Restaurant Operations Manager

4 weeks ago

Charlotte, North Carolina, United States Thrive Restaurant Group Full time
Restaurant General Manager Job Description

We are seeking a highly skilled and experienced Restaurant General Manager to join our team at Thrive Restaurant Group. As a Restaurant General Manager, you will be responsible for leading and overseeing all aspects of the restaurant operation, including selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally, healthy business.

Key Responsibilities:
  • Lead and oversee all aspects of the restaurant operation
  • Recruit, lead and develop the management team, equipping them to recruit, lead and develop their teams
  • Organize and direct development programs for managers
  • Achieve operational, cultural and financial objectives
  • Provide and ensure friendly and efficient guest service
  • Direct activities of all restaurant managers, supervisors, and employees
  • Actively lead by providing vision, coaching, and feedback
  • Foster team cohesiveness and positive team working environment
  • Coach to production, productivity, quality, and guest-service goals and standards
  • Identify performance and cultural trends and actively implement change when needed
  • Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed
  • Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety
  • Manage Profit and Loss through active decision making
  • Analyze data to inform operational decisions or activities
  • Manage expenses of the restaurant to budget
  • Ensure proper scheduling of employees
  • Evaluate employee performance
  • Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations
  • Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.
  • Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations
  • Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation
  • Ensure cleanliness and sanitation
  • Ensure compliance with all health, safety and hygiene standards and policies
  • Ensure compliance with all security procedures
  • Ensure compliance with all alcoholic beverage regulations
  • Direct facility maintenance or repair activities
  • Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
  • Other duties as assigned
Key Strengths and Competencies:
  • People-first Orientation
  • Developing Leaders (present/future)
  • Guest Service
  • Interpersonal Influence
  • Problem Solving/Decision Making
  • Execution of Brand Mindsets and Standards
  • Leading by Example
  • Operations Knowledge and Analysis
  • Planning, Executing and Results Orientation
  • Managing Performance
  • Staffing and Development
  • Managing Relationships
  • Passion for Serving Others
  • Integrity and Personal Ownership
  • Self Management
Required Qualifications:
  • High School Diploma
  • No minimum level of professional certification
  • No minimum level of technical knowledge
  • Previous general management experience in a casual dining restaurant
  • Minimum one (1) years of experience as a general manager
  • Able to make decisions
  • Able to identify and resolve problems
  • Able to guide, direct, and motivate staff
  • Able to plan and prioritize tasks
  • Able to teach and train staff
  • Able to monitor processes, materials, and resources
  • Able to perform administrative tasks using software and technology
  • Knowledge of personnel practices and regulations
  • Knowledge of food safety and sanitation practices and regulations
  • Able to deal with confidential information and/or issues using discretion and good judgment
Working Conditions and Physical Requirements:
  • Able to work and verbally communicate effectively with other team members
  • Able to engage the public in a positive manner
  • Able and willing to work with others as a team
  • Able to reach and bend and frequently lift up to 50 pounds
  • Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length
  • Able to work in a standing position for long periods of up to 12 hours in length
  • Able to perform repetitive tasks with little or no break
  • Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
  • Able to work flexible schedules including evenings and weekends
  • Able to travel at quarterly intervals to required management meetings and or training sessions
Key Performance Indicators:
  • Your Own Leadership Health/Effectiveness
  • Store Management Team Health/Effectiveness
  • Overall Health of the Restaurant Culture
  • Profit from Operations
  • Sales Growth
  • SPA Results
  • FSE Results
  • EBITDA
  • Overall Restaurant Profitability

Direct Reports:
Assistant General Manager, Kitchen Manager, Hospitality Manager, All employees when the immediate supervisor is not on the premises

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