General Manager - Del Rio DQ #45

Del Rio, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $43,000.00 - $59,300.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

flexible schedule

performance bonuses

Job Description

This job opportunity is with a well-established restaurant that operates under a franchisor's guidelines and is committed to delivering exceptional dining experiences. The restaurant industry is competitive and dynamic, requiring leaders who can manage multiple aspects of the business with precision and strategic insight. This establishment prides itself on maintaining high standards of service, quality, value, and cleanliness, aiming to create an inviting atmosphere for guests and a supportive environment for staff. The restaurant is not only focused on day-to-day operations but also actively engages with the local community, including schools and the chamber of commerce, to drive sales and brand awareness.

The role available is that of a Restaurant Manager who will oversee the entire restaurant operations. This includes managing financial performance, product production, inventory control, personnel management, sales strategies, and marketing efforts. The Restaurant Manager is responsible for ensuring that the restaurant operates within the established operational guidelines set by both the owner and the franchisor. This position requires a proactive leader who can make critical decisions and ensure all PRIDE systems and routines are seamlessly integrated into daily operations.

In this comprehensive managerial role, the successful candidate will be tasked with developing and achieving the restaurant's game plan in collaboration with the District Manager. They will ensure the guest service meets company standards across all service areas, respond promptly and appropriately to customer complaints to maintain high satisfaction levels, and utilize community relationships to enhance sales opportunities. Staffing is a critical component of this role; the manager will recruit, train, and develop assistant managers and hourly employees, providing continuous feedback and setting clear performance expectations. Effective scheduling is vital to ensure the restaurant is properly staffed for varying volumes and shifts.

Financial acumen is essential, as the Restaurant Manager will be responsible for managing the profit and loss statement, controlling the cost of goods sold (COGS), labor costs, and other controllable expenses. This position demands an individual who excels in a fast-paced, high-volume environment and can manage multiple priorities simultaneously. Physical stamina is required, including the ability to stand for extended periods, work in varying temperature conditions, and lift up to 50 pounds.

This role offers an exciting opportunity for those with several years of restaurant management experience, especially within quick service restaurants (QSR). The manager will play a pivotal role in fostering a positive work environment to maximize employee morale and productivity. The establishment values professionalism, positive attitude, and excellent customer service skills in its management team. This is a full-time position, offering an engaging career path for a motivated manager ready to lead a vibrant restaurant operation and contribute significantly to its ongoing success.

Job Requirements

High school diploma or equivalent required
Three to five years of restaurant management experience preferred
Proven track record in management of cost of goods sold and labor
Must have excellent customer service and employee relations skills
Must be detail oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment
Must be able to perform under pressure in a high volume restaurant, including moving and responding quickly for long periods of time
Must be able to work in and out of different temperature ranges
Must be able to stand for long periods of time
Must be able to lift up to 50 pounds
Must have excellent customer service skills and exhibit good manners, proper personal hygiene, positive attitude and promptness

Job Qualifications

Three to five years of restaurant management experience preferred
QSR experience strongly preferred
Proven track record in management of cost of goods sold and labor
Excellent customer service and employee relations skills
Detail oriented with capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment
Ability to perform under pressure in a high volume restaurant environment

Job Duties

Oversees and manages all areas of restaurant and makes final decisions on matters of importance
Ensures that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant
Responsible for the development and achievement of the restaurant's game plan by working with their District Manager
Ensures guest service in all areas meets company standards
Responds to customer complaints, taking prompt and appropriate action to resolve problems and to ensure customer satisfaction is maintained
Works with local chamber and schools to increase restaurant sales
Staffs, trains and develops assistant managers and hourly employees through orientations, ongoing feedback, the establishment of performance expectations and by conducting performance reviews
Responsible for effective management schedules and ensures that restaurant is properly staffed for all day parts and sales volumes
Manages restaurant profit and loss to optimize manageable profit, controls cost of goods sold, labor, and controllable expenses
Performs other duties and responsibilities as requested by District Manager
Manages the entire operation of the restaurant through the development and growth of staff, sales and profitability to meet goals established in location's game plan
Ensures the restaurant is in accordance with established company standards, policies and procedures
Assists in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness
Maintains a positive working relationship with all restaurant team members to foster and promote a cooperative and pleasant working climate which will be conducive to maximize employee morale, productivity and efficiency