General Manager

Hawaiian Bros Island Grill - Stine Ventures LLC Alliance, TX; Fort Worth (TX); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player is seeking a General Manager to oversee operations at a vibrant restaurant. This role involves managing a dedicated team, ensuring exceptional guest experiences, and driving financial performance. The ideal candidate will translate the company's vision into actionable goals, support employee development, and implement effective marketing strategies. Join a dynamic environment where your leadership will directly impact success and guest satisfaction. If you are passionate about the restaurant industry and have a knack for motivating teams, this opportunity is perfect for you.

Qualifications

• Proven experience in restaurant management and operations.
• Strong financial acumen and ability to analyze performance data.

Responsibilities

• Manage restaurant operations to achieve sales and profit goals.
• Recruit and develop management staff to ensure effective team performance.
• Ensure compliance with safety and sanitation standards.

Skills

Leadership

Financial Management

Customer Service

Employee Development

Marketing Strategies

Education

High School Diploma

Bachelor's Degree in Business Management

Job description

Job Description

The General Manager (GM) manages the operations of an assigned restaurant. They are accountable 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 responsible for all administrative and operational aspects, ensuring the execution of employee duties to guarantee maximum guest satisfaction and a quality work environment. The GM strives 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 business and restaurant objectives.
• Model, recognize, and reinforce desired behaviors; align rewards accordingly.
• Determine employee career goals and monitor performance using the People First System.
• Support employees in achieving their full potential.
• Solicit employee feedback and utilize survey results for development.
• Resolve employee concerns effectively and communicate major issues to the Territory Director.
• Address guest issues promptly and communicate recurring concerns to the Territory Director.
• Ensure regulatory compliance and 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 efficiency practices.

People Management:

• Build a pipeline of candidates for Assistant General Manager positions through community engagement and internal development.
• Recruit, hire, and develop Shift Managers and Assistant General Managers.
• Assess team performance and motivate the restaurant team.
• Ensure compliance with productivity and service standards by maintaining a trained, productive workforce.
• Serve as the key interface between restaurant management and Field Support personnel.
• Lead the team through change by communicating effectively and providing support.

Quality Management:

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

Financial Management:

• Develop strategic plans aligned with business objectives.
• Oversee the restaurant's financial performance.
• Identify financial trends and opportunities for improvement.
• Ensure accuracy in financial data such as payroll, cash handling, food costs, and expenses.
• Prepare and review financial reports diligently.