Restaurant General Manager
Reporting to the District Manager, the General Manager will be responsible for overall
restaurant operations execution and management of staff, controllable profit plan
achievement, guest count growth, and sales building activities. Additional
responsibilities include a focus on employee selection, retention, continuous operational
improvement, and a strong commitment to hospitality and guest satisfaction. General
Managers must have a strong commitment to and exhibit Huckleberry’s Guiding
Principles when interacting with others.
Job Responsibilities
These are areas of performance in which the General Manager must be successful to
meet their accountabilities:
Guests: Makes sure that all Restaurant Managers and employees put
“Guests First” to ensure a respectful and enjoyable environment, satisfied guests,
and repeat business.
People: Attracts, hires, develops, coaches, and retains Restaurant
Managers and hourly employees to ensure an engaged, high-performing team.
Does so by:
Working to create and maintain a respectful and enjoyable environment
for our employees.
Recruiting and selecting effectively.
Using corporate training programs, individual development plans, and
work assignments to develop employees’ knowledge and skills.
Providing timely, constructive coaching and feedback.
Restaurant Operations: Directs restaurant operations to ensure that Huckleberry’s
Brand Standards for food and facilities are consistently achieved. Does this by:
Making sure food preparation, handling, and storage guidelines are
consistently followed.
Enforcing sanitary practices for the general cleanliness and maintenance
of the restaurant.
Growth: Drives sales, guest count, and profit for the restaurant by:
Developing and executing a local store marketing plan.
Building strategic relationships in the community with civic, business,
school, and professional organizations.
Ensuring timely and quality implementation of all Divisional and National
marketing promotions and co-op marketing initiatives.
Financials: Interprets financial and operational reports and schedules;
analyzes data and identifies gaps in operating performance and develops
solutions to ensure that operating goals are achieved.
Security: Monitors to ensure that proper security procedures are in place
to protect guests, employees, and company assets. Asset Management:
Monitors to ensure that proper cash handling and inventory management
procedures are in place to protect and conserve company assets.
Compliance: Maintains compliance with all Huckleberry’s employment
policies, as well as state, local, and federal regulations.
Problem Resolution: Proactively ensures that problems are addressed and
resolved (such as customer complaints, employee relations issues, facilities or
security issues, etc.). Involves support resources, such as the District Manager or
Human Resources Manager, as appropriate.
Teamwork: Performs other duties as needed or assigned; willingly assists
others without being asked.
Competencies
Focusing on Guests: Has a "Guests First" mindset. Understands who
his/her guests are and are dedicated to exceeding their expectations. Puts
guests’ firsts while balancing the needs and priorities of the business to create
win/win solutions.
Driving for Results: Pushes self and others for results that move the
business forward. Can be counted on to meet or exceed goals successfully.
General Manager Position Description
Working Collaboratively. Works well with all people – guests, franchisees,
support employees, supervisors, subordinates, peers, vendors, etc. able to build
and effectively manage productive relationships. Recognizes individual
contributions and works with and through others to achieve common goals.
Personal Accountability and Decision Making: Earns the respect and trust
of others by taking initiative and honoring commitments. Makes timely, informed
decisions and owns outcomes for those decisions. Is open to new and differing
perspectives when making a decision. Understands the impact of his/her words
and actions and strives to be a positive influence on others.
Managing Talent: Understands Huckleberry’s family is our most important
asset and sees each member of the team as a valuable part of the whole.
Surrounds self with the best team and makes tough, yet timely and appropriate,
people decisions. Provides effective, timely feedback and coaching. Selects
strong, competent candidates and is able to develop strong leaders by providing
challenging assignments.
Adaptable. When business changes the General Manager is able to step
into any position and assist accordingly.
Leadership Courage: Acts and leads with conviction; stand up for self and
team appropriately. Speaks up professionally and promptly to address issues
and provide solutions. Gives others direct, timely, and constructive feedback.
Business Acumen: Knows how the business works and how it relates to
the marketplace. Open to innovative ways to achieve solutions to move the
business forward. Understands how operational and support functions work
together for the growth and success of the business.
Essential Functions
Must be able to lift a tray weighing up to 25 lbs.
Must be able to lift and carry supplies and equipment weighing up to 50
lbs., place items on high and low shelves in the office, storerooms, service areas,
walk-in coolers, and freezers
Must be able to bend, stoop, reach, lift, and grasp
Must be able to hear well in a loud environment to respond to employee
and guest needs
Must meet any state, county, or municipal regulation pertaining to health
risk concerns about food handling
Must be able to operate the point-of-sale system and differentiate between
monetary denominations
Must be able to work with all Huckleberry’s menu products
Must be able to work with potentially hazardous chemicals
Must have sufficient mobility to move and operate in the confined work
area
Must be able to work inside and outside the restaurant
Must be able to observe staff and all aspects of restaurant operations
Must be able to stand and walk during an 8 to 10-hour shift; occasional
shifts more than 10 hours may be required due to the demands of the business
Must be able to tolerate extreme temperature changes in kitchen and
freezer areas
Position Qualifications
Minimum of 3 years experience in the restaurant, hospitality, or retail
management; additional operations and/or leadership experience strongly
preferred
Associate’s or Bachelor’s degree preferred or equivalent combination of
education and experience
Food Safety Manager certification, Sexual Harassment for Supervisor, Diversity
and Inclusion and RBS Certificate (California Department of Alcoholic Beverage)
Strong organizational skills with excellent oral and written communication
skills and the ability to communicate with all levels of the organization
Ability to communicate effectively, both orally and in writing, in the English
language
Possesses basic math skills (add, subtract, multiply, divide)
Places a value on diversity and shows respect for others
Proven ability to problem solves and handle high-stress situations
Interprets financial statements and understands contributing factors
Identifies and anticipates opportunities for improvement and implements
corrective action steps
Must be able to perform job duties of every position
Must be prepared to multitask in accordance with the demands of the
business
Ability to work weekends, holidays, evenings, and additional shifts as
needed
Available to travel, including occasional overnight and airline travel when
applicable. Licensed to operate an automobile without hours of operations
restrictions
Has reliable transportation to meet banking obligations
Job Type: Full-time
Pay: $68,000.00 - $93,545 per year
Benefits:
401(k)
Shift:
10 hour shift
8 hour shift
Day shift
Ability to commute/relocate:
NAPA, CA, 94559: Reliably commute or planning to relocate before starting work (Required)
License/Certification:
Driver's License (Required)
Shift availability:
Day Shift (Required)
Work Location: In person