Restaurant General Manager

World Wrapps - General Manager

Summary of Position:

The overall responsibility of a General Manager is to oversee and coordinate the planning, organizing, training and leadership necessary to achieve the stated objectives in sales, costs and profitability. While the GM reports to the VP of Operations, it is expected the GM has the responsibility for setting the expectation for all team members to work as a team and maximize productivity; while also ensuring the company’s non-negotiables are adhered to on all shifts. The General Manager is the living embodiment of the Company’s vision, values and standards at all times.

Position Description:

Manage and plan for all restaurant operations as if World Wrapps the business is your own. Maintain the highest quality standards for food, service, health and safety. Ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources. Guide your team to always follow the Non-Negotiables; it is what makes the Company unique.

Compensation and Benefits:

• $90,000 - $105,000 total expected pay (base, bonus and profit sharing)
• Performance Bonus - up to 10% of annual salary
• 120 hours of annual PTO
• Profit sharing opportunities - Earn a share of your bottom line revenue every year!
• Medical, dental, vision, and life insurance will be provided. World Wrapps employer contribution will be based on 100% for the employee and 50% for the employee’s dependents on the company’s base health plan.
• Retirement Savings Plan

Job Responsibilities:

• Manage sales and profitably while maintaining the highest quality food, service, health & safety standards
• Oversee interviewing, hiring, training, evaluating and disciplining of all team members
• Organize and deliver staff training and coaching so team follows WW procedures/standards
• Partner with marketing to execute successful marketing programs, promotions and guest communication within the restaurant
• Interact with guests, offer advice on menu choices, and effectively handle guest inquiries/issues
• Prepare budgets, analyze business metrics, and take corrective actions regarding variances
• Cultivate opportunities to grow the Catering Program
• Manage the quality and accuracy of daily delivery orders from multiple catering channels
• Prepare and implement operating goals and procedures & coordinate daily store operations
• Create and monitor weekly staff schedules and maintain employee records
• Ensure accurate cash management and daily reconciliation of cash collection to revenue
• Partner with KM to oversee food/beverage prep & presentation, and recipe adherence
• Manage the KM regarding the delivery, storage, and quality of all restaurant food & supplies
• Oversee inventory and analyze cost control in conjunction with the KM
• Ensure team is following all health, safety and security procedures
• Fill in where needed to maintain guest service standards and efficient operations
• Act as an influential Brand Ambassador within the local community
• Ensure that all equipment is kept clean and kept in excellent working condition
• Arrange for equipment maintenance, repairs and services while considering costs/budget
• Manage the overall cleanliness of the restaurant and property
• Maintain positive and professional vendor relationships
• Prepare all required paperwork in an organized and timely manner
• Stand and walk for prolonged periods of time
• Lift up to 50 lbs.

Knowledge and Experience:

• Minimum of 3 years previous experience in food and beverage management
• Success in sales building and profit management
• In-depth working knowledge of food preparation and presentation
• Experience with staff management and team building
• Strong track record of managing inventory, cost control, and budgeting
• Experience with staff recruiting, hiring, scheduling & disciplining
• Basic knowledge of accounting practices and experience analyzing financial data
• Knowledge of financial and strategic planning and forecasting
• Adept at using relevant computer applications
• knowledge of administrative procedures that pertain to managing a restaurant
• Manager ServSafe Certified

Key Competencies:

• Ownership mentality
• Strong decision-making and judgment
• Problem identification and solving
• Planning and organization
• Effective multi-level communication
• Customer service focus
• Team building
• Adaptability and flexibility
• Stress management skills

The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons.