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About Wahlburgers…

We are a working class organization, rooted at a family’s kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more. As we grow, our leaders will be the driving force to our continued success. Be a part of a unique and growing company.

Job Summary:

The Restaurant General Manager (GM) oversees the restaurant's daily operations, ensuring excellent customer service, high-quality food, and adherence to health and safety regulations. The GM is responsible for financial performance, staff management, and maintaining an inviting atmosphere. They work closely with the Operations Leadership Team and Restaurant Support Center to implement company policies and strategies.

Key Responsibilities

Operational Management:

• Ensure efficient and effective restaurant operations on a day-to-day basis.
• Maintain a clean and safe environment, adhering to health and safety regulations.
• Manages and supports all aspects of inventory control, including purchasing, receiving, and storing company-specified products, ensuring compliance with company standards.
• Ensure high standards of food quality and service.
• Ensures building, equipment, furniture, and fixtures are properly repaired, cleaned, and maintained regularly.
• Upholds restaurant mission, vision, philosophy, and core values through behavior and action.

Financial Management:

• Oversee and manage the restaurant's labor, cost of goods, and overall budget.
• Monitor financial performance, including sales, expenses, and profitability.
• Financial analysis to identify areas for cost reduction and increased profitability.
• Achieves budgeted sales and profitability goals.
• Prepare regular reports on financial performance for the Operations Leadership Team and Restaurants Support Center.

Staff Management:

• Clearly and consistently communicate all restaurant policies and procedures and hold team members accountable for compliance.
• Recruit, hire, train, and supervise staff, including servers, bartenders, cooks, and other front-of-house (FOH) and back-of-house (BOH) employees.
• The restaurant’s primary point of contact for selection, training, developing, and motivating team members for operational excellence.
• The brand ambassador for maintaining a professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Create and/or manage the scheduling of FOH and BOH employees to ensure adequate coverage and labor budgets are met.
• Ongoing coaching/mentoring of employees to reinforce positive behaviors and provide feedback on development opportunities.
• Set the standard for the restaurant through leadership by example.
• Ensures a safe and harassment-free environment for all Team Members and Managers.
• Resolve staff conflicts and handle disciplinary actions as needed.

Customer Service:

• Ensure exceptional customer service and address guest complaints or concerns.
• Monitors guest feedback and implements improvements based on feedback (Yelp reviews, Open Table reviews, Guest emails, etc.).
• Maintain a positive and welcoming atmosphere for guests.

Marketing and Promotion:

• Work with the Marketing Team to develop and implement marketing strategies to attract and retain guests.
• Execute companywide promotional events and special offers.

Compliance and Regulations:

• Ensure compliance with all local, state, and federal regulations, including labor laws and health codes.
• Upholds restaurant safety, sanitation, and security standards, including handling chemicals safely.
• Implement and enforce company policies and procedures.

Requirements & Prior Experience:

• Minimum of 4-5 years of full-service restaurant experience along with experience in a leadership capacity (i.e. Assistant General Manager, Kitchen Manager, etc.) in a high-volume full-service restaurant concept.
• Experience in computer systems and web-based systems (ADP, NCR Aloha POS, MS Office 365 (Excel).
• Intermediate knowledge of accounting or experience managing the P&L of a restaurant.
• Experience receiving merchandise, conducting physical inventory (weekly), and claiming credits from suppliers.
• Fully bilingual (Spanish & English)
• Able to work rotating shifts including weekends (i.e. Friday, Saturday and Sunday), holidays and days off.
• Ability to inspire cooperation and teamwork through self-confidence, positive attitude, and enthusiasm. Excellent leadership and motivational skills.
• Excellent interpersonal/listening/communication skills.
• Excellent problem resolution/Guest recovery skills.
• Attention to detail and analytical skills.
• Experienced and proficient in using basic computer technology (i.e., POS systems, Microsoft Office programs, etc.).
• Must be TIPs-certified or willing to complete certification upon hire to ensure responsible alcohol service.
• Strong commitment to serving others in the community.
• Acts with integrity and treats others with respect.
• ServSafe certified.
• We will consider someone in a Restaurant Management position who has a high-level understanding of systems, a drive to grow professionally, and a passion for Hospitality.

Equal Opportunity Employer