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  • Brooksville, FL 34601

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Restaurant General Manager

First Watch Inc. • Brooksville, FL

Posted 28 days ago

Job Snapshot

Full-Time
Experience - At least 3 year(s)
Degree - High School
Restaurant, Food, Hospitality
Restaurant - Food Service, Management, Hospitality - Hotel

Job Competition

4

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Job Description

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.


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.

Job Requirements

  • 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
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