General Manager

Shack Slice & Brews; El Paso (TX); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Free uniforms

Health insurance

Paid time off

Training & development

Vision insurance

Wellness resources

Job summary

A local restaurant in El Paso is seeking a General Manager to direct operations and lead staff in a dynamic environment. The role involves maintaining high standards of guest service, ensuring compliance with health regulations, and managing finances effectively. Candidates should have at least 2 years of experience in restaurant management, strong leadership and problem-solving skills, and a relevant degree. This position offers competitive benefits including health insurance and flexible scheduling.

Qualifications

• 2 years’ experience as a restaurant general manager.
• Management TABC and Food Handlers Certifications required.

Responsibilities

• Direct operations of the restaurant and lead staff to meet goals.
• Monitor and maintain compliance with health and safety regulations.
• Control cash and manage financial transactions.
• Ensure that food is prepared and presented properly.
• Recruit and train staff, resolving personnel problems proactively.

Skills

Verbal and written business communication

Problem-solving skills

Time-management skills

Leadership skills

Flexibility to adapt

Education

Associates or bachelor’s degree in business management

Job description

Benefits

• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free uniforms
• Health insurance
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

Company Overview

"Satisfying Guests with Savory Wings in a Family, Friendly Atmosphere is our Passion." The Shack Restaurants takes pride in being a locally owned business providing the Best Wings in our city since 2009! The Shack is not only known for the best wings in town but also for our delicious made from scratch menu items like burgers, appetizers, salads, and more. We offer a great atmosphere with sports, live music venues accompanied with great cocktails, and a great selection of beers.

Job Summary

To direct the operations of the restaurant by planning, organizing, training, and leading restaurant staff to achieve necessary goals and objectives. To maintain and control costs, sales, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You are to assist the District Manager in meeting the overall goals required by the organization.

Responsibilities

• Promote, work, and act in a manner consistent with the mission of THE SHACK RESTAURANTS, “Satisfying Guests with Savory Wings in a Family, Friendly Atmosphere is our Passion.”
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Monitor and maintain compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
• Be knowledgeable of restaurant policies regarding personnel.
• Administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Order and purchase equipment and supplies.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Qualifications

• Verbal and written business communication
• Accepting responsibility for mistakes and correcting them
• Problem-solving using analytical, creative and critical-thinking skills
• Time-management and organizational skills
• Flexibility to adapt to changes in business operations
• Negotiating and resolving conflicts with employees and customers
• Leadership skills to motivate, teach and encourage coworkers
• 2 years’ experience as a restaurant general manager
• Associates or bachelor’s degree in business management or equivalent (based on experience)
• Management TABC and Food Handlers Certifications