MUST RELOCATE TO RU
OSO NEW MEXICO
60k + PROFIT SHARE
T
Cornerstone Way
Core Values that
- e esse
- al f
- any applicants and fut
re bus
- ss partne
-
1. SUPERIOR
- STOMER SERVIC
, 2. TEAM, 3. PRI
- IN PRODUCTS,
- CONSISTENCY, 5.
MMUNITY.
Job Summary The general manager or GM is an
cutive who
- overall responsibility for ma
ging both the revenue
ompany's income sta
- ent, known as profit& loss r
ponsibility. The gen
- l manager oversees most or all of the firm's marketing and
es functions as well as
e day-to-day operations of the business. Duties and responsibilities include formulating policies, managing daily operations, and planning the use of materials and human resources.
Education and Experience Although a Bachelor's Degree in restaurant management would be helpful, our organization believes that experience can be more valuable than a degree. Restaurant management experience required.
Knowledge Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Customer and Personal Service - Knowledge of principles and processes for providing THE CORNERSTONE WAY for customer care. This includes quality food control assessments, meeting quality standards for superior services, and evaluation of customer satisfaction.
Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems.
Basic Mathematics - Knowledge and application of using mathematics to solve problems.
Clerical - Knowledge of administrative and clerical procedures and systems such as general word processing, managing files and records, point of sale systems, inventory control programs, excel and scheduling applications.
Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems.
Production and Processing - Knowledge of food costing, production processes, quality control and other techniques for maximizing the effective manufacture and distribution of goods.
Computers and Electronics - Knowledge of email systems, security systems, radio communication systems, point of sale systems, including applications and programming.
Skills Basic Skills Active Learning- Understanding the implications of new information for both current and future problem-solving and decision-making.
Active Listening- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking- Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Learning Strategies- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
Monitoring- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Cornerstone Bakery Café General Managers must be 100% efficient and accurate with all systems and policy/procedures. The staff will follow the lead from the top. Reaching maximum profitability and maximum efficiency is achieved with 100% compliance with the policy and procedures and proven systems.
Instructing- Teaching others how to do something.
Negotiation- Bringing others together and trying to reconcile differences.
Persuasion- Persuading others to change their minds or behavior.
Service Orientation- Actively looking for ways to help people. Excellent guest relations and customer service is required of all staff of Cornerstone Bakery Cafe. Management is required to constantly enforce smiles and friendliness from all staff. Optimistic outlooks and upbeat attitudes with genuine personal warmth should be rewarded. The General Manager is a master at rewarding good people, constantly praising good behavior and rewarding positive behavior. The General Manager will empower its staff to feel comfortable making sure each guest has a fantastic experience. All employees are expected to provide customer service that is extra ordinary and exceeds the expectations of our guests. Employees are required to follow established policies and guidelines that go beyond simply smiling, greeting, and being nice to guests. Going above and beyond encompasses attitudes, respect, and flexibility. Employees are expected to have a positive “can-do” attitude; to treat others with respect; and easily adjust to changes in the work place.
Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.
Complex Problem Solving Skills - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Technical Skills Equipment Maintenance- Performing routine maintenance on equipment.
Equipment Selection- Determining the kind of tools and equipment needed to do a job.
Operation and Control- Controlling operations of equipment or systems. Labor control is of the utmost importance. If labor is not in line the business is at risk to suffer serious financial loss. This number should be monitored with fine detail and often. Your role is to maintain a labor percentage that is consistent with the daily recorded labor budgets. These budgets have been designed to allow the right balance of staff vs expected business. General Manager does receive an opportunity to make substantial bonuses with certain bench marks and annual goals completed. Food Cost Control is of the upmost importance. If food expenses are not in line the business is at risk to suffer serious financial loss. This number should be monitored with fine detail and often. Your role is to maintain a food cost budget and review food costing software every month with fine detail. It is crucial that the food costing software stay current so the operation can obtain food cost goals each quarter. If food items no longer meet our budget to obtain desired profit margins, then replacement products should be found and recipes will be updated.
Quality Control Analysis- Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Repairing- Repairing machines or systems using the needed tools. A list of maintenance experts should be on hand at all times to address issues as they arise. Smaller more simple items that can be handled in house should be delegated the same day to staff members who are capable. Equipment that is well maintained and running at 100% will produce more efficiency in the operation and less opportunity for guest dissatisfaction.
Technology Design- Generating or adapting equipment and technology to serve user needs.
Troubleshooting- Determining causes of operating errors and deciding what to do about it.
Systems Skills Judgment and Decision Making- Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Systems Analysis- Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
Systems Evaluation- Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
Resource Management Skills Management of Financial Resources- Determining how money will be spent to get the work done, and accounting for these expenditures.
Management of Material Resources- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
Management of Personnel Resources- Motivating, developing, and directing people as they work, identifying the best people for the job.
Time Management- Managing one's own time and the time of others. This position demands an expert level of time management skills. The General Management position is one that is always busy and always has plenty to do. Time management is key to the success of the business and the success of the person holding this position. Each day will require time management skills to prioritize tasks, effectively handle any emergencies, meet project deadlines and perform the daily duties. Many daily, weekly, monthly and quarterly deadlines are concrete and must be met. The general manager is also in charge of the time management of all team members. The general manager will guide and follow up on others’ ability to manage time for efficiency and productivity. It is expected of the General Manager to put the well being of the restaurant at the top of mind always. The general manager should be as responsive as needed, whenever needed, to protect the health of the business and its staff.
Communication - Relationships require a clear open line of communication. Detailed and clear expectation to your leadership team is crucial in this role. At the end of each day, a detailed report will be filled out explaining the days events in each category. 7 shifts management communication application is crucial to the business success. Each category will have detailed notes in reference to the event at hand. A follow up plan should be addressed in every comment. A consistent review of this application multiple times a day will keep all leaders on the same page. This will guide the next shift leader, of the next steps to operating at maximum efficiency and maximum profitability. Logbook is filled out throughout the day in real time. This application is easily accessible from your cell phone and will be filled out all day to ensure a completely accurate accounting for the days activities..
Role Relationships - The General Manager is to report to the CEO (Executive Management) of the company. Executive management will develop goals, strategic plans, company policies, and make decisions on the direction of the business. Executive Management will deliver reviews for the General Manager. The General Manager is responsible for building and managing relationships with companies that supply products and services to his organization. Just as managing all the staff members, it is important to make sure clear and organized communication and expectations are delivered to your vendors. Good working relations are essential with all the vendors that participate in the business operations. When problems occur with vendors the General Manager will mitigate the issue with an approach that considers the value of the vendor, the replacement options for the vendor and time restraints for the transition. The management team is responsible for providing staff recognition events. The GM is available to meet with all staff to vent or share genuine comments and/or concerns. Any feedback good or bad is always appreciated and used for the growth of the operation. Coaching, Training and Employee Growth along with continuing education is important in our fast changing environment. Quarterly meetings are required in all departments with the GM. During these meetings discussions with each department related items including but are not limited to; Systems, Policy and Procedure, Promotional updates and the General Health of the Restaurant. "TRACTION" is the format of our management meeting pulse and a 90 minute meeting with 30 minutes of measurables and 60 minutes of issue solving is performed weekly. During these meeting discussions with each department related items to include but are not limited to; Food costing issues, Food supply issues, Food waste issues, Service issues, System inefficiencies, Organizational issues, Staffing issues, Labor management issues, Quality issues, Training issues, Technology issues, Promotional progress, Policy and Procedure Issues. Cornerstone Bakery Cafe Managers often field customer complaints and must sometimes diffuse hostile situations. It is vital that a FOHM visits every table in the restaurant, table touches. Each guest will be visited by the manager at least once during their meal with Cornerstone Bakery Cafe.
Responsibility for Others -Staff will be knowledgeable of all policy and procedures with adequate training. Constant reminders will be delivered to reinforce these policies. When a staff member is not in compliance they will be reeducated of the proper policy and procedure. Quick action will reinforce a zero tolerance policy for deviations from current policy and procedure. This shows how much you care about the product. The staff likes to see you care and inspires them to care as well. WHAT WE PERMIT, WE PROMOTE. Any ongoing permission or ignorance to deviations from the written policy/procedure will promote a work environment that expresses the lack of importance to our policy and procedures.
Conflictual Contact - The operation demands a strong leadership team to accomplish the goals and standards of the organization. The General Manager will build a team of leaders that can be delegated a wide array of tasks and be efficient in running the day to day operations. FOHM and BOHM will play key roles in the overall health and stability of the organization. The General Manager must lead by example and be able to lead the leadership team with guidance and support. The General Manager must demand the highest standards from the leadership team and if any leaders are not performing to the standards of Cornerstone Bakery Cafe, then immediate course correction must take place.
Work Setting - The pace is extremely fast and efficient. All Cornerstone Bakery Cafe employees must possess an ability to work well under pressure in a rapidly moving environment.
Routine versus Challenging Work - Most daily operations are routine however occasionally a challenge or issue needs resolution and will require expertise level of problem solving skill.
Pace and Scheduling - The General Management role will require a flexible lifestyle that allows for unexpected events that require the GM’s attention. When the unexpected events occur, it is expected that the GM will be available to help organize and orchestrate a remedy. A remedy and plan should be put together that puts the business operating at the highest proficiency and the highest profitability as quickly as possible. Sometimes unexpected events interrupt an ideal schedule. When the business is not running at maximum proficiency and maximum profitability, it is required that the General Manager work a more demanding schedule to get the numbers back on track. It should be a goal to achieve the ideal management schedule as often as possible to maintain proper work/life balance. Unexpected Events that change anticipated management hours include but are not limited to; quarterly project work delays, daily tasks that do not get done the day of and require a return visit to complete, staffing issues, ordering issues, deliveries and drop-offs, labor control, unfinished goal work and policy and procedure follow up.
Ideal Management Schedule
279 Days of work in a calendar year:
Summer 19 Weeks. May to Mid Sept . 55 Hours per week 5 - 6 Day work weeks
Winter 33 Weeks. Mid Sept - May 33. 48 Hours per week. 5 Day work weeks
General Managers are required to schedule 10 hours per quarter of volunteer work outside the restaurant.
The General Manager is required to work weekends. Weekends along with any other peak business days are managed by the General Manager.
Vacation and Paid Time Off . The General Manager will have a Paid Time Off (PTO) Benefit of 14 - 21 Days .
Primary Job Duties - Direct and coordinate activities of businesses or departments concerned with the production, pricing, sales, or distribution of products. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Direct administrative activities directly related to making products or providing services. Prepare staff work schedules and assign specific duties. Monitor suppliers to ensure that they efficiently and effectively provide needed goods or services within budgetary limits. Direct or coordinate financial or budget activities to fund operations, maximize investments, or increase efficiency. Establish or implement departmental policies, goals, objectives, or procedures in conjunction with board members, organization officials, or staff members. Perform personnel functions such as selection, training, or evaluation. Plan or direct activities such as sales promotions that require coordination with other department managers.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Active Learning - Understanding the implications of new information for both current and future problem solving and decision-making.
Tools and Technology Tools - Desktop computers Desktop computers, Magnetic stripe readers and encoders Credit card processing machines, Magnetic card readers, Cell phones, Notebook computers, Laptop computers, Personal digital assistants, PDAs, Point of sale, POS terminals, Point of sale POS systems, Technology Accounting software, Intuit QuickBooks, and Calendar and scheduling software are all technologies that must be learned.
$60,000 plus profit share. 8% - 10% profit share on top of pay. Must meet some benchmarks for success. Rapid financial growth opportunities with many untapped revenue opportunities.
Job Type: Full-time
Pay: $60,000.00 - $85,000.00 per year
Experience level:
* 5 years
Restaurant type:
* Bakery
* Café
* Fast casual restaurant
Shift:
* Day shift
* Evening shift
* Morning shift
Weekly day range:
* Every weekend
* Monday to Friday
People with a criminal record are encouraged to apply
Experience:
* Management: 3 years (Required)
License/Certification:
* ServSafe (Required)
Ability to Commute:
* Ruidoso, NM 88345 (Required)
Ability to Relocate:
* Ruidoso, NM 88345: Relocate before starting work (Required)
Work Location: In person