Job Description

The General Manager leads a team to ensure store operations, food preparation, service, and other back-of-house and front-of-house needs are run efficiently, meeting both financial, staffing/retention, and guest satisfaction objectives. Has high standards for food safety and quality, a dedication, and a passion for recruiting, developing and training team members to reach their goals and for ensuring that guests are provided a memorable dining experience.

PRIMARY JOB RESPONSIBLITIES

• Operational Excellence
  • Inventory management - maintain appropriate and required levels of food, equipment and supplies.   Conduct assigned audits to ensure proper levels of production and quality of food.
  • Facilities and Equipment Management – ensure the maintenance, repair and cleanliness of the restaurant’s facility and equipment.
  • Ensuring Health and Safety Standards by keeping the health and safety laws in check and making sure that the restaurant follows the health and safety guidelines including any team members and Manager’s certifications.

• Financial Acumen
  • Managing Budget and Keeping Costs Under Control by tracking and managing all controllable items such as labor and food costs.
  • Ability to understand store sales trends and drivers.
  • Knowledgeable of store profit and loss elements.
• Team Management Skills
  • Delegates the decision-making authority and / or task responsibility to others, as appropriate, to maximize the organizations or individual effectiveness.
  • Accomplishes the restaurant’s people objectives by hiring, selecting, training, planning, monitoring, appraising, reviewing job contributions, planning, and evaluating compensation actions, and enforcing policies and procedures among the staff.
  • Creates and leads an environment that fosters a team environment and ensures retention of team members.
  • Accountable for effectively on-boarding and orientating new team members.
  • Makes timely and effective hiring decisions that continuously improving the overall team performance. 

• Team Training & Development
  • Mentors and trains others. Provides guidance to direct reports, typically comprising first-line managers and supervisors.
  • Focuses on personal, and employee professional development for leadership skills, including talent development and coaching.
  • Identifies potential employee skill gaps and deploy solutions.
  • Implements long-term training and development road map focused on creating culture & value of continuous learning.
  • We need a bullet about becoming a “training store??”
• Guest Service
  • Ensuring Best Service/Hospitality by effectively coordinating activities between the back and front house to deliver a superior guest experience.
  • Actively works to ensure that the guest has a high-quality experience and leaves the restaurant with a desire to return.
  • Demonstrates a strong sense of pride, commitment, and energy for the Pollo brand and its mission.
• Community Marketing
  • Engages in the local community by ensuring all marketing activities are implemented including but not limited to local store marketing, Benefit Nights, Food Sampling, etc.

 PERSONAL ATTRIBUTES AND SKILLS REQUIRED

• Demonstrates the Pollo Values – Cares Like Everyone is Family; Has an Authentic Pollo Mindset; Corazon, Appreciates Everyone, Better Than Yesterday, Better Together.
• Responds effectively to multiple demands, ambiguity, emerging situations, shifting priorities and rapid change
• Effective and strong communication skills both verbal and written.
• Exceptional guest service skills.
• Strong interpersonal and conflict resolution skills required
• Ability to work in a fast-paced environment and perform in with a frequent interruption and or distractions
• Team oriented, adaptable, dependable, and strong work ethic
• Pro-active, self-motivated, and successful problem solving and decision making skills.
• Knowledge of successful recruiting, interviewing and selection practices.
• Ability to manage with minimal supervision

REQUIRED EXPERIENCE

• Minimum 3-5 years as a General Training Manager. 5-7 minimum as a General Manager in the restaurant industry.  Experience in a casual or QSR environment is a plus.
• Previous management proficiency in high volume retail with P&L accountability
• Strong operational skills in a customer service environment
• Sales and profit driven focus that meets financial goals
• Serv-Safe certification or equivalent preferred
• Proven track record of business growth year over year.

EDUCATION:

• High School Diploma or GED.