As the General Manager of Social Cantina, you will play a pivotal role in overseeing all aspects of our operation, ensuring exceptional service, and maintaining our reputation as a premier dining destination. Your leadership and expertise will be instrumental in driving the success of our restaurant and fostering a positive work environment for our team.
Responsibilities: Operations Management: Oversee daily operations to ensure smooth and efficient functioning of the restaurant. Monitor and maintain high standards of food quality, presentation, and service. Implement and enforce health and safety protocols to ensure compliance with regulations and uphold a safe dining environment.
Financial Management: Develop and manage budgets, forecasts, and financial plans to achieve revenue and profitability goals. Monitor financial performance and implement strategies to optimize profitability while controlling costs. Conduct regular financial analysis and reporting to track performance and identify areas for improvement.
Team Leadership: Recruit, train, and supervise staff members, including servers, bartenders, chefs, and support staff. Foster a positive and collaborative work culture, providing guidance, support, and mentorship to team members. Conduct performance evaluations, provide feedback, and implement training programs to enhance employee skills and performance.
Customer Service: Ensure exceptional customer service by maintaining high standards of hospitality and resolving any customer concerns or complaints promptly and effectively. Cultivate relationships with guests and create memorable dining experiences to encourage repeat business and positive word-of-mouth.
Marketing and Promotion: Develop and implement marketing strategies to attract new customers and promote special events, promotions, and menu offerings. Utilize social media, email marketing, and other channels to engage with customers and build brand awareness within the community.
Inventory Management: Oversee inventory levels and ordering of food, beverages, supplies, and equipment to ensure adequate stock and minimize waste. Implement inventory control measures to optimize inventory turnover and reduce shrinkage.
Qualifications: Minimum of 5 years of experience in restaurant management, with at least 2 years in a senior leadership role. Extensive knowledge of Latin cuisine and experience working in a full-service restaurant environment. Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team. Excellent organizational and time management abilities, with a proven track record of managing multiple priorities effectively. Solid understanding of financial principles and experience with budgeting, forecasting, and financial analysis. Exceptional customer service skills and a passion for delivering memorable dining experiences. Proficiency in restaurant management software and Microsoft Office Suite. Currently hold or able to obtain a state liquor serving permit (where applicable). Currently hold or able to obtain a ServSafe Manager Certification.