General Manager

Hawaiian Bros Island Grill - Stine Ventures LLC Denton, TX; Denton (TX); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic General Manager to oversee restaurant operations and drive profitability. In this pivotal role, you will translate the company's vision into actionable goals, ensuring a high standard of customer service and employee satisfaction. Your leadership will foster a positive work environment, while your financial acumen will guide strategic planning and performance management. Join a team committed to excellence and make a significant impact in a vibrant and fast-paced setting, where your contributions will be recognized and rewarded.

Qualifications

• Proven experience in managing restaurant operations and achieving sales targets.
• Strong ability to lead and develop a team effectively.

Responsibilities

• Manage restaurant operations to ensure guest satisfaction and profitability.
• Recruit, train, and develop staff while maintaining compliance with standards.

Skills

Leadership

Financial Management

Customer Service

Employee Development

Problem Solving

Education

Bachelor's Degree in Business Management

Experience in Restaurant Management

Tools

People First System

Job description

Job Description

The General Manager (GM) manages the operations of the assigned restaurant. They are responsible for achieving planned sales and profit levels through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. The GM directly supervises all managers and employees during the restaurant's hours of operation. They are accountable for all administration and operations, ensuring the execution of employee duties to guarantee maximum guest satisfaction and a quality work environment. The GM aims to achieve profit goals while maintaining high guest satisfaction.

Key Accountabilities

Job Essentials Roles & Responsibilities:

• Translate the company’s Vision and Values into individual and team goals.
• Align performance measures to support the achievement of business and restaurant goals.
• Model, recognize, and reinforce desired behaviors; align rewards with contributions.
• Determine employee career goals and monitor performance using the People First System.
• Support employees in achieving their full potential.
• Solicit employee feedback on management performance and use survey results for development.
• Resolve employee concerns effectively and communicate major issues to the Territory Director.
• Address guest issues promptly and communicate recurring problems to the Territory Director.
• Ensure compliance with regulations and deliver excellent customer service.
• Implement marketing strategies successfully.
• Oversee employee scheduling to balance work/life considerations with business needs.
• Maintain proper inventory levels through correct ordering and efficient usage.

People Management:

• Build relationships and brand recognition to generate candidates for Assistant General Manager roles, including internal development.
• Recruit, hire, and develop Shift Managers and Assistant GMs using available tools.
• Assess team performance and develop staff accordingly.
• Ensure compliance with productivity and service standards by maintaining a trained and effective team.
• Serve as the primary liaison between restaurant management and Field Support.
• Lead the team effectively through change, communicating and supporting initiatives.

Quality Management:

• Ensure restaurant operations adhere to QSC, safety, and sanitation standards.
• Maintain equipment and decide on repairs or replacements, communicating with the Territory Director.
• Execute local marketing programs effectively.
• Resolve operational issues promptly.
• Participate in meetings, share feedback, and identify best practices.
• Meet deadlines through effective time management and delegation.
• Identify and correct system issues to enhance guest satisfaction.
• Coordinate and implement new initiatives successfully.
• Oversee onboarding, administration, and staff assignments.

Financial Management:

• Develop strategic plans aligned with business objectives at all levels.
• Manage the restaurant’s financial performance according to set goals.
• Identify trends and opportunities for improvement, implementing SMART plans.
• Ensure accurate financial data management, including payroll, cash handling, food costs, and expenses.
• Prepare and review financial reports accurately.