Jacket Potato General Manager at Toot'n Totum

Amarillo, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jul, 26

Salary

0.0

Posted On

12 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team leadership, Food safety, Inventory management, Kitchen operations, Staff training, Financial controls, Customer service, Conflict resolution, Time management, Scheduling, Payroll management, Sanitation compliance, Menu quality control, Equipment maintenance, Communication

Industry

Manufacturing

Description

Summary: The Jacket Potato General Manager is responsible for overseeing the daily operations of the restaurant. This includes managing the team, ensuring high-quality food preparation and presentation, maintaining a clean and organized kitchen environment, and ensuring positive guest experience. The Jacket Potato General Manager plays a critical role in ensuring the menu items are consistently prepared to the highest standards. Supervisory Responsibilities: · Lead, train, and manage the team to ensure consistent food quality and efficient operation. · Delegate responsibilities and monitor team performance to ensure operational, quality, and service standards are met. · Create schedules, enter payroll and manage labor cost management. · Handle and resolve any employee performance or behavior issues. · Conduct regular team meetings to communicate company policies, health standards, and operational goals. · Ensure consistent, exceptional guest experiences through team leadership and accountability. · Ensure compliance with all food safety, sanitation, and cleanliness standards through training, monitoring, and accountability. · Handle and resolve guest inquiries and complaints promptly and professionally. Essential Duties & Responsibilities: · Oversee food preparation and cooking activities to ensure all items meet recipe standards, proper temperatures, and consistency requirements. · Oversee food preparation and cooking activities to ensure all items meet recipe standards, proper temperatures, and consistency requirements. Oversee daily operational duties, including opening and closing the restaurant. Oversee inventory, stocking, and ordering to ensure product availability while minimizing waste and excess. Maintain and manage kitchen and restaurant equipment to ensure cleanliness, proper servicing, and safe operation. Ensure a positive guest experience by addressing inquiries, menu-related questions, special requests, and complaints promptly and professionally. Manage financial controls including proper cash handling, budgets, labor costs, food costs, inventory, and cost-saving initiatives. Ensure compliance with all health, safety, sanitation, and food handling regulations through training, monitoring, inspections, and required certifications. Complete necessary health inspections and certifications as required by local regulations such as Food Handler’s (required) and TABC (if applicable). Supports and facilitates organizational changes, continuous improvement and communication. Embodies personal leadership qualities through the following: Be in the moment to ensure authentic and humanistic interactions. Continuously volunteers discretionary effort and models desired behaviors to drive business results while also leveraging and respecting separate realities. Be curious in interactions, has courageous conversations with others when needed, and takes personal accountabilities for all responsibilities. Demonstrates and embodies the following company values throughout the course of employment: 1) Guest Ready, 2) Honor & Value, 3) Quick, Clean & Convenient, 4) Ownership, 5) Team-Focused. Possesses a service mindset; strives to achieve experiences worth repeating. Participates in and follows all Toot’n Totum policies, guidelines and procedures (Safety, Anti-Harassment, Ethics, etc.). Performs other duties as assigned. Required Skills & Abilities: · Proven experience as a cook, Manager, or in a similar role in a high-volume restaurant or kitchen preferred but not required. · Knowledge of cooking techniques, meats, and equipment. · Strong leadership and team management skills. · Excellent organizational and time-management skills. · Ability to maintain a positive attitude in a high-pressure environment. · Strong communication and interpersonal skills. · Familiarity with health and safety regulations. Education & Experience: · High School diploma or equivalent Physical Requirements: · Ability to stand, walk, sit, talk/hear, push/pull, climb, bend/stoop, crouch/kneel/crawl, taste/smell, balance, twist/reach, carry, grasp with hands, squat, drive and use keyboard. · Lifting Requirements: Lift/pull up to 50lbs daily. · Hearing Requirements: Ability to hear alarms, communication equipment, verbal instructions, kitchen machinery and equipment. · Cognitive Requirements: Basic reading, writing and math skills. Basic speech skills: must be able to speak, read, write & understand the English language, clerical tasks, memorization, analytical skills, function under stress & make independent decisions. · Vision Requirements: General vision requirements in addition to close vision (20 feet), color vision and peripheral vision. · Noise Levels: Normal (

Responsibilities

The General Manager oversees daily restaurant operations, including team leadership, food quality assurance, and inventory management. They are responsible for maintaining financial controls, ensuring health and safety compliance, and delivering an exceptional guest experience.