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Restaurant General Manager

1 month ago

Dunnigan CA United States Pilot Company Full time
Company Description

Pilot Company is an industry-leading network of travel centers with more than 30,000 team members and over 750 retail and fueling locations in 44 states and six Canadian provinces. Our energy and logistics division serves as a top supplier of fuel, employing one of the largest tanker fleets and providing critical services to oil operations in our nation's busiest basins. Pilot Company supports a growing portfolio of brands with expertise in supply chain and retail operations, logistics and transportation, technology and digital innovation, construction, maintenance, human resources, finance, sales and marketing.

Founded in 1958 by Jim A. Haslam II and currently led by CEO Adam Wright, our founding values, people-first culture and commitment to giving back remains true to us today. Whether we are serving guests, a fellow team member, or a trucking company, we are dedicated to fueling people and keeping North America moving.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state or local law.

Military encouraged to apply.

MUST BE RELOCATABLE

Job Description

We are seeking a dynamic and results-driven Restaurant General Manager to join our team in Dunnigan, United States. As the Restaurant General Manager, you will be responsible for overseeing all aspects of our restaurant operations, ensuring exceptional customer experiences, and driving financial success.
  • Lead and motivate a high-performing team to deliver outstanding customer service and maintain operational excellence
  • Oversee daily restaurant operations, including staff scheduling, inventory management, and quality control
  • Analyze financial performance and implement strategies to improve profitability and achieve business goals
  • Ensure compliance with food safety regulations and maintain the highest standards of cleanliness and hygiene
  • Develop and implement marketing initiatives to increase customer traffic and boost sales
  • Manage vendor relationships and negotiate contracts to optimize costs and maintain quality standards
  • Handle customer feedback promptly and professionally, resolving issues to ensure customer satisfaction
  • Collaborate with the leadership team to set and achieve restaurant goals and key performance indicators
  • Implement and maintain company policies and procedures while fostering a positive work environment
  • Identify and develop talent within the organization through training and mentorship programs
  • Stay informed about local food trends and preferences to keep the menu fresh and appealing
  • Participate in menu planning and development to enhance the dining experience and maximize profitability


Qualifications

  • Minimum of 2-3 years of management experience in the restaurant industry
  • Proven track record of financial responsibility and P&L management
  • Excellent leadership and team-building skills with the ability to motivate and inspire staff
  • Strong customer service orientation with a focus on creating exceptional dining experiences
  • Proficiency in restaurant management software and point-of-sale (POS) systems
  • Ability to work a flexible schedule, including nights, weekends, and holidays
  • Outstanding communication and interpersonal skills
  • Demonstrated problem-solving abilities and decisiveness in a fast-paced environment
  • Food safety certification (e.g., ServSafe) required
  • Bachelor's degree in Business Administration, Hospitality Management, or related field preferred
  • Strong financial analysis and budgeting skills
  • Excellent organizational skills with keen attention to detail
  • Ability to multitask and prioritize effectively in a high-volume setting
  • Knowledge of local food trends and preferences
  • Familiarity with health and safety regulations in the food service industry
  • Experience in menu planning and development


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