General Manager - Jacksonville

Shrimp-Shack-Seafood-Kitchen; Bridgewater (FL); On-site; USD 42,000 - 54,000; Full time

Job summary

Shrimp Shack Seafood Kitchen is seeking an experienced restaurant leader to oversee front-of-house operations, training and guest service quality. You will manage staffing, schedule labor and ensure standards for food quality and sanitation.

Ideal candidate has 3+ years in management, strong cash handling skills and the stamina to work demanding hours in a fast casual setting. This on-site role offers growth within a dynamic seafood concept.

Qualifications

• Must be 21+ years old.
• Able to communicate in the restaurant's trading area language.
• At least three years front-of-house or assistant management experience.
• Strong math skills and cash handling ability.
• Able to stand for long periods and lift up to 50 pounds.
• Willing to work 55–65 hours per week.

Responsibilities

• Understand policies, procedures, standards and training programs.
• Provide friendly, responsive service to guests at all times.
• Ensure food and products meet recipes and standards.
• Achieve sales, service, quality, cleanliness objectives through staff development.
• Control cash and receipts per restaurant policies and procedures.
• Assist with employment decisions consistent with GM guidelines.
• Fill in where needed to ensure guest service standards and efficient operations.
• Develop staff in managerial and professional areas.
• Prepare required paperwork in an organized manner.
• Ensure equipment is kept clean and in good condition.

Skills

Leadership

Customer service

Communication

Cash handling

Team training

Tools

POS system

Cash register

Job description

Job Description

Welcome to our amazing world. A brand that is filled to the brim with passionate people, creative thinkers, overachievers, servant leaders and folks having a blast doing what they do best - helping others.Established in Jacksonville in 2010, Shrimp Shack Seafood Kitchen is one of the leaders of seafood fast casual dining, a segment that blends the best of two worlds. We're fast - guests have busy lives. Whether they join us for a quick lunch, or at dinner we're there to serve them promptly. But we're also casual dining, meaning we believe in delivering food to the table. Guests also enjoy nice touches like real tableware - a break from today's plastic, self-service world.

Position Summary

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Qualifications

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work 55 to 65 hours per week.

Duties and Responsibilities

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• 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.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager Guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• 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.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to General Manager as needed.