RESTAURANT MANAGER - GM

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  • RESTAURANT MANAGER - GM

    Company:
    Patrice & Associates - GFS

    Location:
    Laurel
    MD
    US

    Category:
    Restaurant - Food Service, Hospitality - Hotel, Management

    Degrees Required:
    High School

    Employment Type:
    Full-Time

    Manages Others:
    Yes

    Requirements:

    • 5+ yrs Restaurant management experience
    • PASSION for food and the Guest!
    • Love for FUN, but also hard work
    • Ability to be flexible and help out in other restaurants in the area (travel compensated)
    • Stable work history that shows good career progression
    • Basic P&L and budget knowledge (or ability to learn)
    • Loyal and dependable



    5 Advantages YOU get using Patrice & Associates - GFS

    1. We work for YOU for FREE as a Career Coach to find YOU the perfect career!
    2. We know openings that are not on job boards (the best usually aren't)
    3. We get qualified candidates directly to the decision makers (YOU jump the line)
    4. We work confidentially protecting your job while looking for new opportunities
    5. We give you the advantage of being in our secure database for future options


    PATRICE & ASSOCIATES HAS HUNDREDS OF OPENINGS

    SUBMIT YOUR RESUME TODAY FOR CONSIDERATION !!


    EOE - EQUAL OPPORTUNITY EMPLOYER






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    Requirements:

    RESTAURANT MANAGER - GM
    $40,000 - $55,000 PLUS Bonus

    CHECK THIS OUT 

    • NO LATE NIGHTS !
    • 5-day / 40-45 hour work week (NOT 50-60) !
    • CLOSED ON SUNDAY !
    • GREAT BENEFITS

    The Company

    • Trendy and cool ethnic twist
    • Multi-unit Fast Casual Company
    • Long and strong history of success and stability 
    • Founders are still involved in the business - family owned

    The Benefits

    • 5-day / 40-45 hour work week (NOT 50-60) !
    • 401k with company match !
    • Full Health Benefits
    • Travel allowance
    • Paid Vacation
    • MORE...‚Äč

    Responsibilities

    • Recruit, hire, train and develop team and managers
    • Operate FOH and BOH according to established standards and procedures
    • 60% hands-on / 40% supervisory-Leadership
    • Act as first point-of-contact in assisting the team/ guests; answer questions/ concerns
    • Scheduling for the restaurant and coordinate catering and other events
    • Monitor sales, costs, events, parties, etc and address opportunities and/ or concerns
    • Other responsibilities as needed to effectively run the restaurant

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