General Manager

Pancheros Mexican Grill; Cedar Rapids (IA); On-site; USD 55,000 - 75,000; Full time

Job summary

Pancheros Mexican Grill in Cedar Rapids, IA is seeking a hands-on General Manager to supervise restaurant operations, ensure compliance with brand standards, drive guest satisfaction, and manage staffing, training, safety, and financial accountability.

The role leads a team, maintains food quality and sanitation, optimizes labor, inventories, and cash handling, and actively markets the restaurant within the community to grow sales and brand presence.

Qualifications

• Experience managing a restaurant team and scheduling staff.
• Knowledge of food safety, sanitation and brand standards.
• Strong leadership and communication in English.

Responsibilities

• Oversee daily restaurant operations and staffing.
• Ensure customer satisfaction and safety standards.
• Monitor food preparation, portion control and cleanliness.
• Maintain financial controls and cash handling procedures.
• Lead by example to deliver friendly service and reduce wait times.

Skills

Restaurant management

Staff training

Customer service

Operations

Job description

General Summary

Directly supervises the operations of a specific restaurant ensuring compliance with company standards in all areas of operation including; customer satisfaction, speed of service, food production & preparation, safety and sanitation policies and procedures, hiring, training, supervising and evaluation of all restaurant personnel, restaurant maintenance & repair, and financial accountability of the operation.

• Achieves human resources objectives by; hiring, training, supervising and evaluating all restaurant personnel; scheduling and monitoring attendance of staff; planning and reviewing compensation of staff; enforcing policies and procedures fairly and consistently in a non-discriminatory manner
• Achieves operational objectives by; implementing production, productivity, quality and customer service standards; identifying and resolving problems; maintaining and repairing equipment and facilities to company standards
• Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures
• Handles customer complaints and resolves to the customer's satisfaction
• Supervises a staff of 3 to 10 employees each shift. Assigns tasks and monitors completion in a timely manner
• Monitors quality of prep and menu items to ensure compliance with established standards
• Monitors safety and sanitation practices and ensures compliance with established standards
• Takes the lead in exhibiting friendly, helpful customer service for all employees to follow
• Monitors customer traffic and makes adjustments to decrease waiting times as needed
• Ensures that proper portion controls are in place and being utilized by all employees
• Ensures that all customers are properly charged for menu items and extras
• Ensures that appropriate levels of food and supplies are stocked on the line so that freshness of product and speed of service is maintained
• Inspects all food product storage units each shift to ensure that proper temperatures and conditions are maintained, food is covered, labeled and dated
• Oversees the cleaning and maintenance of all prep areas, dining room, restrooms, customer service and beverage areas to exceed all sanitation standards
• Actively markets restaurant within the neighborhood and community to increase awareness of the brand
• Completes all daily, weekly and monthly paperwork and reports as required by the owner and franchisor. Communicates these results in a timely manner to all parties
• Maintains a clean and well groomed professional appearance at all times
• Be able to read or understand the communication of documents such as operating manuals, procedure manuals and employee handbooks written in English. Must be able to understand & speak fluently in English.

Essential Duties

• Achieves human resources objectives by; hiring, training, supervising and evaluating all restaurant personnel; scheduling and monitoring attendance of staff; planning and reviewing compensation of staff; enforcing policies and procedures fairly and consistently in a non-discriminatory manner
• Achieves operational objectives by; implementing production, productivity, quality and customer service standards; identifying and resolving problems; maintaining and repairing equipment and facilities to company standards
• Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures
• Handles customer complaints and resolves to the customer's satisfaction
• Supervises a staff of 3 to 10 employees each shift. Assigns tasks and monitors completion in a timely manner
• Monitors quality of prep and menu items to ensure compliance with established standards
• Monitors safety and sanitation practices and ensures compliance with established standards
• Takes the lead in exhibiting friendly, helpful customer service for all employees to follow
• Monitors customer traffic and makes adjustments to decrease waiting times as needed
• Ensures that proper portion controls are in place and being utilized by all employees
• Ensures that all customers are properly charged for menu items and extras
• Ensures that appropriate levels of food and supplies are stocked on the line so that freshness of product and speed of service is maintained
• Inspects all food product storage units each shift to ensure that proper temperatures and conditions are maintained, food is covered, labeled and dated