General Manager - Lime Fresh Mexican Grill

The General Manager is responsible for total operations of a single Lime Fresh Mexican Grill restaurant including building sales and all other aspects of profit and loss, hiring and training of both management and hourly team, daily execution of safety/sanitation, quality food preparation and guest service. Responsible for communicating and administering all company policies and procedures.

OUR BENEFITS

• Medical & dental insurance
• 401k
• Bi-monthly bonus opportunity
• Paid time off

ESSENTIAL DUTIES/RESPONSIBILITIES:

• Ensure Lime “culture” is alive, well and thriving in the restaurant, and is supporting our core values of honor, integrity, seeking knowledge and having fun.

• Ensure a positive environment that is safe and free of any hostility.

• Responsible for reporting any significant issues (including but not limited to employee, guest, vendor, property management, etc.).

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

• Ensure all food safety standards are adhered to at all times, including food specifications, preparation, presentation and procedures.

• Ensure sales and budgets are accurately forecast and goals are set and communicated with management team.

• Hold management team accountable of meeting or exceeding all sales and profit goals through leadership and well communicated expectations.

• Build sales and brand awareness through operational excellence and local marketing.

• Maintain equipment according to Standard Operating Procedures and immediately report needed repairs to District Manager.

• Manage all restaurant operations including scheduling, training, planning and forecasting, while upholding and championing standard, product quality and cleanliness.

• Optimize profit by ensuring that labor is scheduled efficiently and food and supplies are ordered to maintain appropriate inventory.

• Exemplify and recognize acts of leadership and quality to ensure 100% Guest satisfaction.

• Exercise good judgment and decision making in escalating concerns and aggressively resolve issues.

• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

• Maintain adequate staffing levels through proactive recruitment, hiring and continued development of management team and staff. Responsible for the selection, onboarding and retention of Team Members through motivation, recognition, coaching and development.

• Conduct bi-annual performance appraisals for both management team and hourly team members.

• Perform other duties and responsibilities as required or requested.

EXPERIENCE, QUALIFICIATIONS & SKILLS:

• HS degree or equivalent preferred.

• Minimum 3 years’ Management experience in both front and back of house restaurant operations, including service, food and beverage, and profit and loss.

• Food Protection Manager Certification required.

• Possess excellent basic math skills and have the ability to operate a cash register and POS system.

• Excellent organization and time management skills.

• Ability to communicate and understand the predominant language(s) of the restaurant’s trading area, as well as communicate effectively with all organizational levels of Salsa Management.

• Be at least 21 years of age.

PHYSICAL/SENSORY DEMANDS:

• Be able to work in a standing position for long periods of time (up to 5 hours).

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.

• Ability to perform all functions at the restaurant level, including delivery when needed.

• Work with hot, cold, and hazardous equipment as well as operate phones, computers, fax machines/copiers, and other office equipment.

• Must be flexible and have the stamina to work up to 50-60 hours per week.