General Manager - Full-time

Immediate Openings! Great Summer Job! Competitive Wages! Flexible Schedule! Full-Time and Part-Time Opportunities! Excellent Training! Great Benefits for Full-Time Employees!

We Serve Amazing!

Are you passionate about fresh and amazing food? Are you enthusiastic about delivering the best customer experience? Are you looking to gain valuable experience in a growing company? Are you interested in working for a company that is redefining customer experience across America? Come join the Costa Vida team!

We offer amazing opportunities, career advancement opportunities, a competitive salary, comprehensive benefits, discounts on fresh Costa Vida food, and a positive culture to help you succeed in your career. Come grow with us!

The ideal candidate is energetic, fun, willing to learn and develop new skills!

A Costa Vida General Manager is responsible and held accountable for the performance of all activities within the restaurant they are assigned to manage. All of the General Managers are expected to maintain consistency while supporting their respective restaurant’s business plan.

At Costa Vida our Mission and Values are the foundation to providing a great guest experience every day and should be the driving force behind all job expectations and responsibilities.

At Costa Vida our Mission and Values are as follows:

Mission- “We serve amazing Mexican-inspired fresh food that offers a quick escape to the coast”.

Values- TIDAL

                                T-   TEAM: YOU, ME, WE

                                I-     INTEGRITY: I DO THE RIGHT THING

                                D-   DISCIPLINE: I STRIVE FOR EXCELLENCE

                                A-   ASSERTIVE: I AM EMPOWERED

                                L-    LOVE: I LIVE INSPIRED

Below details the essential actions that will maximize success for the General Manager position:

FOOD STANDARDS, QUALITY, SAFETY and AWARENESS

• Adheres to company standards by seeing that Flow Charts are completed twice during the operating day.
• Maintains the Quality Assurance Program and sees that standards are actively upheld within the restaurant.  Coaches, trains and acts on areas that present an opportunity for improvement.  Ensures that the restaurant is neat, clean, safe and organized.
• Ensures that food is kept within proper temperature guidelines.
• Serves as the “Food Safety Manager.”  Maintains good knowledge of HAACP program and executes by standards.
• Sees that all recipes are adhered to and taste profile of food is accurate, fixing product when and where necessary.
• Responsible for conducting inventory of prepared and non-prepared product.
• Identifies usage based on current week’s events, previous weeks’ sales trends and prior year’s sales then plans accordingly for ordering and preparation.
• Responsible for ordering and receiving of product.  Follows standards of ordering, ensuring usage of correct product supplied only by approved vendors, not allowing any foreign product.
• Ensures that safety standards are followed while cooking or preparing food within the restaurant.
• Follows, and sees that portioning guidelines are adhered to for master recipes and menu build recipes alike.
• Ensures that all prepared recipes meet not only taste standards, but appearance standards as well.
• Ensures that all menu build recipes are flawlessly executed, providing Guests with the superior product they deserve and expect.

PROVIDING the ULTIMATE GUEST EXPERIENCE

• All actions and decisions are completely focused on and driven by the Guests’ wants and needs.
• Provides a happy, high energy environment, where Guests are excited to return.
• Provides a clean, safe environment in which Guests feel comfortable to dine.
• Ensures all Guests are treated with dignity, respect and professionalism.
• Is aware of any Guest issues and sees they are handled in a fair and timely fashion.  Follows up with Team Members regarding Guest feedback, providing training and coaching in any areas below standards.
• Trains employees with a high Guest satisfaction mentality, providing great service and product at all times.
• Builds relationships with Guests, leading to repeat visits and therefore increased sales.  Methods including table touching, identifying repeat visitors then acting accordingly and extra efforts for kids.

TRAINING and DEVELOPMENT

• Actively recruits Team Members for staffing of the restaurant.  Conducts weekly interviews to increase talent pool.
• Hires high quality Team Members who demonstrate a service-focused mentality and high level of productivity to ensure constant Guest satisfaction.
• Provides an environment where all Team Members are treated fairly and respected, so as to successfully operate, in addition to creating an atmosphere where Team Members want to be, grow and learn.
• Orientation, training and development provided to company standards.
• Ensures that all Team Members are trained, motivated and empowered to meet and exceed Costa Vida standards.  Provides feedback and coaching to strengthen skill set and execution.
• Prepares qualified Team Members to advance to the next level of employment.
• Seeks development and growth opportunities for personal improvement.
• Constantly teaching, coaching and training all Team Members (providing positive and constructive feedback) on the spot.
• Provides the “how” by teaching means to achieve and reach company goals, decisions and directives effectively.  Follows up on these items to reach success.
• Makes effective decisions regarding Team Members’ performance.  Holding Team Members accountable for their actions.  Confronts poor and/or exceptional performance accordingly.
• Conducts professional evaluations of Team Members utilizing provided company systems.  Providing clarity to Team Members where opportunities and challenges lie and offer means of support for success.
• Provide effective training and follow-up for new items, products programs and/or changes implemented.

EFFECTIVE BUSINESS MANAGEMENT

• Leads by providing the proper example for Team Members to follow.
• Develops and executes a business plan to achieve desired results; key elements including, but not limited to:
  • Financial responsibilities including planning, P&L management and budgeting.
  • Productivity, scheduling and labor planning.
  • Local networking and marketing planning.
• Analyzes restaurant performance and initiates corrective actions when deviations from expectations occur.
• Effectively utilizes available systems, procedures and technology to meet, and/or exceed, goals within the business objective.
• Identifies staffing needs (including day-to-day and special circumstances) and acts accordingly.
• Supports company-wide marketing programs and evaluates local restaurant marketing opportunities.  Is keen on the restaurant’s customer demographics, in addition to competitor activities.
• Is seasoned and effective in the following fields:
  • Time Management and Planning
  • Organizational Skills
  • Creates an effective “Team” atmosphere.
  • Communication
  • Delegation (with follow-up)
• Is positive and professional in all interactions with Team Members, Guests, Vendors and Colleagues.

ETHICAL and FAIR BUSINESS PRACTICES

• Serves as a role model by setting a positive example for the entire Team in all aspects of business and personnel management.
• Commits to holding themselves and their Team accountable to the processes and methods utilized for achieving results.
• Provides appropriate and effective coaching and/or discipline. Maintains sufficient records and documentation for all disciplinary occurrences.
• Monitors procedures to ensure the safety and security of all Team Members, Guests, company materials and assets, such as but not limited to: the building and all of its components, cash, food, equipment and supplies.
• Upholds federal and state labor laws, while scheduling accordingly.
• Performs in compliance with Equal Opportunity Employment, Non-Discrimination and ADA laws.
• Adheres to general applicable laws, rules and regulations.

PERSONAL ATTRIBUTES and CHARACTERISTICS

• Ability to work the necessary hours to effectively operate and influence the business of the restaurant.  Able to work a minimum of 50 hours per week, while being flexible with scheduling as business needs deem necessary or demand.
• Great communication skills.  Able to present well in front of others.
• Intense sense of urgency.
• Ability to make an impact while visually observing the restaurant operations and Team Member performance.
• Capable of self-motivating.  Good Team-motivator.  Ability to achieve and maintain desired results by using goal setting methods.
• Maintains good, constructive problem solving capabilities.

REQUIREMENTS

• Minimum of a high school diploma or equivalent.  College degree preferred.
• Previous management experience (3 to 5 years), preferably within the hospitality industry, specifically food and beverage industry, (ideally: full service, fast casual or quick service) where supervising a minimum of 5 employees.
• Must have a valid driver’s license accompanied with a good driving record and proof of insurance.
• Must have a telephone or other reliable means of communicating with all Team Members.  Must be accessible 24 hours a day, 7 days a week.  Imperative that an open door policy is maintained.
• Functioning knowledge of computers including, but not limited to: common email systems (i.e. gmail, yahoomail), Microsoft Word, Microsoft Excel
• Bi-lingual skills a plus.