Restaurant General Manager - Fuddruckers Silver Springs

Perkins Management Services Company; Little Orleans (MD); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant General Manager to lead a vibrant team in delivering exceptional dining experiences. This role involves overseeing both front and back of house operations, ensuring adherence to high standards of service, and managing financial objectives. The ideal candidate will possess strong leadership skills, a deep understanding of cost control, and a passion for enhancing guest relations. If you thrive in a fast-paced environment and are eager to make a significant impact, this is the perfect opportunity for you to shine in the culinary world.

Qualifications

• 5+ years as a restaurant general manager with high annual volume.
• Strong knowledge of food safety and operations management.

Responsibilities

• Ensure excellent service by directing and motivating staff.
• Manage budgets and control purchases for profitability.
• Participate in hiring and training staff for development.

Skills

Front of House Operations

Back of House Operations

Staff Supervision

Inventory Management

Food Safety

Time Management

Leadership

Cost Control

Effective Communication

Motivating Staff

Education

Associate or Bachelor’s Degree in Business Management

High School Diploma or GED

Tools

Point-of-Sale Systems

Office Software

Job description

Restaurant General Manager

Fuddruckers, renowned for its "World’s Greatest Hamburgers," prides itself on delivering exceptional dining experiences and warm, welcoming service. We are seeking a friendly, organized, and enthusiastic Restaurant General Manager to join our team and create memorable first impressions for our guests.

Job Responsibilities:

1. Ensure guests enjoy their visit by directing and motivating staff to provide excellent service.
2. Establish restaurant business plans based on demand surveys.
3. Meet financial objectives through budgeting, systems, and follow-up.
4. Control purchases and inventory by collaborating with kitchen and bar managers weekly to discuss profitability and strategies.
5. Maintain operations by ensuring adherence to policies, standard operating procedures, cleanliness, organization, and appearance standards for FOH and BOH.
6. Enhance guest relations by identifying opportunities to drive sales and delegate responsibilities appropriately.
7. Approve and manage all schedules for FOH and BOH, including training schedules, ensuring timely completion.
8. Follow up on preventative maintenance, R&M issues, and new menu or LTO rollouts.
9. Manage staff productivity through scheduling and staffing levels.
10. Maintain guest satisfaction by interacting with guests, ensuring food quality standards, and managing ticket times.
11. Participate in hiring, training, and ongoing staff development.
12. Ensure a safe, secure, and healthy environment by enforcing sanitation and safety standards.
13. Keep up with industry trends to maintain professional and technical knowledge.
14. Achieve company goals by taking ownership of new initiatives and developing new objectives for improved service and financial performance.
15. Develop management team through scheduling, evaluations, and feedback to ensure effective shift execution and guest satisfaction.
16. Understand and embody Fuddruckers’ food and service culture and business model.

Qualifications and Skills:

• Strong knowledge of front and back of house operations, including food, beverages, staff supervision, inventory, and food safety.
• Highly organized with excellent time management skills.
• Proven leadership in people management, teamwork, and delegation.
• Understanding of cost control, labor systems, and P&L management to ensure profitability.
• Effective communication and leadership abilities.
• Comfort with budgets, revenue, and forecasting.
• Ability to lead large groups and motivate staff.
• Self-motivated with high energy levels.

Education and Experience:

• Minimum 5 years of successful experience as a restaurant general manager with annual volume exceeding $3.5 million.
• At least 7 years of restaurant management experience.
• Associate or bachelor’s degree in business management preferred.
• High school diploma or GED required.
• Current food handler’s card and relevant certifications as per law.
• Proficiency with computers, point-of-sale, and office software.

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