Benefits:

Bonus based on performance

Training & development

Wellness resources

General Managers are an essential part of our restaurant. Our commitment to Fresh, Authentic and Bold (FAB) flavors starts with our cooks following the recipes and preparation standards for all menu items. Quality and consistent dining experiences build the customer loyalty we depend on- and this cannot be accomplished without having reliable team members that are enthusiastic about FAB or managers that lead them!

The General Manager supports the mission of {Insert Concept} and our core values, leading by example in being committed, reliable, loyal, and enthusiastic about their work. They are required to oversee and manage all areas of the restaurant and staff, while ensuring guest service meets company standards, maintain customer satisfaction, and create a positive working environment for our employees.

General Managers are:

Responsible for meeting all the compliance requirements and the reporting necessary to run a successful operation. Daily operations are managed by following daily routines from open to close. General Managers follow protocol for established opening and closing procedures, as well as complete weekly and monthly inventory counts and inventory input, place weekly orders with all necessary vendors, create and manage prep sheet for prep cooks, complete (or approve) weekly schedules, manage cash handling and bank deposits.

In charge of upholding safety and sanitation standards aiming to achieve a 98.5 Health Department Inspection score. Regular coaching and training on; hand washing, food temperatures, placing sanitizer buckets, checking PPM on chemicals, managing the proper food storage, label and dating, FIFO, employee uniform (which includes closed toed slip resistant shoes), hair restraints, proper glove usage, proper equipment use and general maintenance (run times on immersion blenders, cleaning dicers etc).

1-2 years of fast-casual management experience in a high volume, fast paced environment is preferred.

Managers must become proficient in both the front of house and back of house and ultimately are scheduled to work in both areas.

Experience planning and preparing for daily catering business.

Committed to creating a positive working environment by training and developing all employees for their next role!

The face of the business and manage customer complaints and take appropriate action to solve issues.

Promote daily sales goals and reward employees that work to achieve these goals.

Benefits:

Health, vision, dental, accidental, STD, and life insurance plans.

Full time position.

Training and development

Paid Time Off

Quarterly bonus potential