General Manager Papa Gino's at New England Authentic Eats LLC (Papa Gino's / D'Angelo)

Burlington, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Sep, 26

Salary

70000.0

Posted On

26 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Operations, Team Leadership, Financial Management, Guest Relations, Staff Training, Inventory Management, Recruitment, Performance Management, Budgeting, Compliance, Scheduling, Conflict Resolution

Industry

Restaurants

Description

Description Restaurant General Manager Earn $65-$70k annually Happy people who care about making a difference by creating an atmosphere where passion and performance drive operations and we make lifelong friends… In a world full of choices, choose the career path that is set apart from the rest! At Papa Gino's, we choose to offer unparalleled career advancement to our teams for growth, earnings potential , and the chance to work for an iconic New England brand. We offer a variety of flexible, fun and rewarding opportunities to meet everyone’s needs. As a full time Restaurant General Manager you will be part of the team that runs the restaurant’s operations. You will be an integral part of the leadership and development of your team members, sales building and community involvement, and guest experience! Your rewards: *Medical and Dental insurance *401k plus match *Long and short term disability and Life Insurance *A generous paid time off program including paid vacation within your first year! *Monthly bonus potential beginning right after training, and more! What kind of future opportunities can be in your path? Area Coach, Area Manager, Regional Vice President! All achievable within our internal promote structure. Requirements JOB SUMMARY: To direct the daily operations of D’Angelo restaurant in a manner that will achieve corporate profit objectives, provide guest satisfaction, and maintain an invigorating and stimulating work environment for all team members. ESSENTIAL FUNCTIONS: Directs the daily operation of the restaurant within budget. Is responsible for the restaurant operation at all times, whether physically present or not. Ensures the restaurant is compliant with established standards in the areas of guest relations, food costs, labor costs, other controllable costs, safety and sanitation. Guarantees the production of consistently high quality products by adhering to established standards for ordering, food handling, storage, preparation, portioning and serving products. Guarantees the highest level of hospitality and service to all guests at all times. Trains all team members in restaurant to adhere to company guest hospitality standards. Handles guest complaints to successful resolution. Supervises restaurant and delivery operations, personnel and procedures to ensure maximum gross profit. Adheres to and enforces company uniform and personal hygiene standards for both himself/herself and all team members in the restaurant. Develops daily production, preparation and inventory levels. Oversees purchasing and ordering of food and beverages so that inventory levels are within company guidelines. Recruits, interviews, hires and trains hourly team members. Conducts performance reviews and recommends salary increases for hourly team members. Administers discipline for all restaurant personnel when necessary. Follows company disciplinary procedure and documents disciplinary action taken. Can make termination decisions for hourly team members. Prepares and maintains personnel records, team member schedules and reports. Prepares and maintains administrative and financial records. Ensures that all specials, promotions, and marketing plans are presented according to company procedures. Ensures compliance with established safety and sanitation procedures and all Federal, State, and local regulations (child labor laws, wage and hour, OSHA, liquor laws, etc.) Trains, supervises, and develops M.I.T.’s, Assistant Managers and Managers. Identifies candidates for management program among team member personnel and makes recommendations for their development. Ensures restaurant is open and operating according to company established hours of operation. Controls all restaurant monies, adheres to all company policies regarding cash handling and security procedures. Develops financial performance objectives for the restaurant. ADDITIONAL RESPONSIBILITIES: Assists in the daily operation of the restaurant by working in any station when necessary. Maintains the cleanliness and appearance of the restaurant and grounds as directed or needed. REQUIREMENTS: Regular and reliable attendance and punctuality. Ability to effectively manage time to meet essential functions of the GM position. Ability to clearly and articulately communicate with team members and guests. Ability to interact professionally and appropriately with all team members and guests. Must be able to work 45-60 hours per week including days, nights and weekends. Must be at least 18 years of age. Must have a High School Diploma. Must have the ability to become certified in ServSafe and CPR. Must have successfully completed formal management training classes provided by the Corporate Training Department. PHYSICAL REQUIREMENTS: Ability to safely and successfully perform the essential job functions consistent with the ADA, FMLA and other federal, state and local standards, including meeting qualitative and/or quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Team members may be asked to perform other duties as required by business needs. Employees will be required to follow and perform any other job-related instruction and duties by their supervisor. This document is not intended to create an employment contract, implied or otherwise; rather appointment is on an at-will basis.

Responsibilities

Direct the daily operations of the restaurant to achieve profit objectives and ensure high guest satisfaction. Lead the development of team members while managing food costs, labor, and safety standards.