A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Yellow Rocket Concepts is a fast-paced, high-energy restaurant group dedicated to providing top-quality food and exceptional service. We are the owners and operators of several concepts, including Local Lime , Big Orange , Taco & Tamale Co ., Lost 40 Brewing , Camp Taco, and ZAZA . We have locations throughout Arkansas and Tennessee, and are constantly looking to expand and bring on excited and ambitious team members. The General Manager (GM) is directly responsible for all daily operations. The General Manager plays a crucial role in fostering a welcoming and productive atmosphere within our restaurants. Through thoughtful and servant leadership, GMs are expected to consistently monitor, guide, and support employees and their management team to help them reach their full potential . The GM should effectively direct and delegate tasks to their management team. Additionally, the GM is responsible for maximizing profitability by managing labor costs, food and beverage expenses, and maintaining a beautifully well-kept facility.
JOB DUTIES A
General Manager (GM) should expect to work 45-60 hours per week, including rotating open, mid, and closing shifts. GMs are expected to be present during peak volume times. Handle both Front of House (FOH) and Back of House (BOH) daily duties, including but not limited to: server, bar, and host checkouts; table touches; line checks; and proper cash/safe handling procedures. Oversee and manage all areas of the restaurant, collaborating with the District Manager on important decisions. Ensure all financial and personnel/payroll-related administrative tasks are completed accurately, on time, and in compliance with YRC standards. Maintain a consistently high standard of food preparation and service quality. Uphold a professional restaurant image, including cleanliness, proper uniforms, and adherence to appearance standards. Provide exceptional guest service in all areas, addressing complaints and taking appropriate actions to turn dissatisfied guests into loyal patrons. Take an active role in hiring decisions, ensuring proper orientation and training for new hires and ongoing development for all employees through feedback, performance expectations, and reviews. Prepare manager schedules and submit store schedules in a timely manner. Notify the District Manager and HR of
PTO, FMLA
requests, and payroll advances in accordance with company policies. Foster a culture of collaboration and cooperation through servant leadership. Perform additional reasonable duties or responsibilities as assigned by the District Manager or Owners. Consistently adhere to uniform, grooming, and appearance standards.
MINIMUM REQUIREMENTS
One year of restaurant experience required Some management/supervision/ training/administration experience preferred. Professional communication skills required. Ability to take direction, work in a team environment, and work calmly, positively, and effectively under pressure Must have problem solving abilities, be self-motivated, and organized Must be able to work nights, weekends, and holidays Must be able to speak, read, and understand basic cooking directions
BENEFITS 401
(k) retirement account with company matching up to 4% Quarterly performance bonuses Quaterly sales bonuses Gain valuable insight and experience working with a reputable restaurant group Health, dental, and vision insurance benefits Life, AD&D, and critical illness insurance benefits Paid time off available immediately Free shift meals and discounts at all company locations
WORKING CONDITIONS
Primarily works in an indoor setting and frequently uses a computer. Work schedule may vary, including evenings, holidays, and extended hours based on business needs. Frequently exposed to heat and cold from mechanical equipment while performing job duties. The work environment typically has moderate to loud noise levels and involves working near moving or mechanical parts. May work near toxic or caustic chemicals and be exposed to fumes or airborne particles.
ESSENTIAL PHYSICAL FUNCTIONS
Ability to stand for extended periods and perform repetitive hand and wrist motions. Ability to speak and hear clearly. Visual abilities, including close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Constant standing with some walking. Ability to work in a standing position for long periods (up to and possibly exceeding 8 hours). Capability to reach, bend, stoop, and frequently lift up to 35 pounds, with occasional lifting or moving of up to 50 pounds. High mental and visual focus required for planning and executing complex workflow sequences. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.
Job Types:
Full-time, Contract Pay:
$56,000.00 - $60,000.00 per year
Benefits:
401(k) matching Dental insurance Health insurance Paid time off Tuition reimbursement Vision insurance Application Question(s): Do you have reliable transportation? Are you authorized to work in the United States? What does hospitality mean to you? How many years of restaurant experience do you have?
