A Mexican Restaurant General Manager is responsible for overseeing all aspects of restaurant operations, including managing staff, ensuring high-quality food and service, maintaining inventory, and ensuring a positive dining experience for customers. They focus on both the operational and financial aspects of the business, ensuring profitability while adhering to brand standards and regulations.
Key Responsibilities:
1. Staff Management: Hiring, training, scheduling, and supervising restaurant staff, including servers, and other support staff.
2. Customer Service: Ensuring high standards of customer service and handling customer complaints or issues.
3. Inventory Management: Ordering supplies, managing inventory, and minimizing waste.
4. Financial Oversight: Monitoring financial performance, managing budgets, and ensuring cost control.
5. Quality Control:
Ensuring food quality and safety, maintaining cleanliness, and upholding health and safety regulations.
6. Marketing and Promotion: Implementing marketing strategies to attract and retain customers, such as special promotions or events.
7. Operational Efficiency: Streamlining processes to improve efficiency and profitability.
8. Compliance: Ensuring compliance with local laws, including health and safety regulations.
Bilingual in Spanish & English preferred
The role requires strong leadership, organizational skills, and a deep understanding of both the culinary and business aspects of running a restaurant.
Job Type: Full-time
Pay: From $60,000.00 per year
Benefits:
- Employee discount
- Flexible schedule
- Paid time off
- Paid training
Experience level:
Restaurant type:
- Bar
- Fast casual restaurant
Shift:
Weekly day range:
- Every weekend
- Monday to Friday
- Rotating weekends
Work Location: In person