GENERAL MANAGER - RESTAURANT

Department:

Restaurant Operations /

Food Operations Reports To:

Operations Manager /

Management Location:

Henderson, NV Employment Type:

Full-Time Schedule:

Monday - Friday | 40 hours per week Join Our Team at Avatar Natural Foods! Avatar Natural Foods is a growing food manufacturing company dedicated to producing high-quality products while maintaining high standards of food safety, quality, and operational excellence. We are looking for an experienced and organized General Manager - Restaurant to oversee the daily operations of our restaurant food operations. This position is ideal for someone with strong experience in high-volume food production, restaurant operations, food quality, operational efficiency, and production planning who enjoys working in a fast-paced environment. Position Summary As a General Manager - Restaurant , you will oversee and coordinate the daily operations of the restaurant food production areas. This position is responsible for ensuring that food products are prepared safely, efficiently, consistently, and according to approved recipes, portion specifications, quality standards, production schedules, and company procedures. The General Manager - Restaurant will monitor production performance, food quality, portion control, productivity, yield, food cost, waste, inventory, and operational efficiency while working closely with the Plant Manager, Quality, Food Safety, Warehouse, Packaging, and other departments to ensure smooth and consistent restaurant operations. > Essential Responsibilities 1. Food Line Oversee preparation, cooking, assembly, and portioning activities for the food line. Ensure products are prepared according to approved recipes and specifications. Monitor portion sizes, presentation, product consistency, and quality. Monitor applicable food temperatures and process requirements. Track productivity, yield, waste, and operational efficiency. Identify bottlenecks and opportunities to improve workflow and production efficiency. Ensure the line maintains appropriate production standards and priorities. 2. Production Planning and Scheduling Plan and coordinate daily restaurant food production based on demand, orders, inventory, and operational requirements. Establish production priorities for the food lines. Coordinate ingredient and material requirements with Warehouse. Monitor availability of ingredients, packaging materials, and other production supplies. Adjust production plans based on demand, inventory, staffing availability, equipment, and capacity. Communicate potential shortages, delays, or capacity constraints promptly. Ensure production deadlines and priorities are clearly communicated. 3. Food Safety and Quality Ensure restaurant food production activities comply with applicable food safety requirements, GMPs, company procedures, and established food safety programs. Maintain working knowledge of FDA, SQF, GMP, food safety, hygiene, and sanitation requirements. Monitor food handling practices and applicable temperature controls. Ensure recipes, specifications, portion requirements, and quality standards are followed. Coordinate with Quality and Food Safety regarding deviations, nonconforming products, and corrective actions. Ensure required production and food safety records are completed accurately and timely. Participate in internal, external, customer, and regulatory audits as required. Support audit preparation and follow-up for restaurant food operations. 4. Food Cost, Inventory, and Waste Management Monitor ingredient and raw material usage. Monitor food cost and identify opportunities for cost control. Track food waste, product loss, overproduction, rework, and other production losses. Identify opportunities to reduce waste and improve ingredient utilization. Monitor inventory levels and coordinate replenishment requirements with Warehouse. Support proper storage, rotation, and handling of food ingredients and materials. Compare planned versus actual ingredient and material consumption. Identify operational practices that may negatively affect food cost or waste. 5. Productivity and Operational Efficiency Monitor productivity, yield, waste, food cost, and efficiency KPIs. Identify production bottlenecks and operational inefficiencies. Monitor the effective use of equipment, materials, and production resources. Support initiatives designed to improve productivity and reduce waste. Evaluate production performance and identify opportunities for process improvement. Follow up on operational changes and improvements to ensure effective implementation. 6. Reporting and Performance Management Monitor and review daily restaurant production results. Track production, quality, waste, yield, food cost, and efficiency information. Prepare or provide operational reports and KPI information to management. Identify significant deviations, trends, and operational concerns. Communicate production results and improvement opportunities to management. Maintain accurate and organized operational documentation. 7. Continuous Improvement Identify opportunities to improve restaurant food production processes. Support initiatives focused on productivity, efficiency, quality, consistency, yield, food cost, and waste reduction. Assist with standardizing recipes, production methods, and operational procedures. Follow up on process improvements to ensure they are properly implemented. Promote consistent execution of established production standards. >QualificationsRequired Experience in restaurant operations, food production, industrial kitchen operations, or a similar high-volume food environment. Strong understanding of food preparation and production processes. Experience with high-volume food preparation, assembly, portioning, and production. Knowledge of food safety, GMP, sanitation, and food handling requirements. Working knowledge of FDA and SQF requirements. Understanding of food cost, ingredient usage, waste, and inventory management. Experience with production planning and scheduling. Understanding of productivity, yield, efficiency, and operational KPIs. Strong organizational and problem-solving skills. Strong attention to detail. Ability to work effectively in a fast-paced, high-volume food production environment. Strong communication and coordination skills. > Preferred Experience as a General Manager, Restaurant Manager, Food Operations Manager, or similar leadership role. Experience in industrial kitchens or large-scale food production. Experience with food cost and inventory management. Experience with restaurant POS, ERP, or food production management systems. Knowledge of Lean Manufacturing or continuous improvement principles. Bilingual English/Spanish skills. > Work Environment Work is performed primarily within the restaurant food production areas of a food manufacturing facility. Position requires standing and walking for extended periods. May require flexibility to work different schedules, weekends, or holidays based on operational needs.

Pay:

$85,000.00 - $95,000.00 per year

Benefits:

401(k) Health insurance

Work Location:

In person