General Manager - Full-time / Part-time

Business Background:

M.A.C.S. Brookfield, an area favorite fast-casual restaurant is seeking to fill the position of General Manager. The General Manager will be put in a great position to succeed in a growing company.

M.A.C.S. Brookfield is part of the expanding Macaroni And Cheese Shop restaurant group and although the current opening is for one specific restaurant those interested in becoming part of a multi-unit team should be encouraged to apply.

Candidate Requirements:

• High school diploma or G.E.D. (college degree and/or completion of post-secondary school training in an industry-related program is a plus)
• Minimum five years of work experience in the restaurant/hospitality industry (experience in the fast-casual restaurant industry is a plus)
• 1-3 years in a general management position or 3+ years in a different management role
• ServSafe Food Protection Manager Certification (or willingness to obtain within the first 60 days of employment)
• Willingness to submit a criminal background test
• Work a minimum of 45 hours per week
• Ability to stand on a hard surface for a long period of time
• Ability to bend, stoop, kneel, and regularly lift or move 25-30 lbs (occasionally up to 50 lbs)
• Possess a valid driver's license and reliable transportation

Compensation:

• Salaried position
• Competitive base salary for area and industry
• Incentive program
• Full health insurance
• Paid vacation
• Great hours-restaurant is open no later than 9:00 p.m.
• Closed for Thanksgiving, Christmas Eve, Christmas Day, and Easter
• Relocation assistance available (if needed)

Duties:

• As-needed to accomplish all tasks, including any special projects assigned by the owners
• Coach, teach, and lead staff to gain a higher understanding of the restaurant business
• Understand the importance and principles of guest management and teach employees how to establish guest satisfaction through their interactions with guests
• Adapt to the M.A.C.S. culture and leadership mentality
• Learn, understand, and competently work all positions in the entire operation
• Hold all employees accountable to the policies and procedures set forth in the Employee Policy Manual
• Interview, check backgrounds, and hire for all positions in the restaurant
• Handle new-hire paperwork, orientation, and schedule training for all new employees
• Lead weekly meetings with the restaurant management team
• Provide assistance, training, and support to the other managers and staff members
• Know how to accurately track and process invoices for payment
• Conduct all end-of-period inventories
• Insure that all personnel-related paperwork is kept secure, current and compliant
• Properly create two-week employee schedules, created according to the projected sales.
• Properly handle disciplinary and human resources issues
• Ensure a safe, secure, clean, and well-maintained business operation
• Lead monthly all-staff meetings
• Work during all of the busiest shifts, taking a leadership role in guest service
• Visit at least 50% of seated tables to ensure guest satisfaction
• Communicate immediately with the regional manager in the event of any media inquiries, food quality issues, or anything else that directly impacts the business operation
• Be responsible for the financial performance of the business, including sales growth, prime cost controls, and minimizing overhead expenses
• Participate in a monthly meeting with the regional manager to review the results of the previous month’s P&L statement
• Strategically work with the regional manager to minimize costs wherever possible
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