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General Manager (Denver location)

Our company is now hiring for a General Manager. We are looking for an individual who has a passion for food, great leader and wants to grow and develop professionally but also personally.

Summary/Objective:

Oversee and manage the operations of a single or multi-unit restaurant. This includes managing the operations, and building, coaching, developing, and mentoring staff. Have excellent team leadership. Exemplify integrity and accountability. Satisfy customers by providing an exceptional dining experience. Provide a passion for being the best in the business. Provide effective leadership and guidance to crew to achieve operational success. A GM must be able to perform all job functions of each crew position, including customer service, product preparation, cash accountability, achieve sales and labor goals, and the ability to drive a company vehicle and travel, if needed.

Essential Functions:

Acts as a leadership role model while consistently exhibiting our company's Vision, Mission and Values.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Participates in recruitment efforts of non-exempt staff; assists with pre-employment process such as first interview, second interview, drug screening, helps coordinate and attend job fairs.
Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing inventory and audits; identifying trends; determining system improvements; implementing change.
Meets restaurant financial objectives by forecasting requirements; achieving sales and labor goals; scheduling expenditures; analyzing variances; initiating corrective actions.
Estimates food costs and profits; adjusts menus.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Obtains ServSafe certification, as a manager. Ensure that the restaurant is in compliance with FDA food code;
Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
Develops, implements and maintains product specification and recipe books, to ensure product consistency across all restaurant concepts.
Assists department in carrying out various operational programs and procedures for all company employees.
Employee development and team building.
Performs all duties in compliance with internal procedures, external regulations s and brings compliance issues to upper management and Human Resources.
Performs other related duties as required and/or assigned.
PREFERRED QUALIFICATIONS:

Strong business acumen and leadership experience with a proven track record of acting as a strategic business partner in an operations environment.
Ability to lead though influence in a collaborate environment.
Demonstrated experience partnering with clients on solving business/operational issues.
Demonstrated communication abilities at multiple levels of the organization.
Demonstrated organization skills leading to the ability to successfully manage multiple priorities in a dynamic environment.
Other Skills:

Organization/Prioritization, Time Management, Data Entry Skills, General Math Skills, Analyzing Information, Attention to Detail, Thoroughness, Reporting/Researching Results, Verbal and Written Communication Proficiency, Ethical Conduct, High Integrity, Confidentiality, Personal Responsibility, Accountability, Initiative, Accuracy, Follow Up/Through Skills, Dependability, Problem-Solving Skills, Positive Attitude, Teamwork Oriented, Self-Motivated, Independent Judgement and Professional Appearance

General Requirements:

Minimum of 3-5 years of progressive leadership experience in the restaurant/hospitality sector, with a focus on restaurant operations; Restaurant industry experience preferred. Culinary experience strongly preferred.
Ability to operate
Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices.
Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership)
Proven ability to partner with and influence all levels of an organization, from senior level management to hourly employees
Strong written, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization
Ability to coach and motivate others to achieve departmental, and company goals
Strong problem solving skills and the ability to partner with others to achieve results/resolution; an innovative and forward thinking leader
Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions
Excellent interpersonal skills with the ability to negotiate and influence
Places a value on diversity and shows respect for and openness to others' backgrounds and ideas
Strong organizational skills with proven ability to manage multiple priorities and large projects across multiple disciplines with a strong attention to detail
Proven experience leading cross-functional teams to develop new business, training, and operational efficiency solutions
Ability to handle high stress situations, ambiguity, and changing priorities
Proficient Word, Excel, PowerPoint and internet skills
Licensed to operate an automobile without hours of operations restrictions
Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
Must be able to work with our company's menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products)
The ability to drive, stand, sit, bend and walk for extended periods of time
Prepare special reports/assist on special projects as needed or requested.
Good PC competency such as the ability to use Microsoft Office Suite and other related software.
Excellent listening skills.
Professional behavior that contributes to creating an environment of respect and professionalism.
Ability to maintain confidentiality.
Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion.
Ability to work in a fast-pace in an effective manner.
Ability to work under pressure and to be flexible and adept to varying and changing demands.
Effective and friendly interpersonal communication and interpersonal skills with internal and external customers.

This position is for our Denver location.
How to Apply: For additional question we can be reached at 505-225-2907.

Job Category: 
Restaurant
Application email: 
Open Date: 
Tuesday, March 3, 2020 to Thursday, September 3, 2020