RESTAURANT GENERAL MANAGER - Full-time

Seeking a General Manager for Cinnabon/Auntie Anne’s new location in Mission Viejo CA ( Cinnabon / AA Expierance a big plus)

LOCATION: THE SHOPS AT MISSION VIEJO

We are looking for a Restaurant General Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. Back of the house management experience is also essential, as you’ll hire qualified Team members, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

• PAY UP TO $20.00 PER HOUR DEPENDING ON EXPERIENCE
• BI-LINGUAL IS A PLUS 
• May be required to travel out of state for training for 2-4 weeks
• Must have a minimum of 2 years of experience in Restaurant Management.
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

SERIOUS INQUIRIES ONLY: FAX RESUME TO (951) 394-8450