General Manager

General Purpose of the Job:

The General Manager leads a team verbally, followed up by action. They create a culture of hospitality within the restaurant while establishing a fun and productive work environment. The GM oversees all aspects of restaurant operations, including food preparation, service delivery, guest experience, inventory management, financial reporting, human resource functions, marketing, advertising, public relations, restaurant repair & maintenance and other duties assigned by the VP of Operations. This position requires an individual who can work well under pressure while maintaining high standards at all times

The GM seeks to provide extraordinary experiences for every guest, maintaining the highest level of hospitality while leading service on the floor. The General Manager will communicate effectively internally within their team and externally with other departments such as finance, procurement, marketing, facilities, human resources, legal, and upper-level operations officers.   This person must be a strong developer of people who provides leadership and promotes growth among manager, chefs and staff while focusing on a financially responsible P&L.   He or she should also have excellent organizational skills to manage multiple tasks at once while being flexible enough to adapt to changing circumstances. The GM will ensure new and return bustiness by directing a culture of guest focus with positive daily guest interactions and embody the culture of The Mexican to ensure the brands longevity

Essential Duties and Responsibilities:

-      Ensures that proper security procedures are in place to protect staff, guests, and company assets

-      Ensure a safe working and guest environment to reduce the risk of injury and accidents. 

-      Manage shifts which include: daily decision-making, scheduling planning while upholding standards, product quality, and cleanliness; holds managers accountable for the decisions they make on a daily basis

-      Responsible for ensuring consistent high-quality food and beverage preparation and service

-      Ensures all systems are in place to promote the brands' private dining room sales growth 

-      Ensures positive guest experiences through engagement, a clean, well-maintained physical plant, properly established lighting and music volume, and superior, consistent service

-      Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction

-      Ensures that all management and hourly team members have their national (managers) and local heath & food safety certifications

-      Lives by a philosophy of hospitality and constantly strives to make every team member and guest feel important and special

-      Has an in-depth knowledge of The Mexican culture and demonstrates that ability through verbal communication and individual action.  Holds managers, chefs and hourly team members accountable for actions and verbal communication that reflect those collection of values

-      Focuses on talent development both in management and hourly positions.  Has a genuine desire to design action plans that will facilitate the professional growth of those individuals

-      Delegates tasks but hold team accountable to results; has superior decision-making skills demonstrated by the ability to distinguish between what is important what can be delegated to subordinates

-      Continually coaches and teaches for performance, improvement and accountability; holds the team accountable for desired results.  Trains and develops management, chefs, and all hourly team members on standards of excellence, proper operating procedures, food & beverage knowledge, guest-focused service

-      Support the FOH & BOH team to resolve team conflicts: As the team leader, the General Manager must resolve disputes that arise in the workplace (including those with disgruntled guests).

-      Present a professional, appropriately dressed image to our guests and staff 

-      Works hand in hand with senior leadership, CFO, CEO, VP of Ops, DO to ensure that all personal, leadership and restaurant financial and goals are attainable and achieved

-      Displays effective communication skills demonstrated in the delivering of pertinent operational and financial information to upper-level management and investors

-      Oversees and assists Beverage Manager with LBW inventory, product specifications, preparation of ingredients and recipes, proper temperatures, and presentation.  Holds the Beverage Manager accountable for desired results

-      Oversees kitchen inventory, product specifications, preparation of ingredients and recipes, proper temperatures and presentation.  Holds Executive Chef and culinary management team accountable for desired results

-      Assist the VP and company level financial team in the development of restaurant level budget.  Is directly accountable to maximizing unit level EBITA and can deliver detailed data driven explanations on any negative or positive deviations from the budget

-      Analyzes operations expenses and makes sound decisions when making purchases needed for operation success (smallwares, kitchen equipment etc.)

-      Reviews all operational numbers daily/weekly/monthly and takes approved action that make a positive impact on business results while optimizing workflow and productivity.  Has the desire and ability to inform and educate management team to do the same

-      Consistently innovates ways to identify or recognize an issue in the restaurant and create a new process or solution for the restaurant to do it better

-      Provides the leadership, vision, and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective

-      Acts as a mentor to the other dining room managers and key hourly employees so they have the proper tools and direction to achieve success in their respective departments; holds them accountable for desired results

-      Demonstrate exceptional time management and organizational skills.

-      Demonstrates an advanced knowledge of inventory systems, ordering, receiving, recipe development, budget, P&L and how to create and implement line builds for food and beverages.   Explains and teaches management on the business systems of the restaurant

-      Has advanced knowledge of data analysis programs and makes sound decisions based on the analysis of that data (excel)

-      Directly oversees hourly payroll and is adept at handling of human resource related issues; makes sound decisions on difficult situations in order to protect the restaurant or brand from any form negligence or discrimination

-      Can effectively troubleshoot most technology systems for maximum efficiency 

-      Develops positive working relationships with maintenance and repair vendors; is knowledgeable of who to call to get something fixed; responds to emergencies calmly and with confidence

-      Has a well-developed knowledge of restaurant facilitates including by not limited to HVAC, kitchen equipment, electrical, fire & Ansul systems, security systems, lighting, furniture repair, plumbing and flooring

-      Negotiates contracts for services & preventive maintenance – ensures that all equipment is running optimally and can trouble shoot or take preemptive action to reduce major breakdowns in the building

-      Has a complete understanding of POS systems and scheduling software; can teach and develop new managers on how to use the system effectively

-      Has a complete understanding of Private Dining Software and how to maximize the technology to ensure exceptional guest experiences; can design, teach and effectively trouble shoot any issues with the software

-      Understands operational cost controls, able to identify measures to cut waste, and knows how to achieve desired results. 

-      Demonstrates an advanced knowledge of the reservation system.  Can design and trouble shoot any technical issues as well as maximizing capacity controls to ensure online exposure as well as seating in off peak times are highest

-      Ability to define problems, collect data, establish facts, and draw valid conclusions

-      Technical aptitude in utilizing company systems, email, and Microsoft programs.

-      Professionalism in the documentation of written and verbal communication.

Requirements: 

-      A college degree is required. Bachelor of Science degree in hospitality/restaurant management is preferred

-       5+ years’ experience at a professional, upscale, high-volume restaurant company in a GM position with proven results of profitable sales growth

-      ServeSafe Certified & Alcohol Service permit (for applicable location) 

-      Spanish speaking is preferred but not essential

Physical Demands:

The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

-      50 – 55 hours in a typical work week.

-      This role requires prolonged standing, the ability to move, push and lifting up to 50 lbs.

-      Work with hot, cold and hazardous equipment as well as operate phones, computers, printers/copiers and other office equipment.