Restaurant General Manager

Restaurant General Manager

BurgerFi.. . from concept launch to $100 million projected, system-wide revenues, within under 5 years - establishing BurgerFi as one of the most rapidly-growing, fast-casual, restaurant chains in America .. . and it's just getting started!

BurgerFi picks up where the other "better burger" concepts leave off. BurgerFi's "never, ever" program promises no steroids, no hormones, and no antibiotics, ever; because it's the right thing to do -- it tastes better, and it's better for you. Each BurgerFi store is built according to environmentally sustainable best practices, and includes earth-friendly elements, and a low carbon footprint.

We are an independently owned and operated franchisee of BurgerFi International, LLC.

Summary of Position: Oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• Ensuring all aspects of daily operations conform with company policies and standards
• Develop and foster a work environment where all employees are free of harassment of any kind
• Act as community ambassador, creating goodwill toward BurgerFi brand
• Perform and/or oversee regular inventory procedures, order taking, and food waste control
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures
• Make employment and termination decisions
• Continually strive to develop staff in all areas of managerial and professional development
• Supervise and participate in kitchen and dining area cleaning
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Compile and balance cash receipts at the end of day/shift
• Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program
• Ensure all products are received in correct unit count and condition
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
• Resolve customer complaints regarding food service
• Assist Marketing team in developing an carrying out restaurant marketing, advertising and promotional activities and campaigns
• Schedule and conduct periodic meetings with employees to discuss and/or correct problem areas or areas of concern
• Three or more years of restaurant management experience
• Outstanding leadership and coaching abilities
• Excellent communication and people skills
• Assess staffing needs, staff scheduling, and training
• Monitor inventory and purchasing
• Assessment and maintenance of COG's and Labor Costs
• Marketing development and advertising knowledge
• Maintain and enforce sanitation standards and procedures
• Experience with Micros POS system, Microsoft Office based financial reporting
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Must be able to work in a standing position for long periods of time (up to 8 hours)
• Must have the stamina to work a minimum of 50 hours a week
• Must be able to travel out of state for a 3 week training course
• Must have valid driver's license and be ServSafe & TABC certified