Restaurant General Manager

Long John Silver's; Rio Rancho (NM); On-site; USD 55,000 - 70,000; Full time

Job summary

Long John Silver's in Rio Rancho, NM is looking for a seasoned Restaurant General Manager to lead daily operations, ensure food safety, guest satisfaction, and financial accountability.

You will supervise staff, plan schedules, manage inventory, maintain a safe, clean restaurant, and drive local sales through marketing and excellent service.

Qualifications

• Associate degree or equivalent required.
• At least 1 year related experience and/or training.
• Ability to read, write, and interpret safety rules, operating and maintenance instructions, and procedures manuals.
• Must have a valid driver’s license.
• Promote positive team atmosphere; opportunities for growth/development.

Responsibilities

• Address and resolve guest inquiries and concerns.
• Recruit, hire, develop and motivate team members; manage work schedules.
• Maintain a safe, comfortable work environment; ensure cleanliness and equipment in good condition.
• Ensure ingredients and menu items are properly stored, handled, prepared, and presented with care for food safety.
• Maintain local marketing programs to grow sales.
• Manage administrative responsibilities such as timekeeping, inventory, cash handling and sales reporting.

Skills

Leadership

Team management

Recruitment

Driver's license

Communication

Education

Associate degree

Job description

Description

RESTAURANT GENERAL MANAGER

The Restaurant General Manager (RGM) ensures compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruitment and retention of team members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer.

The successful RGM is able to:

• Address and resolve guest inquiries and concerns.
• Take responsibility for positive engagement with guests.
• Recruit, hire, develop and motivate team members; manage work schedules.
• Maintain a safe, comfortable work environment for employees and customers. Ensure the restaurant is clean and equipment is in good working condition at all times.
• Ensure that ingredients and menu items are properly stored, handled, prepared, and presented with great care and concern for food safety.
• Maintain a local marketing program that will continue to grow sales.
• Manage administrative responsibilities such as employee time keeping, inventory management, cash handling and sales reporting.

Physical Demands/Working Conditions:

While performing duties of this role, the employee is regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell. The employee is frequently required to handle, feel and reach with hands and arms. The employee is occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required for this role include peripheral vision and the ability to adjust focus. The employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Requirements

Minimum Requirements:

• Ability to work minimal 50 hrs/wk; including evenings and weekends.
• An associate’s degree or equivalent, and at least one (1) year related experience and/or training.
• Ability to read, write, and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to promote positive team atmosphere; opportunities for growth/development.
• Must have a valid driver’s license.