates to store fixtures, furniture, equipment, kitchen, exterior of our portion of the building, alleyway / dumpster maintenance, windows, etc.

4. Maintaining operations by preparing and executing policies and standard operating procedures. This includes managing and aiding on the line during peak hours and whenever customer demand warrants the necessary support.

5. Meeting restaurant financial objectives by working with the Managing Partner (Justin Rosenberg) in setting and implementing financial goals and objectives as it relates to food cost, labor cost, and any other expense associated with the operation of the respective Restaurant. This also includes creation and analysis of store level budget, forecast, and variances.

6. Attracting patrons by aiding in developing and implementing marketing, advertising, public and community relations programs. This includes evaluating program results and identifying and tracking changing demands.

7. Controlling purchases and inventory relative to daily activity. This includes aiding in negotiating prices with vendors, checking invoices for correct pricing, and working with the Kitchen Manager in ensuring correct food and equipment purchases are made.

8. Ensuring food integrity with line checks and monitoring all ingredients to guarantee that food served on the line complies with Restaurant prep and quality standards.

9. Developing and maintaining Team Member schedule, preferred supplier lists, human resource documents (i.e. W-4, I-9, contact information, etc.), and payroll.

10. Overseeing cash management and ensuring accountability for best cash management practices at the store level.

11.Accomplishing restaurant and human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff. This also includes communicating job expectations, assessments, onboarding, monitoring, appraising, and reviewing job contributions, planning and reviewing compensation actions and enforcing policies and procedures.

12.Maintaining a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures and by complying with health and legal regulations.

13.Maintaining security systems (i.e. alarm, cameras, etc.), fire systems, and any other infrastructural support mechanisms associated with the Restaurant's operation.

14.Surveying the market for potential competitors, threats, or opportunities and communicating findings to the Managing Partner.

15.Maintaining professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops as approved by the Managing Partner, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and implementing any policies or procedures that could be deemed to add value to the operation.