General Manager

GOTTS PARTNERS LP; Walnut Creek (CA); On-site; USD 88,000 - 132,000; Full time

Job summary

Gotts Roadside is seeking a restaurant management leader to direct a team at Walnut Creek, CA. You will drive program initiatives, ensure consistent menu quality, manage costs, staffing, training, and uphold hospitality excellence for outstanding guest experiences.

Responsibilities emphasize supervising shifts, coaching staff, maintaining safety standards, managing budgets, and collaborating with departments to execute events and brand programs.

Qualifications

• High school degree, or equivalent.
• ServSafe Certification required.
• Responsible Beverage Service Certification required.
• Must be able to work the kitchen line at all stations.
• Must be a good coach and be personable.
• Computer literate.

Responsibilities

• Lead restaurant management team to drive program initiatives and guest experience.
• Ensure safety standards and training across staff.
• Manage staffing, scheduling, and labor within budget.
• Oversee food quality, cost of goods and overall restaurant operations.

Skills

Coaching

People skills

Computer literacy

Financial management

Education

High school degree, or equivalent

Tools

Toast

Ctuit

Paycom

DoorDash

Job description

Job Details

Job Location: Gotts Roadside Walnut Creek - Walnut Creek, CA 94596

Salary Range: $88,000.00 - $132,000.00 Salary

Job Summary

Responsible for leading and directing the restaurant management team in driving program initiatives while continuously improving the execution and offerings of Gotts Roadside including the consistency and quality of all menu items, cost of goods management, restaurant staffing and retention, training and development, the appearance and upkeep of the restaurant, and above all, maintaining our excellence in hospitality and the guest experience.

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Safety Statement

All employees shall follow safe practices according to the injury and illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or Human Resources.

Management of Safety Standards

• Demonstrate a positive attitude toward safety
• Ensure work is performed in a safe manner and all safety rules, regulations, and instructions are in compliance
• Report and investigate workplace injuries in a timely manner; identifies ways to eliminate risk of reoccurrence; conduct safety meetings and trainings; maintain compliance with SDS sheets; inform/train new employees on specific safety aspects and procedures with the restaurant and its positions.

Essential Duties and Responsibilities

65% Supervision/Customer Service

• Supervises varying shifts on the floor to open, close, and perform daily service for the restaurant.
• Works hands‑on in the restaurant, knowledge and use of Toast, Ctuit, Paycom, DoorDash and other restaurant software systems.
• Is proactive in making positive contact with guests and working alongside staff.
• Ensures all employees are trained, motivated, and empowered to deliver total customer satisfaction.
• Continuously improves the skills, knowledge, and morale of all employees and clearly communicates standards and expectations. Holds the employees accountable for performance.
• Makes tough decisions regarding all performance related issues in the restaurant; addresses poor performance.
• Manages supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Provides leadership and personal support to team; coach, guide, nurture, and develop the right people.
• Ensure a safe environment working with the Training and Development Manager; ensure all Health Inspections are passed.
• Consistently provides a quality food product and customer service experience that delivers total customer satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for quality, service, and cleanliness.
• Tracks all customer complaints and works with Regional Team to ensure resolution.
• Oversees that customer service policies and procedures are consistent with company policy.

35% Strategy/Business Development

• Track business results and make adjustments to strategy as needed.
• Assess and review budgeted financials and operate within budgeted guidelines.
• Utilizes labor effectively to meet budgets while ensuring high quality, service, and cleanliness.
• Manages inventory quantity, frequency, inventory, pars, and expiration dates.
• Communicates and builds good relationships with vendors.
• Maintains critical standards: product and service quality, restaurant cleanliness, and tempo of service.
• Ensure compliance including responsible beverage service.
• Maintain daily banking and cash handling procedures.
• Work with Events, Marketing, and Public Relations to develop restaurant events and programs that showcase the brand.
• Develop synergy with selected partners in the community and with guests.
• Be present at events to maximize our greater brand.

Supervisory Responsibilities

50-70 employees including, Managers, Hourly Managers, FOH and BOH

Qualifications: Job Requirements

Education/Experience

• High school degree, or equivalent

Knowledge, Skills & Abilities

• Must be able to work the kitchen line at all stations.
• Must be a good coach and be personable.
• Computer literate required.
• Strong financial experience preferred.

Other

• ServSafe® Certification required.
• Responsible Beverage Service Certification required.

Physical Demands

• Stand-C, Walk-C, Sit-O, Handling/Fingering-F, Reaching Outward-F, Reaching Above Shoulder-F Climb-O, Crawl-O, Squat or Kneel-O, Bend-F, Working at the Computer-O
• Lift/Carry
• 10 lbs or Less
• F
• 12 lbs or Less
• F
• 11 lbs to 20 lbs
• O
• 13 lbs to 25 lbs
• O
• Sense of Sound (i.e. kitchen equipment)
• 21 lbs to 50 lbs
• O
• 26 lbs to 40 lbs
• O
• Sense of Touch
• 51 lbs to 100 lbs
• O
• 41 lbs to 100 lbs
• N
• Ability to wear Personal Protective Equipment (non-slip shoes, safety glasses)
• Over 100 lbs
• N
• Over 100 lbs
• N

Work Environment

The work environment characteristics described above are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.