General Manager
Company: Curry Up Now and Mortar & Pestle Brands
Location: San Ramon
Posted on: April 8, 2021
Job Description:
JOB TITLE: General Manager
REPORTS 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 trends
- 10 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 Insurance
- 100% Paid Vision Insurance
- 100% Paid Off-The-Job Accident Insurance
- Cell Phone Reimbursement
- Commuter Benefits
- Free 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 QUALIFICATIONS
- Three to five years supervisory/management experience in the
restaurant, hospitality, or retail industry preferred with $5MM or
more in sales
- Demonstrated success in financial management and people
development
- Knowledge 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 company
- Ability to successfully perform all job duties of all service
positions in the restaurant
- Ability to work a minimum of 55 hours a week if business demand
requires it
- Food Safety Manager certification required
- Strong organizational skills with excellent oral and written
communication skills and the ability to communicate with all levels
of the organization
- Ability to communicate effectively, both orally and in writing,
in the English language
- Possesses basic math skill (add, subtract, multiply,
divide)
- Places a value on diversity, community, and shows respect for
others
- Proven ability to problem solve and handle high stress
situations
- Ability to interpret financial statements and understand
contributing factors
- Must be prepared to multitask in accordance with the demands of
the business
- Ability to identify and anticipate opportunities and implement
corrective action steps
- Ability 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 Profits
- Develops and implements creative and targeted sales-building
strategies with the Corporate Office to ensure optimal sales and
earnings
- Assists in the annual preparation of sales projections, expense
budgets, and capital expenditure budgets
- Meets or exceeds budgeted sales in the Area.
- Maximizes profits and Area by controlling expenses within
established budget guidelines
- Identifies, evaluates and responds appropriately to labor
efficiency problems
- Monitors restaurant management and employee schedules
- Assists restaurant leaders in identifying sales growth
opportunities in restaurant merchandising and local restaurant
marketing ideas
- Executes and follows up on the financial results on a period
basis
- Executes and is accountable for all controllable financial
results on a period basis according to plan Operations and Quality
Standards
- Ensure all restaurants meet or exceed the company's Operations
and Quality Standards
- Performs 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
assessments
- Ensures professional restaurant and consistent team image
through rigid adherence to restaurant cleanliness, uniforms, and
appearance standards
- Follows and enforces compliance with all brand and company
standards, company policies and procedures
- Creates and maintains schedule for all staff according to
business demand
- Provides coverage when necessary
- Constant 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 achieved
- Checks with service staff daily to monitor employee and guest
satisfaction, interaction, and engagement for their area
- Monitors progress of the Assistant General Manager's ability to
invoke positive change among their team
- Responsible for providing direction to the AGM and all staff
with regards to achieving the standard that is established in the
company values
- Understands 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 located
- Identifies opportunities for partnerships with local
organizations
- Promotes corporate citizenship and social responsibility
Franchise Operations Standards
- Must 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 Retention
- Responsible for staffing, training, retention and turnover of
staff
- Maintains staffing according to budgeted levels
- Forecasts staffing needs with HR and Corporate Operations
Leader
- Works collaboratively with HR to create and maintain plans for
developing internal candidates for promotion
- Conducts interviews with AGM for store level staffing
- Collaborates with HR to conduct exit interview process with all
management that leave the company Training
- Conducts training for managers, Franchise Operators, and
service staff on all operational processes and procedures; conducts
training on new products and refresher training as necessary
- Trains team in changes in company policy or procedures
- Helps in identifying potential problems and develop
solutions
- Works with HR to train in use of performance development
tools
- Ensures proper training of Trainees and monitors effectiveness
of training programs People Development
- Must 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 HR
- Reinforces the company's Core Values consistently
- Conducts meetings with restaurant team on a regular basis
- Conducts 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 basis
- Demonstrates positive workplace practices according to the
company's values Employee Relations
- Accurately and consistently documents performance
appropriately
- Responsible for following the approved termination process as
outlined in the Employee Handbook
- Uses consistent practices in managing performance problems
- Conducts investigations as required for cash, harassment or any
unfair employment practice complaints. Requests assistance from HR
as needed for advice
- Coaches staff for improved performance
- Identifies, evaluates and responds appropriately to labor
efficiency problems
- Works with other service and culinary management leaders to
define potential issues/problems and assist the corporate
restaurant team in building solutions Policies and Procedures
- Ensures compliance on procedure outlined in all company
reference manuals
- Ensures compliance on company cash control, and safety and
security policy
- Monitors Internal Audit Controls within each restaurant on a
frequent basis
- Ensures accidents and incidents are reported to HR in a timely
manner
- Monitors procedures for resolving Health Department violations
promptly
- Helps to monitor employee files and payroll records in
accordance with company guidelines
- Monitors compliance with all Equal Employment Opportunity and
labor laws (state/federal)
- Ensures compliance with HR/Financial Audits
- Ensures that proper I-9 identification and required information
is in compliance during on-boarding Administration
- Completes all required financial reports accurately
- Completes 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 necessary
- Reviews all other company generated reports to ensure that
proper control and performance is being maintained
- Researches 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 manner
- Provides and maintains monthly calendars of events, meetings,
and store requirements
- Completes expense reports on a period bases
- Ensures the store complete cash audits, deposits, and End of
Day Reports nightly
- Processes 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 week
- Checks 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 activities
- Willingly assists others without being asked
- Prepares and interprets financial and operational reports and
schedules, analyzes data and develops solutions to ensure operating
goals are achieved
- Achieves controllable profit and flow thru goals by overseeing
all controllable costs and taking the appropriate corrective action
to achieve the desired result
- Ensures timely implementation, training and ongoing execution
of all company initiatives and marketing promotions
- Develops employees through training programs, individual
development plans and assignments; provides coaching and
constructive feedback to employees as needed
- Ensures all equipment and facilities are in compliance with
Brand Standards and all government regulations and takes corrective
action when required
- Attracts, hires, on-boards and retains the best talent to meet
staffing requirements and guest service standards
- Proactively handles employee relations issues and deviations
from Brand Standards; involves the Corporate Operations Leader and
HR as appropriate to resolve issues
- Develops 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
counts
- Monitors that proper security procedures are in place to
protect employees, guests and company assets
- Enforces sanitary practices for food handling, general
cleanliness and maintenance of kitchen, dining areas and
restrooms
- Works to create and maintain an enjoyable and respectful
environment for our guests and employees
- Maintains compliance with all employer's employment policies
and Brand Standards to include all state, local and federal
regulations
- Follows management cash handling, inventory and other
operational procedures as outlined by company standard operating
procedures
- Maintains & implements a strong commitment to guest
satisfaction
- Completes all other tasks and duties as assigned.
Keywords: Curry Up Now and Mortar & Pestle Brands, San Ramon , General Manager, Executive , San Ramon, California
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