Restaurant General Manager - Full-time / Part-time

Job Summary: The General Manager is responsible for the successful operation of a single store. 
Key Accountabilities 
1.	Staff Management and Culture Building:
•	Recruit, train, and Lead restaurant staff, including assistant manager, Kitchen manager, shift leader, cook, kitchen and front of house staff. 
•	Create a positive, inclusive work environment that promotes teamwork, respect, and strong work ethic.
•	Foster a culture of exceptional customer service and hospitality among staff.
•	Encourage open communication and collaboration within the team.
•	Lead by example and set high professionalism and customer-focus standards.
•	Recognize and reward outstanding employee performance to boost morale.
2.	People Development:
•	Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth.
•	Identify the strengths and weaknesses of each team member and create individualized development plans.
•	Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers.
•	Support staff in setting and achieving their career goals.
•	Promote a continuous learning and improvement culture, encouraging staff to attend relevant training and workshops.
3.	Customer Service:
•	Ensure exceptional customer service and guest satisfaction.
•	Handle customer complaints and resolve issues promptly and effectively.
•	Lead the team in maintaining a welcoming and hospitable atmosphere for guests.
•	Train staff to provide attentive and courteous service while fostering their personal growth and development.
4.	Operations Management:
•	Oversee day-to-day operations, including food preparation, service, and cleanliness.
•	Monitor inventory levels and order supplies as needed.
•	Ensure compliance with health and safety regulations.
•	Manage restaurant finances, including budgeting and cost control.
•	Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement.
•	Provide excellent food quality and presentation.
•	Maintain high food safety standards.
•	Maintain a clean, safe, and sanitary environment in compliance with operations standard

5.	Sales and Marketing:
•	Develop and execute marketing strategies that align with the restaurant's culture and values.
•	Analyze sales data and trends to make informed decisions that resonate with the target audience.
•	Promote special events and promotions that reflect the restaurant's unique identity.
•	Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality.
•	Promoting brand awareness 
•	Community outreach 
6.	Financial Management:
•	Achieves store sales and profit goals and manages overhead, cash, and other assets. Balance financial results, guest experience, people safety, food safety, and quality.
•	 Manage payroll, control costs, and optimize profitability without compromising the restaurant's values.
7.	Inventory and Supply Chain:
•	Monitor inventory levels and conduct regular inventory checks.
•	Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing.
•	Manage relationships with vendors and ensure timely deliveries per the restaurant's values.

Qualifications:
•	High school diploma or equivalent.
•	Serve Safe certified. 
•	Successful completion of a manager certification program.
•	Annual passing cooking test to ensure quality control assurance and ongoing training.
•	Flexibility to relocate to a store within a radius of 50 miles from home, as needed.
•	Strong leadership and team management skills focusing on building a positive workplace culture and fostering people development.
•	Excellent communication and interpersonal skills, ability to communicate and instill the restaurant's values, and commitment to staff growth.
•	Knowledge of food safety regulations and industry trends and the ability to integrate these into the restaurant's culture.
•	Financial acumen and budgeting skills, with an understanding of aligning financial goals with cultural values.
•	Problem-solving abilities and handling stressful situations while maintaining the restaurant's cultural ethos.
•	Flexibility to work evenings, weekends, and holidays as required while promoting work-life balance and employee well-being as part of the culture.

Success Measures 
•	Metting store revenue and profitability goals 
•	Meeting store staffing requirements and managing turnover. 
•	Meeting company audit goals such as guest service, food safety, health department audit… 
•	Consistently earn positive feedback from store associates, customers, and leaders 

Career Progression: 
•	Training Manager 
•	Managing Partner