General Manager

Costa Vida - Playa Del Sol; Clinton (UT); Sur place; USD 60 000 - 85 000; Plein temps

Résumé du poste

Costa Vida is seeking a vibrant Restaurant General Manager to lead by example and engage with guests. This full-time role offers a competitive base salary plus bonus and flexible scheduling across mornings, afternoons, and evenings.

As GM you will oversee all restaurant activities, ensure food safety and quality, train staff, manage the business plan, and collaborate with the District Manager to drive guest satisfaction and sales.

Qualifications

• Minimum of a high school diploma or equivalent; college degree preferred.
• Restaurant management experience (3–5 years) supervising at least 5 employees.
• Valid driver's license and reliable communication access 24/7.

Responsabilités

• Lead food safety, HACCP, proper temperature controls and recipe adherence.
• Provide an exceptional guest experience and handle issues promptly.
• Recruit, train, and develop restaurant team; coach performance.
• Develop and execute a local business plan including P&L awareness and scheduling.

Connaissances

Leadership

Customer service

Communication

Formation

High school diploma or equivalent

College degree preferred

Outils

Gmail/Email

Microsoft Word

Microsoft Excel

Description du poste

Costa Vida is seeking a vibrant Restaurant General Manager to lead by example and interact directly with our amazing guests. This position has full-time availability and makes a competitive base salary plus bonus. You will have the flexibility to manage your schedule between mornings, afternoons, and evenings.

A Costa Vida General Managers is responsible and held accountable for the performance of all activities within the restaurant they are assigned to manage. All General Managers will maintain consistency while supporting their respective restaurant's business plan. General Managers need to become the subject matter expert in every aspect of their restaurant. Also, a successful General Manager will learn to delegate to their Assistant General Manager(s) certain tasks to better manage their restaurant. They should also seek counsel from their District Manager for assistance and guidance regularly.

THE ESSENTIAL ACTIONS THAT WILL MAXIMIZE SUCCESS FOR THe GENERAL MANAGER POSITION ARe

FOOD STANDARDS, QUALITY, SAFETY, and AWARENESS

• Ensures that food is kept within proper temperature guidelines.
• Serves as the "Food Safety Manager." Maintains HAACP program and executes by established standards.
• Sees that all recipes are adhered to and taste profile of food is accurate, fixing product when and where necessary.
• Responsible for inventory of prepared and non-prepared products.

PROVIDING THE ULTIMATE GUEST EXPERIENCE

• Ensures all guests are treated with dignity, respect, and professionalism.
• Is aware of any guest issues and sees they are handled in a fair and timely fashion. Follows up with Team Members regarding Guest feedback, providing training and coaching in any areas below standards.
• Builds relationships with guests, leading to repeat visits and therefore increased sales. Methods including table touching, identifying repeat visitors then acting accordingly and extra efforts for kids.

TRAINING AND DEVELOPMENT

• Actively recruits team members for staffing of the restaurant. Conducts weekly interviews to increase the talent pool. Staffing the restaurant is the direct responsibility of the Managing Partner.
• Provides an environment where all team members are treated fairly and respected, to successfully operate, in addition to creating an atmosphere where team members want to be, grow, and learn.
• Ensures that all team members are trained, motivated, and empowered to meet and exceed Costa Vida standards. Provides feedback and coaching to strengthen skill set and execution.

EFFECTIVE BUSINESS MANAGEMENT

• Leads by providing the proper example for team members to follow.
• Develops and executes a business plan to achieve desired results; key elements including, but not limited to:
  • Financial responsibilities including planning, P&L management, and budgeting.
  • Productivity, scheduling, and labor planning.
  • Local networking and marketing planning.
• Is positive and professional in all interactions with team members, guests, vendors, and colleagues.

REQUIREMENTS

• Minimum of a high school diploma or equivalent. College degree preferred.
• Previous restaurant management experience (3 to 5 years), preferably within the hospitality industry, specifically the food and beverage industry, (ideally: full service, fast-casual, or quick service) supervising a minimum of 5 employees.
• Must have a valid driver's license accompanied with a good driving record and proof of insurance.
• Must have a telephone or other reliable means of communicating with all team members. Must be accessible 24 hours a day, 7 days a week. Imperative that an open-door policy is maintained.
• Functioning knowledge of computers including, but not limited to common email systems (i.e., Gmail, yahoo), Microsoft Word, Microsoft Excel, and basic software programs.
• Bi-lingual skills a plus.