General Manager Position 

****** POSITION SUMMARY:

La Frontera is hiring a Restaurant Manager to help us take the restaurant to the next level. During the Pandemic we thrived on online order and takeout and continue today as well. We are looking to the future and want to start focusing on our indoor experience and growth.

The Manager is responsible for using discretion & independent judgment to contribute to the success of all areas of the restaurant. The Manager oversees and manages the cooks, cashiers, crew members etc. and works closely with the cooks to ensure excellent food standards are maintained. 

You will also be responsible for controling operational and labor costs, maximizing sales, and is the person responsible for customer satisfaction.

ESSENTIAL FUNCTIONS (including, but not limited to): Manager’s use their discretion and independent judgment in the following areas:

• Organizing – sets performance standards and ensures those standards are met for the staff through organization, delegation, structure, time management, and assignment of responsibilities

• Staffing – hiring, firing, rewarding, discipline, scheduling, prepares individual staff’s development goals, training, monitoring and ensuring staff meal and rest breaks are taken and recorded, ongoing communication and appraisals for the restaurant

• Ensures all staff are properly trained and certifications are on file.

• Controlling – measures and communicates performance (housekeeping, service, admin, food, beverage, guest feedback), positive/negative consequences, controlling labor and products costs

• Customer Satisfaction – ensures that the customer experience meets high standards and is responsible to help the team correct issues regarding customer satisfaction.

• Administrative – ensures that all tasks necessary for operation are completed accurately and timely, vendor selection and coordination, product selection, ensures all invoices are correct and accounted for, scheduling, menu writing and updating, maintaining/updating POS

• Various other duties as assigned

****** RESPONSIBILITIES (include, but are not limited to):

• Oversight and management of front-of-the-house staff members. As Manager, more than sixty (60) percent of your time is spent overseeing, coordinating and managing staff, customer satisfaction, and the restaurant operations

• Monitoring restaurant functions and staff during operating hours and using discretion and independent judgment to give feedback and direction where necessary, and to make adjustments during service where necessary

• Train and monitor the level of performance for all staff. Using discretion and independent judgment to assess the individual staff’s

• Performance, skill, growth and suitability for the position; need for additional training

• Continually Mentoring and motivating employees

• Responsible for managing and supervising meal and rest breaks

• Scheduling and staffing levels appropriate for the restaurant in coordination with the owner.

• Use independent judgment to hire, fire, reward and discipline

• Develop individual staff’s goals and performance standards, measure those standards, maintain employee records, orientation and new hire paperwork

• Customer satisfaction: If issues arise, the Manager is responsible for handling customer complaints and using their independent judgment to evaluate situations. He/she uses their discretion to choose a course of conduct to resolve issues.

• Using discretion and independent judgment to stock and maintain products

• Keeping up on restaurant, service, food and beverage trends

• Conducts inventories and maintains accurate inventory records; using independent judgment to solicit vendor bids, choose appropriate vendors, choose/order products and maintain product quality/consistency and control costs

• Responsible for controlling labor costs, monitoring and running labor reports, and using discretion and independent judgment to adjust labor costs as necessary

• Review safety records, safety committee activities, accident types and frequency and use discretion and independent judgment to improve safety standards by identifying risks and implementing additional safety procedures

• Develop, cost and execute events (both onsite and offsite). Use independent judgment to

• Create and/or identify appropriate venues and menus for specific events and work with customers build menu that suits customer’s and event’s needs

• Cost out menus to be cost beneficial to the customer and restaurant

• Work with customer to coordinate event details, special requests

• Prepare, coordinate and manage load-in, set-up and take-down for events

• Work closely with the management team to work toward the continued success of the restaurant

• These tasks should be performed only when critical, and no more than 10% of the manager’s time should be spent seating, bussing, food running, etc.

• Attending management meetings and reporting on all of the above to the management team

****** LEVEL OF FINANICAL RESPONSIBILITY:

Responsible for the front-of-the-house’s overall financial results, including labor costs, cost of goods, sales building, and operating costs

****** EDUCATION NEEDED TO PERFORM YOUR JOB:

High School graduate, some college preferred.

****** SPECIAL SKILLS, KNOWLEDGE, TRAINING, LICENSES/CERTIFICATIONS NEEDED TO PERFORM YOUR JOB:

• Strong management, communication, problem solving, organizational skills; ability to multi-task

• Excellent food, wine and restaurant operation knowledge

• POS and reservation software knowledge

• ServSafe Management Certification

• Familiarity with labor and health safety laws

OTHER PHYSICAL OR SPECIAL REQUIREMENTS ABOUT THE JOB (includes, but not limited to): (reasonable accommodations will be made in accordance with state and federal law)

• Standing / walking for long periods of time on concrete floors

• Frequent reaching, stretching, bending and lifting weight up to 50 pounds

• Able to work in a fast-paced physical and crowded environment

Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience. Health Care options available.