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General Manager

Company: Curry Up Now and Mortar & Pestle Brands
Location: San Ramon
Posted on: April 9, 2021

Job Description:

JOB TITLE: General ManagerREPORTS TO: Director of Operations - Operations Executive - Corporate LeadershipDIRECT REPORTS: Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store level staff. COMPENSATION PACKAGE:Competitive wage in alignment with established compensation metrics for the position and comparable to market trends10 Days Paid Vacation (80 hours) accrued by pay period during first year of employment. Available for use in year 2.Sick Leave (earned according to local/state/federal mandates by location)Medical Insurance (Paid 50% by the company after 60-day collaboration period)100% Paid Dental Insurance100% Paid Vision Insurance100% Paid Off-The-Job Accident InsuranceCell Phone ReimbursementCommuter BenefitsFree Shift Meal and discounted meals at all corporate-owned restaurants KEY AREAS OF PERFORMANCEFast-Casual Service and Production OperationsHR & Labor Compliance in daily operationsAccounting and PurchasingIT (minimal Point of Sale, Computer, operations knowledge)Public RelationsFinancial Reporting (Payroll/Labor/COG's/Managing a budget/P&L)Office/Admin/Payroll SupportSpecial EventsMaintenance SUPERVISORY REQUIREMENTSSupervises all Service and Production Staff for restaurant locations under the company brand/structure within a defined region or specific location. POSITION QUALIFICATIONSThree to five years supervisory/management experience in the restaurant, hospitality, or retail industry preferred with $5MM or more in salesDemonstrated success in financial management and people developmentKnowledge of OSHA and EEOC regulations, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirements Must have computer and Point of Sale (POS) skills with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the companyAbility to successfully perform all job duties of all service positions in the restaurantAbility to work a minimum of 55 hours a week if business demand requires itFood Safety Manager certification requiredStrong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organizationAbility to communicate effectively, both orally and in writing, in the English languagePossesses basic math skill (add, subtract, multiply, divide)Places a value on diversity, community, and shows respect for othersProven ability to problem solve and handle high stress situationsAbility to interpret financial statements and understand contributing factorsMust be prepared to multitask in accordance with the demands of the businessAbility to identify and anticipate opportunities and implement corrective action stepsAbility to work weekends, holidays, and evenings PHYSICAL DEMANDSPosition will be required to participate in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service, ability to lift/carry heavy items, and provide exceptional service to guests) during critical operational demands. WORK ENVIRONMENTThe environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes. The job description below is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the company Leadership with or without notice. JOB DESCRIPTIONPosition Summary100% Fiscally responsible for the overall performance of Operations in the Restaurant assigned. The General Manager is responsible for increasing sales and profits through financial management and leadership practice. This high-level manager role provides leadership, direction, and support to the store team with the overall goal of ensuring the effective operation and success of the restaurant or group of restaurants within the defined region. The General Manager consistently demonstrates, as well as enforces, company policies, practices, and procedures. ESSENTIAL RESPONSIBILITIESSales and ProfitsDevelops and implements creative and targeted sales-building strategies with the Corporate Office to ensure optimal sales and earningsAssists in the annual preparation of sales projections, expense budgets, and capital expenditure budgetsMeets or exceeds budgeted sales in the Area.Maximizes profits and Area by controlling expenses within established budget guidelinesIdentifies, evaluates and responds appropriately to labor efficiency problemsMonitors restaurant management and employee schedulesAssists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideasExecutes and follows up on the financial results on a period basisExecutes and is accountable for all controllable financial results on a period basis according to plan Operations and Quality StandardsEnsure all restaurants meet or exceed the company's Operations and Quality StandardsPerforms visitations at other Bay Area restaurants on a frequent basis to ensure uniform service strengths and developmental opportunities as they relate to quality standards. Provides a summary of visitations to company leaders on an ongoing basis. Completes and maintains an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG's, Revenue Analysis, Open Projects, etc. Develops and implements action plans to rectify negative assessmentsEnsures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standardsFollows and enforces compliance with all brand and company standards, company policies and proceduresCreates and maintains schedule for all staff according to business demandProvides coverage when necessaryConstant interaction with Culinary/Bar Leaders, AGM's, and all Corporate Leadership on all menu offerings/changes/pricing. This includes coordination with Catering/Events in producing and maintaining catering/events offerings Hospitality, Culture, and Community Involvement Responds immediately to all customer issues to ensure guest satisfaction has been achievedChecks with service staff daily to monitor employee and guest satisfaction, interaction, and engagement for their areaMonitors progress of the Assistant General Manager's ability to invoke positive change among their teamResponsible for providing direction to the AGM and all staff with regards to achieving the standard that is established in the company valuesUnderstands and is capable of telling the "story" of the restaurant, how it was started, what it means and how it relates to communities in which our restaurants are locatedIdentifies opportunities for partnerships with local organizationsPromotes corporate citizenship and social responsibility Franchise Operations StandardsMust be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role. Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements and/or be willing and able to support Franchise Training in your restaurant. Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.Must be confident in understanding, using, and deploying the Learning Management Platforms as assigned by the Corporate Team. Recruiting and RetentionResponsible for staffing, training, retention and turnover of staffMaintains staffing according to budgeted levelsForecasts staffing needs with HR and Corporate Operations LeaderWorks collaboratively with HR to create and maintain plans for developing internal candidates for promotionConducts interviews with AGM for store level staffingCollaborates with HR to conduct exit interview process with all management that leave the company TrainingConducts training for managers, Franchise Operators, and service staff on all operational processes and procedures; conducts training on new products and refresher training as necessaryTrains team in changes in company policy or proceduresHelps in identifying potential problems and develop solutionsWorks with HR to train in use of performance development toolsEnsures proper training of Trainees and monitors effectiveness of training programs People DevelopmentMust identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant. Develops managerial and leadership abilities of restaurant staff with HRReinforces the company's Core Values consistentlyConducts meetings with restaurant team on a regular basisConducts performance development reviews on service staff and collaborates with HR on the staff members individual development plans (IDP). Provides coaching and feedback on an on-going basisDemonstrates positive workplace practices according to the company's values Employee RelationsAccurately and consistently documents performance appropriatelyResponsible for following the approved termination process as outlined in the Employee HandbookUses consistent practices in managing performance problemsConducts investigations as required for cash, harassment or any unfair employment practice complaints. Requests assistance from HR as needed for adviceCoaches staff for improved performanceIdentifies, evaluates and responds appropriately to labor efficiency problemsWorks with other service and culinary management leaders to define potential issues/problems and assist the corporate restaurant team in building solutions Policies and ProceduresEnsures compliance on procedure outlined in all company reference manualsEnsures compliance on company cash control, and safety and security policyMonitors Internal Audit Controls within each restaurant on a frequent basisEnsures accidents and incidents are reported to HR in a timely mannerMonitors procedures for resolving Health Department violations promptlyHelps to monitor employee files and payroll records in accordance with company guidelinesMonitors compliance with all Equal Employment Opportunity and labor laws (state/federal)Ensures compliance with HR/Financial AuditsEnsures that proper I-9 identification and required information is in compliance during on-boarding AdministrationCompletes all required financial reports accuratelyCompletes all timecard edits and completes DAILY logs of operational summaries. Scans all proper forms, including timecard edit forms to HR upon completion DAILY. Responds to weekly and period P& L statement and take corrective action as necessaryReviews all other company generated reports to ensure that proper control and performance is being maintainedResearches and processes invoices in a timely manner in PlateIQ (All invoices MUST be in and approved by Wednesday weekly)Reports weekly numbers to leadership in a timely mannerProvides and maintains monthly calendars of events, meetings, and store requirementsCompletes expense reports on a period basesEnsures the store complete cash audits, deposits, and End of Day Reports nightlyProcesses Payroll data in a timely manner by making sure all pay period data is accurate and submitted by the end of business on MONDAY of a pay weekChecks e-mail and Glip 3 times per day and responds to ALL inquiries appropriately. Once at the beginning of your shift, once in the middle of your shift, and once prior to leaving. Summary of Essential Responsibilities Actively participates and encourages teams' involvement in Brand sponsored activitiesWillingly assists others without being askedPrepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achievedAchieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired resultEnsures timely implementation, training and ongoing execution of all company initiatives and marketing promotionsDevelops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as neededEnsures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when requiredAttracts, hires, on-boards and retains the best talent to meet staffing requirements and guest service standardsProactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issuesDevelops and executes the local store marketing plan with Marketing Director to build relationships with civic, business, school, and professional organizations to drive sales and guest countsMonitors that proper security procedures are in place to protect employees, guests and company assetsEnforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restroomsWorks to create and maintain an enjoyable and respectful environment for our guests and employeesMaintains compliance with all employer's employment policies and Brand Standards to include all state, local and federal regulationsFollows management cash handling, inventory and other operational procedures as outlined by company standard operating proceduresMaintains & implements a strong commitment to guest satisfactionCompletes all other tasks and duties as assigned. PI130851079

Keywords: Curry Up Now and Mortar & Pestle Brands, San Ramon , General Manager, Executive , San Ramon, California

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