General Manager (CA) - Full-time / Part-time

Title: 		General Manager
Reports to: 	Regional/District Manager

Position Summary: As a General Manager you plan and direct all restaurant operations. You maintain high standards of food quality, guest service and satisfaction, operational efficiency and staffing in a clean and safe restaurant. You ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources. 

Your responsibilities include, but are not limited to the following: 
Talent Excellence
a)	Build and Manage Talent 
1.	Recruits and hires talent who are brand right, a fit to our culture and the position
2.	Retains top-talent
3.	Effectively on-boards newly hired talent and ensures thorough training by utilizing current training tools and process
4.	Provides for ongoing development, assigns roles and responsibilities to address developmental needs and builds a Crew which is capable of working with minimum supervision 
5.	Measures and rewards performance and plans for succession
b)	Coach and Develop
1.	Develops and communicates a clear picture of the role each manage plays in providing development to their crewmembers 
2.	Provides continuous feedback and coaching to managers and crewmembers to help them become aware of their strengths and developmental opportunities
3.	Oversees and manages the disciplinary action process for underperforming crew which includes termination of crewmembers 
c)	Engage and Inspire 
1.	Creates a culture of collaboration, teamwork and empowerment that inspires commitment to the company's values and goals
2.	Creates an environment where crewmembers feel appreciated, valued and empowered
3.	Leads with integrity, gives recognition where it is due. Delivers on commitments
4.	Has final say on crewmember rates of pay in accordance with company policy and procedure
5.	Communicates with Management and Crew on expectations for the restaurants performance and challenges the crew to achieve results 
Results Excellence
a)	Manages Execution 
1.	Schedules and allocates labor across the restaurant/stations
2.	Manages the performance and productivity of the restaurant focused on operational excellence in—Overall Guest Service and Satisfaction, Food Timeliness and Quality, Restaurant Safety and Cleanliness, Operational Efficiency and profitability at the restaurant contribution line in the P&L
3.	Oversees or conducts inventory, ordering and cash management
4.	Assigns clear authority and responsibility through delegation of tasks and activities
5.	Sets expectations and establishes accountability for all tasks associated with daily operations
6.	Follows and adheres to all company policies and procedures and ensures compliance with all applicable state and federal laws related to employment, wage and hour and safety
b)	Show Drive and Initiative 
1.	Pursues high standards, focuses on meaningful results
2.	Achieves or exceeds operating results
3.	Demonstrates a passion for the business and industry and is committed to developing self and others
4.	Demonstrates initiative by offering solutions and volunteering to take on various assignments
5.	 Is resourceful and overcomes obstacles. Is accountable for their restaurant and seeks out and adopts best practices

c)	Focus on Guests 
1.	Consistently searches for ways to improve guest service. Spends time in the dining room talking with guests about their Melt experience
2.	Responds to guest feedback positively and professionally 
3.	Analyzes guest feedback in order to make positive changes to existing operations
4.	Focuses appropriate attention and resources to Expo to ensure food quality, order accuracy and throughput times meet company standards 
5.	Empowers the crew to say “YES” to the guest
6.	Follows THE MELT’s Service Standards and HART recovery model. Establishes a service mentality in the restaurant and leads by example
Thinking Excellence
a)	Employs Financial Acumen 
1.	Employs their knowledge and experience to accurately assess the current performance levels of the restaurant. Is able to review and understand the restaurants financial reports
2.	Understands the meanings of Key Performance Indicators (KPI’s), metrics and business levers such as Cost of Goods Sold (C.O.G.S.), Labor Costs, Manager Controllable Profit and Throughput. Analyzes these factors to evaluate and create tactical and strategic options to achieve the restaurants financial goals. 
3.	Knows the trade area and understands competitor’s strengths and weaknesses. Alerts the company to competitive intrusion. Understands and deploys LSM programs to drive traffic and revenue
4.	Able to speak specifically about the restaurants performance and plans to achieve the fiscal budget
b)	Make Sound Decisions 
1.	Defines the issue(s), identifies root causes and ties decisions to strategy
2.	Uses sound logic, makes decisions at the right time, brings others into the decision-making process as needed and chooses the best alternative/solution
3.	Makes the best decision even when not in possession of all the information
4.	Draws on experience, identifies patterns, then uses logic and good judgment
Qualifications
1.	Must be Happy and Positive with a collaborative leadership style
2.	Must have at least 3-5 years of Restaurant Management experience with two years as a General Manager within The Fast Casual, QSR or Mid-Scale Casual Dining segment. Very happy if you have a college degree
3.	Must have strong interpersonal skills, the ability to learn quickly and the leadership skills to build and be part of a team
4.	Must have strong Communication skills, the ability to represent the restaurant and speak to local businesses and present the restaurants business plan to the company leadership team
5.	Must have strong business acumen in order to develop a business plan based on the strengths and opportunities of the location, team and the restaurants performance
6.	Must have experience and knowledge of both front of the house and back of the house operations
7.	Must have experience with local store marketing
8.	Must be able to work under pressure and multi-task in a fast-paced environment.
9.	ServSafe certification in California.
10.	Must have exceptional work ethic
11.	Must be able to lift 25-50 lbs.