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Restaurant Operations Manager

2 months ago

Lubbock, Texas, United States Hawaiian Bros Island Grill Full time
Job Title: General Manager

Hawaiian Bros Island Grill is seeking a highly skilled and experienced General Manager to lead our restaurant operations. As a key member of our management team, you will be responsible for ensuring the success of our restaurant by implementing and enforcing company policies, procedures, and performance standards.

Key Responsibilities:
  • Translate the company's vision and values into individual and team goals, aligning performance measures to support business and restaurant objectives.
  • Model, recognize, and reinforce desired behavior, aligning rewards with these contributions.
  • Determine employee career goals and monitor/document performance, providing employees with support and opportunities to achieve their full potential.
  • Regularly solicit employee feedback on supervisor/manager performance, utilizing Employee Satisfaction Survey results to provide feedback and help supervisors/managers develop their people skills.
  • Accountable for the successful resolution of employee concerns, addressing recurring concerns and communicating major issues to the Territory Director.
  • Accountable for the successful resolution of guest issues, addressing recurring issues and communicating major issues to the Territory Director.
  • Accountable for regulation compliance and customer service results, ensuring accurate financial data and preparation of all financial reports.
People Management:
  • Generate a constant stream of candidates for Assistant General Manager positions by building relationships and brand recognition in the local community, in addition to development from within.
  • Recruit, hire, and develop Shift Managers and Assistant General Managers by leveraging available tools.
  • Objectively assess team performance relative to established goals, accountable for developing and motivating the restaurant team.
  • Accountable for compliance to productivity and service standards by retaining a sufficient number of well-trained and productive employees.
  • Serve as the key interface between the restaurant management team and Field Support personnel.
  • Accountable for successfully leading the restaurant team through change, communicating, showing support, and being a champion of the change.
Quality Management:
  • Accountable for restaurant operations, ensuring strict adherence to company-wide QSC, safety, and sanitation standards.
  • Validate equipment is properly maintained to ensure productivity levels are met, making decisions regarding repair or replacement of equipment and communicating contract options to the Territory Director.
  • Accountable for the successful execution of local marketing programs.
  • Accountable for the successful resolution of operational issues within the restaurant.
  • Attend required meetings, moving the business forward toward objectives by sharing input and feedback and identifying best practices.
  • Ensure key deadlines are met through time management and delegation.
  • Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
  • Responsible for successful coordination, implementation, and execution of new initiatives.
  • Responsible for onboarding, administration, and assignments.
Financial Management:
  • Develop strategic plans and tactics for the restaurant that are aligned with and designed to achieve area, regional, and company-wide business objectives.
  • Accountable for the financial performance of the restaurant according to business objectives developed with the Territory Director.
  • Identify financial trends and performance improvement opportunities, implementing a SMART plan to resolve.
  • Accountable for accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses.
  • Accountable for accurate preparation and review of all financial reports.