General Manager - Jacksonville

SHRIMP SHACK SEAFOOD KITCHEN; Jacksonville (FL); On-site; USD 50,000 - 70,000; Full time

Job summary

SHRIMP SHACK SEAFOOD KITCHEN in Jacksonville is seeking a skilled manager to oversee operations, focusing on employee training, guest satisfaction, and financial objectives. You will ensure all guests receive friendly service and that food quality meets our high standards.

Ideal candidates will have significant experience in restaurant operations, strong communication and math skills, and the ability to thrive under pressure. Expect to work 55 to 65 hours weekly in a fast-paced environment.

Qualifications

• Must be 21 years of age.
• Requires a minimum of three years of front-of-the-house operations or assistant management experience.
• Ability to work long hours and lift up to 50 pounds.

Responsibilities

• Oversee planning and organizing to achieve objectives in sales and guest service.
• Ensure food quality and cleanliness are maintained at all times.
• Control cash handling and ensure compliance with policies.

Skills

Communication skills

Mathematical skills

Stamina

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.