Overview
The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant.
Responsibilities
- Establish objectives and goals for operations and supervise daily shift operations
- Procures the implementation of best practices regarding the operation
- Models Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant
- Attends and resolves problems as they appear in the restaurant operation
- Involves himself in the operational and technical training of employees
- Provides timely performance feedback and ensures the team is developing according to plan, ensuring incoming staff complies with company policy
- Maintains safety and food quality standards
- Verifies customer satisfaction/Handles customer complaints, interacting with guests to get feedback on product quality and service levels
- Organizes schedules, keeps track of employees’ hours and records payroll data
- Places orders from vendors
- Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets.
- Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability.
- Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy.
- Ensures all end of day cash outs are correctly completed
- Coordinates daily front- and back-of-house restaurant operations
- Controls operational costs and identifies ways for operational efficiency
- Coordinates recruitment, selection and onboarding to maintain a complete team in the restaurant
- Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
- Follows and abides by all safety rules, policies, and procedures
Qualifications
- High School Diploma or equivalent required; Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred.
- 1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management.
- Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability.
- Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams.
- Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team.
- Fluent in English & Spanish (required)
- Ability to lift and push 50 lbs.
- Ability to stand for long periods
- Flexibility to work nights, weekends, and holidays
- Preferred: Food Handlers Card/ ServSafe Certification
- Ability to work with computers
- Must follow the company Personal Care and Hygiene policies.
- Reliable transportation with a current driver’s license is required
- Occasionally support other stores
Expected Behaviors
- Friendly, welcoming attitude / Models customer orientation for other employees
- Must have excellent interpersonal communication skills to work with others
- Energetic Team Leader: Exceptional leadership skills with experience in managing, coaching, and developing a team to drive both performance and engagement.
- Promotes a culture of operational excellence and Passion for Service
- Anticipates and prevents problems with a proactive attitude
- Sense of urgency
- Attention to details
- Proactively help where it is most needed in the restaurant
Pay Range
USD $55,000.00 - USD $70,000.00 /Hr.
Pay Rate
