General Manager Milwaukee - Naf Naf Grill

General Managers lead our teams and drive the daily operations of their store.  We're all about supporting our operators so to be successful, you must have the motivation and dedication to learn and grow, and we’ll teach you the daily operations. We don’t want someone who is just overseeing the restaurant; we want a proven leader who’s passionate about pitas, managing P&L, adhering to processes, and the people-first culture.

Currently-offered benefits & perks for General Managers:

• Free Naf Naf food and Naf Naf gear
• Flexible schedules based on availability and business need
• Opportunities for professional development and advancement
• Medical, dental, and vision insurance 
• Paid time off
• Quarterly bonus program based on store results 

Duties: 

• Recruits, hires, and trains team members to encourage growth within the company
• Ensures training program is fully implemented and executed properly
• Identifies and develops internal candidates for management and Shift Leader positions
• Prepares food according to the orders for dine in, take out, or catering 
• Communicates directly with customers; responds to questions, concerns and complaints in a timely manner; resolves complaints in a professional manner to ensure proper resolution and customer recovery
• Holds the team accountable for consistently providing excellent customer service and following all policies and procedures
• Maintains proper food handling and sanitation processes while preparing food 
• Maintains a clean and safe working environment by following cleaning and organization procedures
• Assigns tasks to team members including but not limited to: cleaning, preparing orders and training
• Follow checklists, recipes, and all Naf Naf standards
• Achieves operational objectives in service, cleanliness, safety and security, food quality, procedural compliance, and training
• Oversees quality, inventory, and safety within the store
• Responsible for proper ordering of product and proper inventory counts
• Completes all administrative and back office tasks 
• Schedules and manages labor by anticipating business activity, while ensuring that all positions are fully staffed and labor cost objectives are met
• Provides ongoing feedback to all members of the team
• Educates the team and enforces all policies and applicable labor laws 
• Administers all payroll procedures to ensure all members of the team are paid correctly
• Uses tools provided to analyze operational restaurant performance and financial performance
• Identifies trends and implements action plans for improvement
• Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth
• Maintains fiscal responsibility by weighing the cost/benefit impact of financial decisions
• Monitors costs and adherence to budget
• Meets or excels the budget on financial goals and benchmarks set by the company
• Troubleshoots and attends to basic equipment issues
• Understands and follows all policies and applicable labor laws 
• Other tasks as assigned as well as, but not limited to, following all Company policies and procedures

Qualifications/Requirements

The ideal candidate will:

• Build strong teams, motivate others, and foster teamwork 
• Exhibit a desire to teach, learn, and lead
• Offer solutions, communicate needs, and be receptive to feedback
• Have a detail-focused, results-driven attitude combined with the ability to effectively work and communicate with the Naf team (from all hourly staff to the CEO)
• Display a strong passion for training and thrive on working with others to develop professionally and personally

Requirements for General Managers:

• High School diploma or equivalent education
• Must be at least 18 years of age due to compliance with State and Federal laws
• Minimum of 2 years of experience in a General Manager role in a restaurant environment with P&L experience (in a fast-paced fast casual restaurant preferred)
• Must meet the minimum criteria in a background check
• Must make a commitment to work at least 50 hours per week with shifts of varying times and lengths. Must also be available and willing to work a variety of days/times including weekends and evenings
• Able to provide or obtain ServSafe Food Handlers Certificate prior to start date
• Able to provide or obtain any state-required food service certifications