Restaurant Manager Position Available In St. Johns, Florida

Restaurant Manager Confidential Saint Augustine, FL 32095 The Restaurant General Manager (RGM) is the executive leader of the restaurant focused on profitability, guests, people, and operations. The RGM is responsible for managing a single restaurant’s daily operations. The RGM operates under the direction of the District Manager and directly manages a team of an Assistant Manager, Hourly Shift Coordinators, and Team Members (20-25 employees). Responsibilities

PROFITABILITY

Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes. Review key P&L lines to increase profitability for the restaurant. Drives sales through proactive guest service, people development & operations management. GUEST Motivates and directs team members to exceed guest expectations with accurate, friendly, and fast service in a clean facility. Manages the guest experience through operations and timely response to Guest issues. Problem-solve guest feedback systems to determine root causes and develop action plans to address issues. Identifies and interacts with the community to engage the prospective guest and execute local marketing initiatives. PEOPLE Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team. Onboards new team members by training and guiding them through the certification process Inspires the restaurant team by effectively managing individual and team recognition programs. Provides coaching and feedback to Team Members, Shift Coordinators, and Assistant Managers to increase the restaurant team’s capabilities and raise restaurant performance.

OPERATIONS

Manages restaurant labor using optimal Manager staffing and Team Member scheduling Enforces compliance with government regulations, employment laws, and policies. Ensures that restaurant upholds operational and brand standards. •Performs duties of the Assistant Manager & Hourly Shift Coordinator when necessary. Requirements Must be at least eighteen (18) years of age. A high school diploma or GED is required; 2 years of college is preferred. 1-2 years of previous restaurant management experience Strong understanding of P&L management & drivers of restaurant profitability Ability to prioritize own and others’ work and time to meet deadlines and objectives. Available to work evenings, weekends, and holidays Ability to work long and/or irregular shifts as needed for the proper functioning of the restaurant. Valid ServSafe certification Experience in 24-hour operations is a plus. Work Remotely No Earn up to $12,000 in annual bonuses on top of your base salary.

Job Type:

Full-time Pay:

$45,000.00 – $50,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Shift:

Day shift Evening shift Morning shift

Work Location:

In person