General Manager - Burger Lounge - Burger Lounge

Work Where the Grass Is Greener:

A great career starts with the best ingredients. We're on a mission to make things better – and we're not just talking about our grass-fed burgers. We're also here to put Loungers in the best place for them to succeed. After all, to turn our food into an experience, we don't just need people – we need personalities. We celebrate the uniqueness of our employees, recognize true talent and reward a job well done. Join us today and see why the grass is greener at Burger Lounge.

Ideal Loungers:

• Will be proud to serve food that honors the body and planet
• Expect & deliver impressive results
• Never settle for less, even the best can be better
• Speak and act with kindness & respect
• See every day as an opportunity to have fun with their team & our guests
• We encourage everyone to Be Uncommon, Be YOU!

Job Title: General Manager

Department/Group: Restaurant

Exempt/Non-Exempt: Non-Exempt

Reports To: Area Director

Job Summary: General Managers are the CEO of their store. They use best practices to deliver targeted revenues and profits by assisting in marketing efforts, managing the financials and providing a healthy and fun environment for employees. GMs are multi-taskers. They regularly juggle deadlines and oversee managing staff, administrative duties, inventory, quality control, ordering of supplies, front and back of house operations, respond to employee and guest concerns appropriately and have regular guest interaction. General Managers are required to work rotating shifts and should be able to fill in for any position at the restaurant.

Essential Functions:

40% of time on production work:

• Manages quality of prep and menu items to ensure compliance with established standards
• Manages safety and sanitation practices and ensures compliance with established standards
• Monitors customer traffic and makes adjustments as needed to decrease waiting times as needed
• Manages that proper portion controls are in place and being utilized by all employees
• Ensures that all customers are properly charged for menu items
• Inspects all food product storage units each shift to ensure that proper temperatures and conditions are maintained, food is covered, labeled and dated
• Stop gap for every position in the front of house including, busser, expeditor, greeter and food presenter
• Takes the lead in exhibiting friendly, helpful customer service for all employees to follow
• Supervises a staff of 5 to 10 employees each shift. Assigns tasks and monitors completion in a timely manner
• Manages the cleaning and maintenance of all prep areas, dining room, restrooms, customer service and beverage areas to exceed all sanitation standards

60% of time consist of managerial and administrative work:

• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates. Financial controls: P&L Reconciliation, Flash Report, Cost Controls, Back Office & Cash Handling Procedures
• Meets restaurant financial objectives by developing; preparing strategic and annual forecasts and budgets; analyzing variances; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons; Guest Service Recovery (problem resolution).
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training. Assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Responsible for the units Performance Management & follow through on Termination Guidelines, Conduct Evaluations, Execution of training, coaching, delegation of tasks and responsibilities, Time Management and Organization
• Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems, Crisis management and loss prevention, and Facilities and Maintenance
• Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Facilitate workshops and /or meetings
• Work as trouble shooter in a specific restaurant to correct an operational problem (cost control, staffing, hospitality standards, etc.)
• Utilize Delegation Model to ensure that all operational tasks and responsibilities are being accomplished according to standards.
• Other tasks as assigned.

Qualifications and Education Requirements:

• Minimum of 5 years' recent restaurant management experience.
• A college degree is a plus.
• Ability to remain calm under pressure and in a fast-paced environment.
• Leadership Skills: General Managers must be leaders, rallying their team during busy shifts, resolving conflicts and getting the job done.
• Reliable transportation and ability to arrive to work on time and maintain a positive attendance record.
• Ability to work a flexible schedule, including weekends and evenings.
• Professional communication (verbal and written), good organization, and interpersonal skills to establish and maintain effective working relationships with co-workers.
• ServeSafe Certification maintained in good standing. Ensures staff has current Food Handler's Cards.

Competencies: Cost accounting, developing budgets, decision making, process improvement, strategic planning, computer & communication proficiency, cleanliness and quality focus, time management, strong leadership skills, multi-tasker, safety-minded, team player.

Language Skills: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Our Company offers a variety of benefits including:

• Comprehensive Medical/Dental/Vision/Life&ADD package
• 401(k)
• Instant Pay (Request up to half of a shifts earnings paid the following business day)
• Free employee shift meals
• Pre-Tax Parking & Transportation Benefit + 50% employer match
• Discounted wellness, tickets, and travel

Burger Lounge is proud to be an Equal Opportunity Employer and participates in E-Verify

Our pay range for the General Manager position in San Diego County is $27.00/hr - $29.00/hr, depending on experience. Quarterly bonuses opportunities are available as well.

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