General Manager

Wage

Starting at $31.50/hour

Department

Leadership

Reports to

General Manager

Terms of Employment

Full Time

Calif Chicken Café is a dynamic and evolutionary restaurant group that continues to strive to provide the highest quality food, service and experience to our guests and passion, purpose and balance to our teams. We strive to provide an environment where our teams gain knowledge and skills that will be valuable beyond their time with us and therefore find ways to enrich the lives of those who are a part of our team.

At Calif Chicken Cafe we know our General Managers are the cornerstone of the success that we achieve. We are seeking a leader who motivates, develops and inspires their team to grow in all elements of their professional lives and who understands the time and effort put forward toward the development of their team will be followed by success in the financial and business metrics. Simply put, we want a leader who is team oriented and people first.

Key Areas of Responsibilities

General

• Oversee and manage all areas of the restaurant and make the necessary, real-time decisions to ensure the delivery of an excellent dining experience for our guests and the overall successful operation of the restaurant. Ensure there is a safe and productive work environment for team members.
• Abide by the Company Core Values:
  • Make team members around you better through giving and receiving feedback
  • Get 1% better everyday
  • 51/49
  • Foster Curiosity
  • Go above and beyond
  • Build relationships

Personnel

• Produce and develop a work environment that focuses on team members' safety in both their tasks and overall wellbeing.
• Conduct regular, proactive safety assessments to identify and correct potential hazards, and following any injury, ensure proper investigation and reporting
• Manage and develop all team members to ensure executional and procedural standards are met.
• Retain the most valuable component of our organization, your team.
• Interview hourly team members. Oversee and participate in the direct hiring, supervision, development and, when necessary, termination of team members.  
• Conduct new hire orientations, including an explanation of the company culture and core values, and oversee the training of new team members.
• Develop and mentor team members by providing ongoing and daily feedback, establishing performance expectations and by conducting regular performance reviews.
• Manage team member personnel records using the Human Resources Information System (HRIS)
• Utilize and manage team member trainings using the Learning Management System (LMS)
• Following any incident, promptly investigate by gathering evidence and statements
• Oversee and manage team member timecards and time-off requests using the Timekeeping/Payroll systems
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Guest Service and Hospitality

• Ensure positive guest service in all areas. Assess and respond to complaints and suggestions, taking any and all appropriate actions to turn dissatisfied guests into raving fans.

Food Safety and Planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensure team members consistently produce a high quality of food preparation and service.
• Maintain a professional restaurant image, including restaurant cleanliness, proper attire, and appearance standards.
• Supervise portion control and quantities of preparation to minimize waste. Works closely with Kitchen Supervisor team to oversee and ensure the team are adhering to company standards.
• Estimate food needs, ensure orders are placed accurately with vendors, and ensure the deliveries of fresh food and supplies are on schedule.

Financial

• Ensure team members adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Ensure that all financial (e.g., invoices, budgets, forecasts, reports, etc.) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• With the support of the Area Director, work with management team to meet and/or exceed the targeted financial and metrical goals.

Qualifications

• High School Diploma required.
• Must be 21 years of age or older
• 3+ years GM experience required in a fast-paced, high volume quick service restaurant.
• California Food Safety Manager Certified required.
• Speak, read, and write English fluently.
• Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, and restaurant safety.
• Possess basic math skills and have the ability to operate POS system.
• Experience using standard office software including video conferencing tools and email
• High level Leadership: Knows how to give and receive highly effective feedback.
• Humility: Is willing to learn from all team members around them and seeks to understand their team, concept and brand
• Empathy: Can effectively build relationships with their team and guest to continue to build our Brand identity through the community
• Organized: Has proven record of timeliness and managing numerous functions of a large, multifaceted team.
• Ability to learn and adapt to new software and digital tools such as Scheduling and Timekeeping systems, Human Resources Information System (HRIS), and Learning Management System (LMS)
• Passionate about food and hospitality.
• Must enjoy and succeed in a fast-paced environment.
• Must be able to