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Fast Casual Restaurant General Manager

2 months ago

Des Moines, Iowa, United States Lewis & Clark Capital LLC Full time
Restaurant General Manager at Hi-Pointe Drive In

The General Manager at Hi-Pointe Drive In oversees the daily operations of one of St. Louis's top fast casual restaurants, leading a team of high-achieving professionals who are passionate and creative in their work.

This role requires strong accountability, a genuine care for people, and the ability to handle a high volume of orders, especially burgers.

In addition to ensuring the restaurant's profitability, success is also determined by your capacity to develop the team, motivate them to excel, and foster a work environment where employees are happy to be.

While the team is a priority, Hi-Pointe's reputation as the best burger joint in St. Louis relies on flawless food and service execution. The General Manager is tasked with following company recipes and standards while also thinking creatively.

Hi-Pointe was established with the aim of offering a fresh, genuine twist on traditional cuisine and so far, it's been a success.

We believe that by focusing on what truly matters, success will naturally follow.

Key Responsibilities:

  • Team Development: Building an exceptional team by recruiting, training, and developing both management and hourly staff.
  • Brand Representation: Representing the Hi-Pointe brand and contributing to its growth.
  • Collaboration: Collaborating with ownership to establish sales and profitability targets.
  • Profit and Loss Management: Full accountability for Profit and Loss management.
  • Operational Excellence: Ensuring operational excellence with consistent shift efficiency.
  • Leadership Development: Enhancing leadership skills of shift managers and overseeing independent shift operations.
  • Labor Cost Management: Managing restaurant labor costs, including creating weekly schedules.
  • Inventory Management: Maintaining food cost standards through effective inventory management and portion control.
  • Supplier Relationships: Cultivating positive relationships with suppliers and vendors.
  • Food Safety: Adhering to local and state food safety regulations and promoting safety within the team.
  • Kitchen Optimization: Optimizing kitchen processes for fast service times.
  • Work Culture: Fostering a positive work culture that encourages growth and excellence.
  • Equipment Maintenance: Ensuring equipment is safe, operational, and well-maintained.
  • Checklist Implementation: Implementing and supervising checklists for efficient kitchen operations.
  • Product Quality: Regularly testing products to guarantee quality and adherence to recipes.
  • Team Safety: Ensuring all team members meet safety and food handling standards.
  • Company Policies: Complying with company policies, including personal hygiene and appearance.
  • Community Involvement: Participating in community events and festivals.

Qualifications:

  • Experience: Minimum of 5 years experience in the restaurant industry; 1-3 years in management or supervision preferred.
  • Education: High school diploma or equivalent required, some college education preferred.
  • Certifications: Serv Safe Certification.
  • Health Requirements: Hepatitis A vaccination record.