Full Time - Sho Kitchen General Manager

Aztec Shops•San Diego, CA

15d•$90,000 - $100,000•Onsite

About The Position

Manages 2 – 6 full time subordinate employees. Responsible for the overall direction, coordination, and evaluation of units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include strategic planning, budgeting, and forecasting; developing marketing plans for units; interviewing, hiring, and training employees; assigning, and directing work, appraising performances; rewarding, coaching and disciplining employees; addressing complaints and resolving problems. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Responsible for annual revenue of approximately $3.5M - $5M. Manages and develops designated units’ operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations. Prepares budgets and financial reports for all unit complexes. Oversees the daily operations in conjunction with culinary staff. Develops strategies to evaluate, control and market products and services. Prepares financial projections and forecasts cost/benefits for new projects. Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services. Designs, evaluates and implements marketing techniques and promotional programs. Implements operational plans to achieve profit and growth goals. Monitors unit expenditures. Resolves customer issues and complaints to ensure customer satisfaction. Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units. Develops operational strategies to address customer survey results and feedback. Formulates pricing policies/strategies and approves pricing of menu items according to requirements for profitability of store operations. Evaluates and recommends new products and ingredients. Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score “meets standards” or better. Researches, formulates and recommends new or upgraded policies and procedures. Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time staff. Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned.

Requirements

The minimum requirement for external applicants is an Associate's degree, preferably Food Services Management or Business Administration from an accredited college or university with a strong, demonstrated background in management; or any equivalent combination of education and experience.
Strong communications, computer literacy, mathematical/financial skills, and proven leadership skills are required.
Must be able to read, write and understand English.
Requires the ability to follow verbal and written instructions, guidelines and objectives.
Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals.
Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means.
Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management and employees of the organization.
Requires the ability to calculate figures and amounts such as probability and statistical inference.
Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets.
Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Must be able to read and interpret financial data.
Ability to define problems, collect data, establish facts, draw valid conclusions and develop solutions/strategies.
Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables.
Requires good analytical, quantitative skills, organizational and management skills.
Must be able to utilize a computer.
Requires the ability to use a variety of office machines and equipment.
Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines.
While performing the duties of this job, the employee is occasionally required to sit.
Frequently handle objects; key pad, papers and books.
Employees are frequently required to stand, walk/move.
Must be able to move, lift or carry heavy objects or materials up to 50 pounds.
Specific visual abilities required by this job include close vision for extensive reading and interpretation of reports and documents.
Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.
Physical appearance presented to the public and internal employees must be professional.
Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.

Nice To Haves

Bachelor's degree preferred.
It is preferred, but not required, that applicants have at least 10 years related experience with at least four years managerial experience.
Serve Safe Certified and Management Food Handler Certificate preferred.

Responsibilities

Manages 2 – 6 full time subordinate employees.
Responsible for the overall direction, coordination, and evaluation of units.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include strategic planning, budgeting, and forecasting
Developing marketing plans for units
Interviewing, hiring, and training employees
Assigning, and directing work, appraising performances
Rewarding, coaching and disciplining employees
Addressing complaints and resolving problems.
Responsible for annual revenue of approximately $3.5M - $5M.
Manages and develops designated units’ operations staff, which includes hiring, terminating, and disciplining of employees, setting work priorities, conducting staff meetings, coordinating training, evaluating performance and directing work assignments to ensure effective operations.
Prepares budgets and financial reports for all unit complexes.
Oversees the daily operations in conjunction with culinary staff.
Develops strategies to evaluate, control and market products and services.
Prepares financial projections and forecasts cost/benefits for new projects.
Manages daily unit operations to ensure that proper procedures and guidelines are in place and followed for provision of quality products and services.
Designs, evaluates and implements marketing techniques and promotional programs.
Implements operational plans to achieve profit and growth goals.
Monitors unit expenditures.
Resolves customer issues and complaints to ensure customer satisfaction.
Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
Develops operational strategies to address customer survey results and feedback.
Formulates pricing policies/strategies and approves pricing of menu items according to requirements for profitability of store operations.
Evaluates and recommends new products and ingredients.
Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation.
Ensures all unit audit results score “meets standards” or better.
Researches, formulates and recommends new or upgraded policies and procedures.
Responsible for recruitment, training, development and evaluation of managerial, full-time, and part-time staff.
Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
Other duties as assigned.