Restaurant General Manager

Join Our Team and thrive as a Restaurant General Manager at Uncle Julio's

Are you looking for an exciting opportunity to be part of a dynamic team in an upscale casual dining environment? Uncle Julio's is seeking experienced and passionate managers to join our team and help us create Mexican memories for our guests.

The Restaurant General Manager is responsible for the overall success of the restaurant, ensuring excellence in every aspect from the team to the guests to the product. They oversee the implementation of company standards, programs, and policies, with a focus on maintaining high-quality standards, maximizing guest satisfaction, driving sales growth, achieving profitability, and upholding facility maintenance.

Why Uncle Julio’s?

Pride in the brand: At Uncle Julio’s, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.

Growth opportunities: Uncle Julio’s is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.

Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, disability insurance, retirement plans, paid-time-off, dining discounts and more.

Work-life balance: As a General Manager at Uncle Julio’s, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.

Key Responsibilities:

Financial:

• Oversee daily operations, including ordering, purchasing, receiving, storage, food preparation, guest relations, business flow, and service standards.
• Manage & control of Actual vs Theoretical food and beverage cost to stay within the company's accepted variance
• Ensure accuracy of cash handling, change orders, bar banks, and tip reconciliation.
• Manage inventory reporting, resolve variances, and utilize tools for forecasting business and product needs.
• Monitor sales and labor budget on a weekly basis and finalize end-of-period numbers.
• Supervise restaurant invoicing process and handle vendor communication regarding credits, shortages, and quality.
• Collaborate with Director of Operations on significant issues related to crew, property, finance, and guest experience.
• Manage scheduling for restaurant crew and approve time-off requests for managers and supervisors.
• Maintain accurate records of crew timekeeping and ensure adherence to company standards.
• Approve payroll, overtime, penalties, and compensation structure changes for the crew.

Quality Assurance:

• Ensure all food and beverage products meet company recipe and quality standards.
• Monitor timing standards during production (expo) and ensure compliance with health and safety regulations.
• Take ownership of performance in EcoSure and Health Department scores/visits.

Management:

• Demonstrate professionalism and ethical behavior, displaying emotional maturity.
• Exhibit integrity, taking responsibility for actions and behaviors.
• Provide clear instructions and explain the reasoning behind directives.
• Uphold company image standards and lead by example.
• Hold individuals accountable and provide appropriate coaching.
• Conduct daily coaching of management to crew.
• Review comps, voids, and adjustments and develop action plans for recurring issues.
• Conduct weekly manager meetings to enhance communication and alignment.
• Set departmental goals, follow up with managers, and make course corrections when necessary.
• Interact with guests to build loyalty and ensure return visits.
• Respond directly to all complaints/concerns for guest recovery.
• Manage restaurant interior and exterior R&M
• Ensure pre-shift meetings occur daily for all departments.
• Actively manage labor to ensure proper staffing levels on a shift-to-shift basis.
• Conduct interviews and make final hiring decisions for new crew members.
• Conduct annual performance reviews for all managers.
• Enforce progressive discipline according to company standards.
• Handle paperwork for new hires and submit terminations through Paylocity.
• Represent the restaurant in GM meetings and conference calls.
• Formulate restaurant and operational policies to enhance business.
• Investigate and resolve crew and guest complaints, escalating to D.O. and HR when necessary.
• Make final decisions on transfers to other departments.

Essential Skills:

• Ability to positively influence their restaurant through effective leadership skills.
• Ability to resolve and drive resolution for simple and complex conflicts with crew, managers, and Guests.
• Ability to exercise common sense, creativity, and impartiality when making decisions.
• Ability to be well organized, maintain concentration and think clearly despite frequent, stressful or unusual interruptions.
• Ability to effectively communicate with all levels of the organizations.
• Possesses basic math and accounting skills and read basic financial statements.
• Ability to effectively manage projects, often more than one at a time.

Qualifications:

• At least 21 years of age.
• 2 - 4+ years of full-service restaurant management experience at the General Manager (GM) or Assistant General Manager (AGM) level (AUV of $4M+).
• Demonstrated track record of maintaining long-term employment and stability in current and previous positions.
• College degree in a related field, i.e., business or hotel and restaurant management, preferred.

Physical Requirements:

• Ability to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:
• Ability to lift up to 40 lbs., 10-20 is typical.
• Ability to carry product up to 120 feet.
• Ability to reach up to 6 feet, 2-4 is typical.
• Ability to work off counter heights of 36 - 42 inches.
• Ability to move through 24-inch aisles and spaces as small as 12 inches.

Uncle Julio's Restaurant Group, parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste. With a successful track record over the past 30 years and 43 restaurants in twelve states, Uncle Julio’s restaurants are defining the polished casual Mexican industry and continues to expand.

Equal Employment Opportunity

Uncle Julio’s bases all employment decisions, including selection of employees and the job advancement of employees, on an individual’s qualifications, aptitude, and experience for the position, as well as satisfactory references. The Company does not discriminate with respect to terms and conditions of employment on the basis of a person’s race, creed, color, religion, age, gender, genetic information, national origin, sex, uniform service, veteran status, protected disability, and any other category protected under federal or state law. This policy of equal employment opportunity applies to all policies and procedures relating to recruitment and hiring, compensation, benefits, and all other terms and conditions of employment