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Sol Food Restaurant in San Rafael, CA is looking for a talented, hospitality-focused Restaurant General Manager to join our team. We are a successful fast-casual restaurant chain looking for a candidate that will be responsible for the day to day operation of the restaurant. The right person will have a desire and passion to serve our loyal customers and make a positive impact on the team.

Duties and Responsibilities:

The Restaurant Manager is responsible for the overall success of the restaurant, including but not limited to measuring business trends, maximizing sales/profitability by developing staff, controlling expenses and shortages, maintaining great guest service and high food quality, overseeing the cleanliness of the restaurant, ensuring all operational procedures meet Sol Food’s standards, and effectively implement all company policies and procedures. The General Restaurant Manager directly supervises all restaurant employees and provides professional leadership and direction to all Shift Leaders, Supervisors, Assistant Managers and Assistant Kitchen Managers.

Employee Relations:

• Manage employment activities for all employees, including but not limited to, staffing, training, development, performance evaluations, disciplinary actions, and terminations.
• Recognize good performance and teamwork and provide effective feedback..
• Develop best practices to improve efficiencies, quality, safety and sanitation of the front, middle and back of the house.
• Maintain the standards of Sol Food and ensure compliance with all company policies, as well as local, state, and federal laws.
• Create employee schedules, as required by business activity while ensuring that all positions are fully staffed

Operations:

• Have and maintain a thorough knowledge of all menu items, including ingredients and allergens.
• Coordinate employees to ensure orders are being prepared and delivered on time.
• Ensure that all guests feel welcomed and are given responsive, friendly and courteous service at all times.
• Maintain fast, accurate food service and ensure products are consistent with company quality standards.
• Maintain a thorough understanding of Point of Sale system.
• Regularly review the log book for deliveries, the DSLT for operational opportunities and creates contingency plans with Assistant Managers, Supervisors and Shift Leaders to avoid recurrences.
• Plan and assign daily goals, tasks and assignments for all employees.
• Manage food and supplies inventory, verifies product quality and quantity.
• Develops and maintain contract with vendors.
• Manage labor, review financial reports, and take appropriate corrective action as needed.
• Ensure accurate completion of time and temperature logs.
• Respond to all accidents or injuries effectively, in accordance with policy and law, and report such incidents to human resources in a timely manner.
• Respond to any food borne illness incidents effectively, in accordance with policy and law, and record all incidents in a timely manner.
• Ensure Health Department, OSHA and ADA regulations are adhered to.
• Promote and teach employee safety, and wellness.

MINIMUM REQUIREMENTS:

• Must have and able to do all of the following:
• AA/AS in Hospitality Management, Business Administration, Business Management, or relevant education.
• Minimum of five years of food service and supervisory experience.
• Have Manager’s Food Handler Certificate.
• Possess excellent basic math skills and have the ability to operate a cash register and POS system.
• Fluent in English and Spanish. Spanish desired but not required.
• Possess basic knowledge of Microsoft Word and Excel.
• Ability to work varied hours/days as business dictates and must have the stamina to work over 50 hours per week or more depending on business needs.
• Ability to implement processes and problem solve.
• Ability to thrive in high pressure and ever-changing environments.
• Ability to freely access all areas of the restaurant inside and out.
• Ability to work varied hours/days as business dictates and must have the stamina to work over 50 hours per week or more depending on business needs.
• Ability to work both independently and in a team environment.
• Strong leadership skills, with proven ability to build relationships with co-workers, customers, and vendors.
• Experience in hiring, training and development, disciplinary actions, and terminations.
• Good time management skills; can manage and complete competing priorities.
• Possess great organizational skills and is detail-oriented.
• Must be able to learn and follow industry guidelines based on Health Department, OSHA and ADA regulations

Compensation:

Pay range is based on experience, demonstrated skills, and proficiency of the duties and responsibilities listed above.