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- Brooksville, FL 34601
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Restaurant General Manager
First Watch Inc. • Brooksville, FL
Posted 28 days ago
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Restaurant General Manager
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.
- 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
- 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
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