Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $60,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Paid Time Off
Health Insurance
Dental Insurance
Retirement Plan
Employee Discounts
flexible schedule
Job Description
Campero is a renowned brand recognized for its high-quality restaurant services, committed to creating exceptional dining experiences centered on customer satisfaction. As a prominent player in the quick-service restaurant (QSR) industry, Campero's business model emphasizes speed, quality, and a welcoming atmosphere. This well-established restaurant chain focuses on maintaining strong brand values, operational excellence, and cultivating customer loyalty through passionate service and innovation in food preparation. Campero continues to expand and thrive by consistently delivering excellent service and maintaining rigorous standards in all aspects of restaurant management.
The role of the General Manager at Campero is a critical leadership position re... Show More
The role of the General Manager at Campero is a critical leadership position re... Show More
Job Requirements
- High school diploma or equivalent
- 1+ years of management experience in QSR industry
- Experience with P&L management
- Ability to communicate fluently in English and Spanish
- Ability to lift and push 50 lbs
- Ability to stand for long periods
- Flexibility to work nights, weekends, and holidays
- Reliable transportation with current driver’s license
- Must adhere to personal care and hygiene policies
- Preferred food handler’s card or ServSafe certification
- Ability to use computers
- Willingness to occasionally support other stores
Job Qualifications
- High school diploma or equivalent required
- Associate's or bachelor's degree in business, hospitality management, or related field preferred
- 1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management
- Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability
- Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams
- Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team
- Fluent in English & Spanish (required)
- Ability to lift and push 50 lbs
- Ability to stand for long periods
- Flexibility to work nights, weekends, and holidays
- Preferred: Food Handlers Card/ ServSafe Certification
- Ability to work with computers
- Must follow the company personal care and hygiene policies
- Reliable transportation with a current driver's license is required
- Occasionally support other stores
Job Duties
- Establish objectives and goals for operations and supervise daily shift operations
- Procure the implementation of best practices regarding the operation
- Model passion for service, establishing an engaging dynamic with customers and employees at the restaurant
- Attend and resolve problems as they appear in the restaurant operation
- Involve himself in the operational and technical training of employees
- Provide timely performance feedback and ensure the team is developing according to plan, ensuring incoming staff complies with company policy
- Maintain safety and food quality standards
- Verify customer satisfaction
- Handle customer complaints, interacting with guests to get feedback on product quality and service levels
- Organize schedules, keep track of employees' hours and record payroll data
- Place orders from vendors
- Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets
- Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability
- Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy
- Ensure all end of day cash outs are correctly completed
- Coordinate daily front- and back-of-house restaurant operations
- Control operational costs and identify ways for operational efficiency
- Coordinate recruitment, selection and onboarding to maintain a complete team in the restaurant
- Maintain overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils
- Follow and abide by all safety rules, policies, and procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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