General Manager
$50,000–$60,000 year
On-siteMadison, Wisconsin, United States or Milwaukee, Wisconsin, United States
Job Summary
Oversee all daily restaurant operations, ensuring the venue remains clean, organized, and compliant with food safety and sanitation standards. Manage staffing schedules, recruit and train team members, and drive sales while controlling labor and food costs to meet financial goals. Lead the team in delivering exceptional guest service, handling complaints, and implementing local marketing efforts to increase brand awareness. Monitor inventory levels, conduct regular audits, and respond effectively to emergencies or operational disruptions to maintain profitability. Reports to the District Manager/ Director of Operations. Flexible scheduling includes nights, weekends, and holidays.
Required Qualifications
- At least 2 years of management experience in the restaurant or hospitality industry
- Experience in a fast-casual or quick-service restaurant
- Proven ability to lead and develop a team
- Manage performance
- Foster a positive work environment
- Strong customer service skills
- Ability to resolve complaints
- Maintain guest satisfaction
- Experience in managing budgets
- Controlling costs
- Achieving financial targets
- Ability to quickly analyze situations
- Develop effective solutions to operational or customer-related issues
- Strong verbal and written communication skills
- Ability to interact with team members, customers, and senior management
- Ability to manage multiple priorities, tasks, and staff
- Ensure smooth operations
- Strong attention to detail
- Ability to stand for extended periods (4-8+ hours) with periodic breaks
- Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment
- Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level
- Capability to walk up and down stairs and use a step ladder as needed
- Ability to lift and carry up to 50 pounds regularly
- Use appropriate lifting equipment and/or seek assistance from a second person when handling heavier loads
- Move around the kitchen quickly and efficiently
- Compliance with food safety and sanitation regulations
- Flexible scheduling, including nights, weekends, and holidays
- Work in a loud, fast-paced environment
- Regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers
- Awareness of heat, noise, and cleaning chemicals in the kitchen area
- Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature-sensitive tasks
- Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well-being
- Adaptability to different environments
- Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors
Desired Qualifications
- Experience in a fast-casual or quick-service restaurant
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