Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $110,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
competitive wage
Paid vacation
sick leave
Medical insurance
Cell phone reimbursement
Commuter Benefits
Maternity/Paternity Leave
free shift meal
Discounted meals
Job Description
The company is a prominent fast-casual restaurant group operating in the Bay Area with locations in San Jose, San Mateo, Oakland, San Ramon, and Palo Alto. Known for its commitment to quality, hospitality, and community involvement, this restaurant brand is dedicated to delivering an exceptional dining experience for its guests. The company prioritizes maintaining high standards in food production, customer service, and operational excellence while fostering a positive and respectful workplace culture for all its employees.
The General Manager role is a critical leadership position responsible for overseeing the overall performance of restaurant operations within assigned locations. Reporting directly to the Vice President of Operations, the General Manager supervises the Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store-level staff to ensure seamless service delivery and operational efficiency. This role entails full fiscal responsibility for driving sales growth, maximizing profits, managing budgets, and ensuring compliance with company policies and regulatory requirements.
As a fast-paced, hands-on position, the General Manager is expected to actively engage in daily restaurant operations, including managing labor, inventory, and financial reporting. The role demands strong leadership capabilities to inspire and develop staff, enforce company standards, and maintain a positive workplace culture aligned with the company’s core values. Key performance areas include fast-casual service operations, human resources and labor compliance, accounting and purchasing, IT knowledge related to point-of-sale systems, public relations, and administration.
The General Manager also takes ownership of recruiting, training, and retaining talented employees while fostering employee development through coaching, performance reviews, and career advancement opportunities. They play a vital role in community engagement and local marketing initiatives, working closely with corporate teams and local organizations to drive restaurant sales and brand awareness. Commitment to quality assurance and operational excellence ensures all restaurants meet or exceed the company’s high standards and regulatory requirements.
This full-time position offers a competitive wage aligned with market trends and includes a comprehensive benefits package. Benefits include paid vacation, sick leave, medical insurance with significant company contribution after a probationary period, cell phone reimbursement, commuter benefits, maternity/paternity leave, and employee meals at corporate-owned restaurants. The position may require working a minimum of 55 hours per week based on business demands and involves occasional travel for franchise training and new restaurant openings.
The General Manager’s role is indispensable to the company’s continued growth and success, combining fiscal stewardship, operational expertise, and people leadership to deliver outstanding guest experiences and business results. Candidates for this position must demonstrate a proven track record in restaurant or hospitality management, financial acumen, regulatory knowledge, and exceptional interpersonal skills to thrive in this dynamic environment.
The General Manager role is a critical leadership position responsible for overseeing the overall performance of restaurant operations within assigned locations. Reporting directly to the Vice President of Operations, the General Manager supervises the Assistant General Manager, Bar Manager (where applicable), Kitchen Manager, and all store-level staff to ensure seamless service delivery and operational efficiency. This role entails full fiscal responsibility for driving sales growth, maximizing profits, managing budgets, and ensuring compliance with company policies and regulatory requirements.
As a fast-paced, hands-on position, the General Manager is expected to actively engage in daily restaurant operations, including managing labor, inventory, and financial reporting. The role demands strong leadership capabilities to inspire and develop staff, enforce company standards, and maintain a positive workplace culture aligned with the company’s core values. Key performance areas include fast-casual service operations, human resources and labor compliance, accounting and purchasing, IT knowledge related to point-of-sale systems, public relations, and administration.
The General Manager also takes ownership of recruiting, training, and retaining talented employees while fostering employee development through coaching, performance reviews, and career advancement opportunities. They play a vital role in community engagement and local marketing initiatives, working closely with corporate teams and local organizations to drive restaurant sales and brand awareness. Commitment to quality assurance and operational excellence ensures all restaurants meet or exceed the company’s high standards and regulatory requirements.
This full-time position offers a competitive wage aligned with market trends and includes a comprehensive benefits package. Benefits include paid vacation, sick leave, medical insurance with significant company contribution after a probationary period, cell phone reimbursement, commuter benefits, maternity/paternity leave, and employee meals at corporate-owned restaurants. The position may require working a minimum of 55 hours per week based on business demands and involves occasional travel for franchise training and new restaurant openings.
The General Manager’s role is indispensable to the company’s continued growth and success, combining fiscal stewardship, operational expertise, and people leadership to deliver outstanding guest experiences and business results. Candidates for this position must demonstrate a proven track record in restaurant or hospitality management, financial acumen, regulatory knowledge, and exceptional interpersonal skills to thrive in this dynamic environment.
Job Requirements
- At least three years of supervisory or management experience in the restaurant, hospitality, or retail industry
- food Safety Manager certification
- proficiency in computer and Point of Sale (POS) systems
- ability to perform all service positions
- willingness to work minimum 55 hours per week if required
- strong organizational skills
- excellent oral and written communication in English
- basic math skills
- knowledge of OSHA, EEOC, and employment laws
- ability to handle high stress situations
- problem-solving skills
- ability to multitask and prioritize
- ability to communicate respectfully and value diversity
- availability to work weekends, holidays, and evenings
Job Qualifications
- Three to five years supervisory or management experience in restaurant, hospitality, or retail industry preferred
- demonstrated success in financial management and people development
- knowledge of OSHA and EEOC regulations
- understanding of restaurant food safety procedures and employment laws
- proficiency in Word, Excel, and company software platforms
- ability to perform all service job duties
- food Safety Manager certification required
- strong organizational and communication skills
- problem-solving and multitasking abilities
- ability to interpret financial statements
- effective oral and written English communication
Job Duties
- Develops and implements sales-building strategies with Corporate Office
- assists in preparation of sales projections and budgets
- meets or exceeds budgeted sales
- controls expenses within budget guidelines
- monitors labor efficiency and employee schedules
- identifies sales growth opportunities
- ensures compliance with operations and quality standards
- conducts restaurant visitations and provides assessment reports
- maintains professional restaurant image and team appearance
- creates staff schedules and provides coverage
- coordinates menu and event offerings with corporate leaders
- responds to customer issues promptly
- monitors employee and guest satisfaction
- provides direction to Assistant General Manager and staff
- promotes community involvement and corporate social responsibility
- supports franchise training and new restaurant openings
- responsible for staffing, training, retention, and turnover management
- conducts training on operations and policies
- identifies and develops future leaders
- manages employee relations and performance documentation
- enforces company policies and safety standards
- completes financial reports and payroll processing
- monitors audits, cash handling, and compliance
- participates in brand activities
- analyzes financial and operational data
- executes marketing plans
- ensures security and sanitation practices
- maintains enjoyable work environment
- completes other assigned duties
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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