General Manager - Wilmington

Founded in Mount Pleasant, South Carolina, in 2018, Vicious Biscuit quickly earned cult status, with lines out the door and loyal fans hungry for more. Fueled by demand – and a serious biscuit addiction – we are found across South Carolina, North Carolina, Florida, Ohio, Indiana, Louisiana, and Mississippi, with more states set to open in the coming year.

Inside each of our stores, you’ll find a vibrant, family-friendly space with a kick of Southern hospitality. Whether you're a local legend or first-time visitor, you’re always welcome at our table. As a member of our Team, you’ll find that we value hospitality, servant leadership, growth, and accountability above all.

• We are a community where families and friends gather. We find meaning in serving others with warmth, kindness, generosity, and genuine care. We stay vigilant for opportunities to show bold, authentic hospitality to our guests and to one another.
• We believe that true leadership is about serving others selflessly, putting their needs and growth ahead of our own. We care deeply about the people we serve and those we serve alongside.
• We embrace the belief that progress is essential in our personal and professional lives. We develop leaders with growth mindsets. We have an unwavering commitment to continuous improvement, striving to be better today than yesterday.
• We are attentive, perceptive, and agile. We hold results and relationships in equal value and strive to steward all resources with care and discipline. We empower leaders who take ownership of their restaurant and their decisions and strive to reach our potential in all areas.

If these values resonate and align with your approach to life and work, you may be a great fit for Vicious Biscuit.

Operating seven days a week with a single-shift schedule, we prioritize a balanced quality of life for our team, making Vicious Biscuit not just a destination for exceptional comfort cuisine but also a place where people thrive.

Responsibilities

The General Manager is a leadership position responsible for overseeing and managing all aspects of the restaurant's operations including the selection, development, and performance management of employees. This individual is accountable for achieving business objectives such as overseeing labor, inventory, and ordering to optimize profits, maintaining high standards of service, and ensuring a positive experience for customers and team members.

• Supervise and administer all facets of the restaurant, taking charge of key decisions on matters of significance.
• Comply with company standards and benchmarks to increase sales and reduce expenses, encompassing food, beverage, retail, operating supplies, and labor costs.
• Ensure the accurate and timely completion of all financial transactions (invoices and reporting) and administrative duties related to personnel/payroll in accordance with company policies and procedures.
• Uphold sanitation protocols for food handling, overall cleanliness, and the upkeep of kitchen and dining spaces.
• Ensure adherence to operational standards, company policies, and relevant federal/state/local laws and ordinances.
• Responsible for maintaining a consistently high standard of food preparation and service quality.
• Preserve a professional image for the restaurant by ensuring cleanliness, adherence to proper uniforms, and meeting appearance standards.
• Estimate and manage food and beverage costs, collaborating with corporate staff for effective provisioning and supply purchasing. Oversee portion control to minimize waste.
• Estimate food requirements, place orders with distributors, and ensure timely delivery of fresh food and supplies.
• Maintain ServSafe certification and adhere to all ServSafe guidelines.
• Uphold a commitment to exceptional customer service, ensuring a positive and memorable dining experience.
• Address customer feedback and implement improvements to enhance customer satisfaction.
• Establish and implement effective security protocols to safeguard employees, guests, and company assets.
• Promote a secure working and guest environment to minimize the likelihood of injuries and accidents. Promptly complete accident reports in case of guest or employee injuries.
• Oversee shifts, make daily decisions, create schedules, and plan while maintaining standards, product quality, and cleanliness
• Investigate and resolve complaints related to food quality and service.
• Provide direction to employees on operational and procedural matters.
• Conduct interviews for hourly positions, and oversee the hiring and development of restaurant staff, and separation of employees, if required.
• Facilitate orientation of new employees and supervise the training of new staff.
• Enhance employee development through continuous coaching and feedback, set performance expectations, conduct regular evaluations, and address performance issues.
• Maintain an up-to-date and precise record of staffing requirements for the restaurant, create schedules, and ensure sufficient staffing coverage for all shifts.
• Establish a strong presence in the local community and foster a high level of community engagement through the restaurant and its personnel.
• Adherence and usage of the strategies and tactics outlined in the restaurant’s Local Store Marketing Manual.

Qualifications and Accountabilities

• College degree preferred. Alternatively, a combination of practical experience and education will be taken into consideration.
• Proficient in using point-of-sale systems and knowledge of computers.
• Skilled in various aspects of restaurant operations, including food planning and preparation, purchasing, sanitation, security, adherence to company policies and procedures, personnel management, and record-keeping.
• Keeps the Director of Operations promptly and comprehensively informed about all issues, including problems, significant matters, and positive events, and takes prompt corrective action when necessary or proposes alternative courses of action.
• Completes job responsibilities and meets performance objectives in a timely and effective manner, following Vicious Biscuit policies and procedures.
• Cultivates a positive working relationship with all company employees to encourage and support a cooperative and harmonious working environment conducive to maximum employee morale, productivity, and efficiency/effectiveness.
• Maintains a consistently favorable image of Vicious Biscuit to uphold its hospitality mission.
• Undertakes other duties and responsibilities as required or requested.
• Supervises team of 15 or more employees per shift.
• Working hours may vary, especially when the manager needs to cover for employees or in case of emergencies (typical work week averages 45 hours).
• Ability to perform all duties at the restaurant level, including making deliveries when necessary.

Requirements

• Proven experience as a General Manager or a similar leadership role.
• Strong leadership skills with the ability to motivate and develop a diverse team.
• Excellent communication and interpersonal skills to foster a welcoming environment for guests and staff.
• Ability to manage budgets, control costs, and analyze financial reports effectively.
• Deep understanding of hospitality standards and best practices in customer service.
• Possess a valid driver's license.
• Eligibility to work in the United States.
• Consent to undergo a background check.
• Stand, bend, stoop, twist, and lift items weighing up to 30 pounds repeatedly, as well as have the ability to perform repetitive hand and wrist movements.
• Work with hot, cold, and potentially hazardous equipment, as well as operate phones, computers, printers, and other office equipment.

Benefits

• Flexible scheduling
• Employee discount
• Bonus opportunity for each period
• Paid time off
• Paid training
• Health, Vision, and Dental insurance