Capstone Concepts - Franchisee of First Watch #capstoneconcepts The General Manager’s primary purpose is to develop restaurant management and hourly staff to build and increase sales over the previous year and improve profitability, while ensuring employee and guest satisfaction, without compromising the integrity or culture of the concept. The General Manager is responsible for the success of the operation within their control. A successful manager will demonstrate the following competencies required to achieve the desired “outcomes” from their contributions to the mission statement: ESSENTIAL DUTIES: Culture and Management: 1. Develop and maintain a culture of accountability, integrity, service and trust where team members understand their roles and customers are priority. 2. Develop a management team for future growth. Always be conscious and aware of talent and opportunities to “grow your employees.” 3. Set standards so unit achieves a 95% or better health and Steritech inspection. 4. Ensure all policies and procedures, whether HR, Safety, Financial or Operational in nature are being upheld in the unit on a daily basis. 5. Provide hands-on leadership when working in the unit. Work various positions and provide feedback daily. 6. Make sure redemption wall is always stocked and games are operating at 100%. 7. Ensure all equipment is working properly at all the times. Follow approval process for repairs or replacements. 8. Develop efficient and accurate weekly schedules and ensure they are posted on time. No overtime. 9. Ensure unit has proper supplies while maintaining the period budget. 10. Complete all produce and food orders on time. Maintain no more than 7 days on-hand food in the unit. 11. Complete bi-weekly food inventory. 12. Be prepared for white glove inspections. 13. Be accessible on your days off. During vacation have a plan in place so you are not interrupted. 14. Hold LTO product training classes at the unit before the product live date. 15. Handle all complaints in a manner that aligns with our culture of service. 16. Coach team members on negative VOC, and social media feedback. 17. Work with Business Development on initiative rollouts and event preparation. 18. Write and execute a TTD list. The 12-24-36 hour rule. Hiring: 19. Ensure unit is staffed with qualified team members at all levels. 20. Ensure hiring policies and practices are followed. 21. Check People Matter daily for new application flow. 22. Perform interviews on all new hires and make recommendations for new hires. 23. Make sure all new hire processes are followed and paperwork is submitted to the office in a timely manner. Training, Development, and Retention: 24. Oversee all training and development for new hires and/or existing employees. 25. Ensure proper orientations are being performed on all new hires. Follow the Capstone checklist and policy. 26. Develop your replacement. 27. Hold monthly staff / server meetings. 28. Hold bi-weekly manager meetings to set and enforce standards. 29. Ensure all team members follow Capstone Concepts’ uniform standard. Terminations: 30. Complete all terminations per the Exit Interview process and submit to the office within a week of last day worked. 31. Ensure all safe codes and door locks are changed during management changes. 32. Manage turnover in your unit and be aware of your turnover rate. Interview departing employees whenever feasible and ask for feedback. 33. Deactivate all Gatti land cards for terminated managers. Financial: 34. Ensure bi-weekly payroll is accurate, reviewed, approved and submitted to the office as required for payroll processing. 35. Verify all cash deposits are made daily. 36. Review weekly paperwork to ensure accuracy before it is turned into the office. 37. Ensure daily paperwork is completed. Follow up on DSR RED items to ensure we are meeting standards. 38. Hit or exceed period budget. 39. Review P&Ls before close to ensure they are accurate. 40. Participate in writing yearly budgets with COO, Controller, and management team. 41. Review P&Ls with team each period.
QUALIFICATIONS: • 4 Years of management in the food industry • 2 Years of management at GM level • Ability to work in a high stress environment • Proficient in Microsoft Office • Organized • Hands-on leadership style • Valid driver’s license and personal vehicle insurance • Ability to motivate and develop team members • Good written and verbal communication skills • Time management skills and ability to multitask • Ability to make good decisions and find alternative solutions • Must pass a background check and drug screening
Managers enjoy: - Competitive pay and benefits including health, 401k and paid vacation - Excellent training - Opportunities to advance We try not to take ourselves too seriously, but there are a few things we look for in our managers: - Two years of restaurant experience - Passion for fresh food and customer service - Unfailing work ethic and integrity - Ability to attract and foster a quality staff and inspire them to greatness - Professional presentation and demeanor ESSENTIAL PHYSICAL REQUIREMENTS: 1. Ability to walk and stand throughout the entire shift of approximately 10 hours. 2. Ability to continuously reach, bend, stoop, wipe, and carry objects. 3. Ability to lift a maximum of 50 pounds. 4. Cognitive abilities to reason, solve problems, and manage conflicting priorities.