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Restaurant General Manager job in Midlothian at First Watch Inc.

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Restaurant General Manager at First Watch Inc.

Restaurant General Manager

First Watch Inc. Midlothian, VA Full-Time
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Restaurant General Manager

Major Purpose:
To act as the General Manager who is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The General Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant management and staff.


What’s in it for you?

The opportunity to work in a fun atmosphere with awesome people while being a part of a growing organization that was voted BEST PLACES TO WORK (2018 Business Intelligence Group).  We LOVE our employees more than bacon and have a “You First” philosophy, referring to the importance of putting people first.

We also offer:

No night shifts – EVER!

Amazing growth opportunities

Insurance benefits and employee perk programs

Matching 401K contributions

Tuition reimbursement and continuing education programs

First class training

Meal discounts

And much more...



Job Description


  • Evaluate managerial staff, along with the Regional Manager, with formal evaluations, and regularly evaluate managerial staff informally

  • Evaluate hourly staff, along with the Operations Manager, with formal evaluations, and regularly evaluate hourly staff informally

  • Lead and run a shift effectively and develop and train Operations Managers to do the same

  • Conduct and determine regular managerial staff meetings and team member meetings

  • Set goals and assignments for managerial and hourly team members, including recognizing good performance and coaching poor performers

  • Delegate management responsibilities to managerial staff and assign tasks to team members, and ensure all required responsibilities and tasks are performed and completed effectively

  • Execute effectively and train other managers to do the same – use of the Daily Shift Card and Red Book

  • Train management/staff in all proper EOD procedures, including banking

  • Utilize “time chit" method of daily employee performance review

  • Ensure maintenance of a safe and harassment free workplace

  • Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints

  • Initiate and follow-up of phone call and email communications in a timely manner and as appropriate


Additional Responsibilities:


  • Forecast and determine scheduling needs for the individual restaurant

  • Prepare and post weekly work schedules, and ensure the schedule is implemented properly

  • Address issues resulting from critical violations on Health or Steritech Inspections in a timely and professional manner

  • Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary

  • Accurately complete payroll, weekly, mid period and EOP administration work properly

  • Effectively promote First Watch outside the restaurant

  • Obtain and maintain safe food handler certifications

  • Through communication with the Operations Manager, Regional Manager and Home Office, handle customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner

  • Regularly interview applicants for employment, make hiring decisions for the restaurant, and regularly coach and include other managers in the process

  • Regularly channel communication up through the Director of Operations and Regional Vice President

  • Ensure and maintain appropriate managerial and hourly staffing levels at the restaurant

  • Effectively plan and lead weekly manager meetings and monthly server meetings

  • Perform ongoing inspections in all areas of the restaurant and take any and all appropriate action

  • Ensure compliance with federal, local, and state laws, company policies and procedures


Staff/Budgetary Responsibilities:

The General Manager will typically have 1-2 direct reports and be responsible for a staff of up to 40 employees. The General Manager will be responsible for revenue operations in excess of one million dollars.

  • A High School Diploma
  • Bachelors of Arts – concentration in food & beverage, business, marketing or management is preferred
  • Minimum three to five years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
  • Must have completed Culinary and Food Expert (CAFÉ) training program
  • Effective oral and written communication skills
  • Regularly work 50-55 hours per week
  • Must hold a valid driver’s license and drive for company business as required
  • Ability to manage, lead, coach, teach and train others, including with respect to management responsibilities, culinary duties, and host and service duties
  • Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives
  • Human Resources management skills in employee relations, recruiting and retention and employee recognition
  • Ability to supervise and oversee employees in roles from entry level to mid-level management
  • Ability to work with no supervision and prioritize all operations of the restaurant
  • Ability to make difficult and quick decisions
  • Advanced analytical and problem solving skills
  • Excellent computer skills with emphasis on MS operating systems
  • Exceptional organizational skills and attention to detail
  • Strong communication, presentation and writing skills
  • Ability to communicate effectively with all levels of management
  • Ability to work well under pressure in a fast paced, dynamic environment
  • Ability to multitask and prioritize effectively
  • Ability to effectively manage teams as well as work effectively as part of a team
  • Passion for providing excellent service and quality

Additional Physical Requirements:

  • Must be able to continuously see. Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color. Must be able to occasionally sit, drive, type, and make fine discriminations in sound
  • Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.
  • Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
  • Must be able to tolerate temporary exposure to extreme temperatures and temperature changes

Recommended Skills

Industrial Relations
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