Restaurant Operations Manager

1 week ago

Asheville, North Carolina, United States Capstone Concepts LLC Full time
Job Title: General Manager

Capstone Concepts LLC is seeking a highly skilled and experienced General Manager to lead our First Watch restaurants. As a General Manager, you will be responsible for developing and maintaining a culture of accountability, integrity, service, and trust within your team. You will also be responsible for providing management coverage and direct supervision of operations in an individual restaurant, exercising basic shift-to-shift financial control to meet sales, revenue, and profitability goals.

Key Responsibilities:
  • Develop and maintain a culture of accountability, integrity, service, and trust within the team.
  • Provide management coverage and direct supervision of operations in an individual restaurant.
  • Exercise basic shift-to-shift financial control to meet sales, revenue, and profitability goals.
  • Meet or exceed period budget and profitability goals.
  • Provide hands-on leadership when working in the unit, working all positions, and providing team feedback daily.
  • Provide efficient and professional service to meet or exceed customer expectations.
  • Respond to customer feedback and handle customer concerns/needs.
  • Ensure all policies, procedures, and training for team members are being followed.
  • Participate in certification of team members.
  • Develop Black Hat and Black Apron team members.
  • Set standards so the restaurant maintains the highest level of cleanliness.
  • Participate in bi-weekly manager meeting to set and enforce standards.
  • Ensure all team members follow Capstone Concepts' uniform standard.
  • Supervise food handling procedures and operational processes.
  • Ensure safe working conditions as required by OSHA and federal, state, and local governing bodies.
  • Verify and complete all paperwork on a daily basis.
  • Manage all internal/external communications in a timely and effective manner.
  • Follow up and verify all cash deposits are made daily.
  • Ensure unit has proper supplies while maintaining period budget.
  • Set standards so all units achieve a 95% or better health and Steritech inspection.
  • Ensure all policies and procedures, whether HR, Safety, Financial, or Operational in nature, are being upheld in the unit daily.
  • Provide hands-on leadership when working in units, working positions, and providing feedback.
  • Check weekly schedules to ensure they are written correctly and posted on time.
  • Work with marketing on initiative rollouts and event preparation.
  • Participate in bi-weekly First Watch Corporate calls.
  • Bi-weekly food inventory completed. If Gap is greater than.7%, weekly food inventories completed.
  • Be ready for white glove inspections.
  • Ensure hiring policies and practices are followed.
  • Perform second interview on all cooks and servers. Make recommendations for new hires.
  • Hold bi-weekly manager meeting to set and enforce standards.
  • Hold training classes at units.
  • Hold LTO product training classes at the units before the product live date.
  • Participate in unit staff meetings.
  • Oversee team member certifications.
  • Check weekly paperwork to ensure accuracy of, invoices, Safe Sign off, Tip out report, DSR, labor reports, and anything else required by the office before it is turned in.
  • Participate in writing yearly budgets with COO, Controller, and management team.
  • Review P&Ls with team each period.
Requirements:
  • Professional presentation and demeanor.
  • Passion for fresh food and customer service.
  • Unfailing work ethic and integrity.
  • Ability to attract and foster a quality staff and inspire them to greatness.
  • Effective oral and written communication skills.
  • Regularly works more than 40 hours per week, generally 50-55 hours per week, with five days on the job, and two days off work, as a general rule.
  • Regularly works in the kitchen leading, training, teaching, and coaching culinary duties.
  • Regularly works in the dining room leading, training, teaching, and coaching host and service functions.
  • Walking, bending, and stooping. Some moderate to heavy lifting on a semi-regular basis.
  • Ability to walk and stand throughout the entire shift of approximately 10 hours.
  • Ability to lift a maximum of 50 pounds.
  • Moderate exposure to extreme temperatures (i.e., freezer, heat behind the cook line).
  • Cognitive abilities to reason, solve problems, and manage conflicting priorities.
  • Must have a valid driver's license and automobile insurance.
  • Must pass a background check and drug screening.
  • Alcohol Servers Permit may be required for some locations.
Qualifications:
  • 4 years of management in a full-service restaurant, 2 years of experience as a General Manager.
  • Black Hat or Black Apron certified for internal promotions.
  • Can work in a high-stress environment.
  • Heavy kitchen experience.
  • Proficient in Microsoft Office products.
  • Organized.
  • Hands-on leadership style.
  • Valid driver's license and personal vehicle insurance.
  • Ability to motivate and develop team members.
  • Good written and verbal communication skills.
  • Time management skills and ability to multitask.
  • Ability to make good decisions and find alternative solutions.
Benefits:
  • Never have to work a night shift.
  • Competitive pay.
  • Health Insurance.
  • 401k.
  • Paid vacation.
  • Excellent training.
  • Opportunities to advance.

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