General Manager (Berkeley)

Job Description

The Restaurant General Manager (RGM) is the executive leader responsible for the overall profitability, guest experience, team development, and operations of a single restaurant. The RGM dedicates their time to developing leaders, creating memorable guest experiences, managing administrative tasks, maintaining the facility, and championing the brand. The RGM consistently upholds brand promises, inspires their team, and delivers results.

Essential Duties and Responsibilities

Leading the Business

• Accountable for the restaurant's P&L, actively managing to achieve financial goals.
• Reviews key P&L components to enhance profitability.
• Drives sales through proactive guest service, staff development, and operational management.
• Analyzes sales and labor data during and after shifts; adjusts staffing as needed.

Create Memorable Experiences

• Motivates and guides team members to exceed guest expectations with friendly, efficient service in a clean environment.
• Manages guest experiences and responds promptly to guest issues.
• Investigates guest feedback to identify root causes and develops action plans to resolve issues.
• Engages with the community to attract prospective guests and implement local marketing initiatives.

Creating Leaders

• Leads recruitment and selection to build and retain an effective team.
• Inspires the team through recognition programs.
• Provides coaching and feedback to enhance team capabilities and improve performance.
• Demonstrates commitment to goals and motivates others to achieve high performance.

Leading Store Operations

• Ensures compliance with health, safety, cleanliness, security, and fire regulations.
• Upholds operational and brand standards.
• Ensures delivery of brand programs, limited-time offers, and core products with excellence.
• Identifies and troubleshoots operational issues; coordinates maintenance support for equipment.

Qualification and Skills

• Must be at least 18 years old.
• High School Diploma or GED required.
• 1-2 years of quick service restaurant experience; management experience preferred.
• Understanding of P&L management to influence profitability.
• Ability to prioritize tasks and meet deadlines.
• Strong leadership skills.
• Understanding of guest service principles.
• Availability to work evenings, weekends, and holidays.
• Flexibility to work long and irregular shifts.
• Open availability preferred.

Work Environment

The work environment includes indoor conditions and exposure to weather when outside. Employees may face extreme cold temperatures and hazards such as moving mechanical parts, electrical currents, and chemicals. Environmental conditions include fumes, odors, dust, gases, and poor ventilation.

Physical Demands

Employees must regularly stand, handle objects, reach, communicate, walk, stoop, kneel, crouch, push, sit, climb, or balance. They must lift up to 50 pounds occasionally, with frequent lifting of 10-25 pounds, and occasional lifting of up to 50 pounds. Reasonable accommodations are available for individuals with disabilities.