Management in Mount Pleasant, SC at First Watch

Date Posted: 3/22/2020

Job Snapshot

  • Employee Type:
    Full-Time
  • Location:
    1703 Ventura Place
    Mount Pleasant, SC
  • Job Type:
  • Experience:
    Not Specified
  • Date Posted:
    3/22/2020
  • Restaurant
    Training Location

Job Description

The General Manager is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The General Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant management and staff.

Key Responsibilities:

•Provide management coverage of operating hours and direct supervision of operations in an individual restaurant
•Meet or exceed established sales, revenue and profitability goals, SLEBITDA movement in a positive direction
•Ensure the financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues that are categorized, coded and posted through control processes
•Define, manage and oversee the monthly and annual sales objectives for the restaurant
•Manage and ensure that all revenues, cash, credit or company collateral are properly deposited and accounted for, and are secured into the company’s operating bank account
•Identify and resolve sales and profit problems at the restaurant
•Ensure the integrity and operational functionality of all POS and security systems and equipment
•Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
•Ensure company standards in product and restaurant specifications
•Ensure safe working conditions as required by OSHA and federal, state and local governing bodies
•Report and arrange for any necessary maintenance and repair work
•Manage all internal/external communications in a timely and effective manner
•Verify and complete all required paperwork on a timely basis
•Supervise, guide and train team members both front of the house and back of the house to meet established objectives
•Communicate with managers, hourly employees, and customers, and provide positive feedback and promote a positive image of the restaurant and good employee morale

•Ability to perform the duties and responsibilities of all positions at the restaurant and proficient in performing such duties, in order to role model and teach appropriate skills and behaviors in the restaurant, and through instruction and supervision, train and develop managers and hourly employees
•Train staff in all proper End of Day procedures, including check out procedures
•Regularly counsel and coach managers and other employees
•Entrusted with decision-making authority to discipline, suspend or discharge employees as appropriate
•Evaluate managerial staff, along with the Director of Operations, with formal evaluations, and regularly evaluate managerial staff informally
•Lead and run a shift effectively and develop and train Operations Managers to do the same
•Conduct and determine regular managerial staff meetings and team member meetings
•Set goals and assignments for managerial and hourly team members, including recognizing good performance and coaching poor performers
•Delegate management responsibilities to managerial staff and assign tasks to team members, and ensure all required responsibilities and tasks are performed and completed effectively
•Execute effectively and train other managers to do the same – use of the Daily Shift Card and Red Book
•Train management/staff in all proper End of Day procedures, including banking
•Utilize “time chit” method of daily employee performance review
•Ensure maintenance of a safe and harassment free workplace
•Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints
•Initiate and follow-up of phone call and email communications in a timely manner and as appropriate

Additional Responsibilities:

•Forecast and determine scheduling needs for the individual restaurant
•Prepare and post weekly work schedules, and ensure the schedule is implemented properly
•Address issues resulting from critical violations on Health or Steri-tech Inspections in a timely and professional manner
•Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary
•Accurately complete payroll, weekly, mid period and End of Period administration work properly
•Effectively promote First Watch outside the restaurant
•Obtain and maintain safe food handler certifications
•Through communication with the Operations Manager, Regional Manager and Home Office, handle customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner
•Regularly interview applicants for employment, make hiring decisions for the restaurant, and regularly coach and include other managers in the process
•Regularly channel communication up through the Director of Operations and Regional Vice President
•Ensure and maintain appropriate managerial and hourly staffing levels at the restaurant
•Effectively plan and lead weekly manager meetings and monthly server meetings
•Perform ongoing inspections in all areas of the restaurant and take any and all appropriate action
•Ensure compliance with federal, local, and state laws, company policies and procedures


Staff/Budgetary Responsibilities:

The General Manager will typically have 1-2 direct reports and be responsible for a staff of up to 40 employees. The General Manager will be responsible for revenue operations in excess of one million dollars.

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Requirements:
- A High School Diploma
•Bachelor’s Degree – with a concentration in food & beverage, business, marketing or management is preferred
•Minimum three years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
•Must have completed Culinary and Food Expert (CAFÉ) training program
•Effective oral and written communication skills
•Regularly work 50-55 hours per week
•Must hold a valid driver’s license and drive for company business as required
•Ability to manage, lead, coach, teach and train others, including with respect to management responsibilities, culinary duties, and host and service duties
•Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives
•Human Resources management skills in employee relations, recruiting and retention and employee recognition
•Ability to supervise and oversee employees in roles from entry level to mid-level management
•Ability to work with no supervision and prioritize all operations of the restaurant
•Ability to make difficult and quick decisions
•Advanced analytical and problem-solving skills
•Excellent computer skills with emphasis on MS operating systems
•Exceptional organizational skills and attention to detail
•Strong communication, presentation and writing skills
•Ability to communicate effectively with all levels of management
•Ability to work well under pressure in a fast paced, dynamic environment
•Ability to multitask and prioritize effectively
•Ability to effectively manage teams as well as work effectively as part of a team
•Passion for providing excellent service and quality

Additional Physical Requirements:

•Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color
•Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.
•Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
•Must be able to tolerate temporary exposure to extreme temperatures and temperature changes



Additional Info:
Managers enjoy:
- A daytime schedule with no night shifts — ever
- Competitive pay and benefits including health, 401k and paid vacation
- Excellent training
- Opportunities to advance

We try not to take ourselves too seriously, but there are a few things we look for in our managers:
- Two years of full-service restaurant experience
- Passion for fresh food and customer service
- Unfailing work ethic and integrity
- Ability to attract and foster a quality staff and inspire them to greatness
- Professional presentation and demeanor
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