Project Pollo
General Manager
Project Pollo, Dallas, Texas, United States, 75215
Plant Based Company Needing Passionate LeadersDescription
The General Manager is responsible for managing all functions of a restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a team-oriented leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensure compliance with all federal, state, and local laws and ethical business practices.Essential Duties and Responsibilities include, but are not limited to, the following:Provide quality products to our customers by ensuring each product meets standards and accurately reflects the customer’s order.Professionally and promptly respond to all customer concerns or issues.Solicit customer feedback, share feedback with the team, and use feedback to improve restaurant operations and build brand loyalty.Communicate, train and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook.Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, and communicate action, up to and including termination.Ensure entire team is quality and customer-focused and build an atmosphere of teamwork, energy, and fun.Manage sales goals against budget and prior year by providing prompt and friendly customer service; building check averages through team member product training and sales execution.Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community.Manage profit goals by managing against budget and prior year; ensure food, labor, and other controllable costs stay within budget, and correct deviations from budget.Execute administrative and cash management duties.Plan and manage adequate inventory levels using the restaurant’s computerized inventory system and other tools to meet sales demands and minimize loss.Manage company’s assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly, ensure restaurant meets safety and security standards at all times.Other duties as assigned.Position QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Being punctual is key--arriving on time and in the correct uniform. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.Qualifications:High school diploma or GED required.Must be Food Safety Manager certified.Four years successful restaurant experience.Basic accounting including invoice reconciliation, debit and credit review, financial statement analysis.Must be 18 years of age or older.Must have a driver’s license valid under the laws of the state(s) where the team member works, proof of insurance, and a reliable and functional vehicle.Must be able to work long hours, scheduled or unscheduled, which will include nights, weekends, and as emergencies arise.Ability to successfully perform the job duties of all positions in the restaurant.Ability to manage with little to no supervision.Work with phones, computers, fax machines, copiers, and other automation systems.Extensive on the job training.Opportunities for advancement.Performance based bonus program.2 weeks of paid time off (PTO) per year.
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The General Manager is responsible for managing all functions of a restaurant to ensure high quality products and customer service are delivered to ensure restaurant profitability. This is accomplished by being a team-oriented leader, making quality decisions, and instilling pride and accountability in team members. Other responsibilities include the management of operations including the execution of all Company policies, procedures, programs, and systems. Ensure compliance with all federal, state, and local laws and ethical business practices.Essential Duties and Responsibilities include, but are not limited to, the following:Provide quality products to our customers by ensuring each product meets standards and accurately reflects the customer’s order.Professionally and promptly respond to all customer concerns or issues.Solicit customer feedback, share feedback with the team, and use feedback to improve restaurant operations and build brand loyalty.Communicate, train and promote quality standards to team members by utilizing all available tools including Operations Manual and Team Member Handbook.Actively recruit customer-focused team members, maintain adequate staffing levels according to projected sales, properly orient and train team members to exceed customer expectations, ensure compliance with uniform and appearance standards, and communicate action, up to and including termination.Ensure entire team is quality and customer-focused and build an atmosphere of teamwork, energy, and fun.Manage sales goals against budget and prior year by providing prompt and friendly customer service; building check averages through team member product training and sales execution.Seek additional sales through traditional and non-traditional methods by executing creative local restaurant marketing and creating a positive presence in the community.Manage profit goals by managing against budget and prior year; ensure food, labor, and other controllable costs stay within budget, and correct deviations from budget.Execute administrative and cash management duties.Plan and manage adequate inventory levels using the restaurant’s computerized inventory system and other tools to meet sales demands and minimize loss.Manage company’s assets by ensuring the restaurant is clean, fully equipped and all equipment operates properly, ensure restaurant meets safety and security standards at all times.Other duties as assigned.Position QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Being punctual is key--arriving on time and in the correct uniform. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.Qualifications:High school diploma or GED required.Must be Food Safety Manager certified.Four years successful restaurant experience.Basic accounting including invoice reconciliation, debit and credit review, financial statement analysis.Must be 18 years of age or older.Must have a driver’s license valid under the laws of the state(s) where the team member works, proof of insurance, and a reliable and functional vehicle.Must be able to work long hours, scheduled or unscheduled, which will include nights, weekends, and as emergencies arise.Ability to successfully perform the job duties of all positions in the restaurant.Ability to manage with little to no supervision.Work with phones, computers, fax machines, copiers, and other automation systems.Extensive on the job training.Opportunities for advancement.Performance based bonus program.2 weeks of paid time off (PTO) per year.
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