General Manager

General Manager

The General Manager is responsible for all aspects of operating a Barberitos Southwestern Grille & Cantina restaurant. These areas of responsibility include:

1. Being thoroughly familiar with all systems and procedures;
2. Following all customer service guidelines;
3. Resolving customer complaints;
4. Upholding the image of Barberitos Southwestern Grille & Cantina at all times;
5. Overseeing the Opening and Closing of the restaurant;
6. Maintaining proper change reserves;
7. Determining proper prep levels;
8. Properly rotating all stock;
9. Ensuring proper holding and storage of all food items;
10. Cleaning and maintaining equipment;
11. Double checking that all cooking equipment is turned off and restaurant is secure before closing;
12. Cooperating with all team members to make the facility function as smoothly as possible;
13. Place Spice, Produce, Paper, and food product orders with suppliers;
14. Checking in and storing products ordered and making payments;
15. Evaluating shifts needs and scheduling team members to shifts;
16. Delegating responsibilities and making sure delegated tasks were accomplished;
17. Making deposits and conducting other banking business;
18. Communicating with Assistant Managers and Shift Leaders;
19. Covering all shifts for personnel shortages;
20. Able to prepare all food items;
21. Managing the human resources and equipment of the restaurant to achieve the levels of profitability, quality and performance as established;
22. Ensuring that each and every customer receives exceptional service and leaves satisfied;
23. Checking that all areas of the facility were properly cleaned by the previous shift and assigning team members to perform any cleaning duties;
24. Checking the temperatures of all cooking and cooling equipment;
25. Checking that all team members arrive on time, in the proper uniform, properly groomed and ready to work;
26. Supervising all team members in the performance of their opening, closing and on-going duties;
27. Monitoring sales in order to assign personnel to the correct job station during peak periods;
28. Correcting any team members doing tasks improperly;
29. Maintaining restaurant appearance;
30. Monitoring food appearance;
31. Monitoring and controlling the amounts of food, labor, paper products and supplies used;
32. Placing service calls when necessary;
33. Monitoring on an on-going potential hazards and restaurant safety and security procedures;
34. Conducting interviews;
35. Being aware of what the competition is doing;
36. Maintaining proper prep procedures;
37. Ensuring that all operations and employment matters are in compliance with local, state, and federal laws and safety regulations;
38. Monitoring controls for cash management;
39. Completing all necessary paperwork;
40. Maintaining quality of products sold;
41. Promoting sales and profitability;
42. Setting an example with an enthusiastic attitude;
43. Ensuring high levels of customer satisfaction and repeat business;
44. Greeting customers;
45. Recruiting, hiring, training, and monitoring the progress of all personnel;
46. Scheduling maintenance at proper intervals;
47. Planning projected needs for the next day’s sales;
48. Reviewing, approving and paying all invoices;
49. Conducting regularly scheduled meetings and reviews;
50. Implementing all advertising, promotions and public relations campaigns;
51. Doing short and long term planning for the restaurant;
52. Implementing community relations programs; and
53. Interfacing with the Franchisor.

We offer:

• Competitive pay
• Growth Opportunities
• Flexible hours