JOB DESCRIPTION General Manager
SUMMARY
The General Manager is responsible for managing the daily operations of the Root Cellar Cafe, San Marcos, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. Root Cellar Cafe is a brunch cafe open 7-days per week from 7am-4pm.
QUALIFICATIONS
- A minimum of 3-5 years of proven experience in a General Manager or senior leadership positions, demonstrating strong operations, financial and team management skills.
- The completion of management courses/certifications or a college degree is preferred but not required
- Excellent leadership, communication and decision-making abilities
- Demonstrated success in managing budgets, business operations, and cross-functional teams
- Experience in strategic planning and business development
- Proven ability to drive growth, improve profitability, and streamline operations
ESSENTIAL FUNCTIONS
Primary responsibilities include:
General
Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service.
Financial/Operational
- Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
- Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
- Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Estimate food and beverage costs. Work with BOH lead team for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
- Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Update Google Drive, Toast & XtraChef with new menu items, recipes pricing, & other changes/updates as they arise
- Maintain item review within XtraChef
- Maintain best cash handling practices on a weekly basis
- Complete EOM & FOM checklists within their deadlines. i.e.; inputting inventory, employee status across our various platforms, submission of receipts, cash deposit and check register
- Must be Manager ServSafe certified & uphold all ServSafe guidelines.
Guest service
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
- Responsible for ensuring consistent high quality of food preparation and service.
- Investigate and resolve complaints concerning food quality and service
- Respond and maintain all online reviews on Yelp & Google within a week of being posted
Safety & responsibilities
- Ensure that proper security procedures are in place to protect employees, guests and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
- Manage shifts which include: daily decision making, cash handling, scheduling, planning while upholding standards, product quality and cleanliness.
Personnel
- Oversight of FOH & BOH Lead/Captain teams and their job responsibilities, including reviews & compensation adjustments.
- Provide direction to Kitchen Manager, FOH Manager, & FOH and BOH Leads regarding operational and procedural issues.
- Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
- Conduct orientation, explain the Root Cellar Cafe Core Values, and oversee the training of new employees.
- Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
- Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts in accordance with staffing budgets.
- Community involvement
- Based on stage of interview process, a minimum of 3 professional references will be requested
Full-Time
8-9 Hour Shift, On Call
Weekday & Weekends, 45-hour weeks
$55,000-$65,000 plus performance bonus
Health Insurance
Dental + Vision
Paid Time Off
Employee Discount
Life Insurance
Supplemental pay
- Bonus pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Life insurance