Restaurant General Manager

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  • First Watch Inc.

    Restaurant General Manager

    First Watch Inc.


    Restaurant - Food Service, Management

    Degrees Required:
    High School

    Employment Type:

    Manages Others:


    • A High School Diploma
    • Bachelors of Arts Ð concentration in food & beverage, business, marketing or management is preferred
    • Minimum three to five years of experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
    • Must have completed Culinary and Food Expert (CAFÉ) training program
    • Effective oral and written communication skills
    • Regularly work 50-55 hours per week
    • Must hold a valid driver's license and drive for company business as required
    • Ability to manage, lead, coach, teach and train others, including with respect to management responsibilities, culinary duties, and host and service duties
    • Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives
    • Human Resources management skills in employee relations, recruiting and retention and employee recognition
    • Ability to supervise and oversee employees in roles from entry level to mid-level management
    • Ability to work with no supervision and prioritize all operations of the restaurant
    • Ability to make difficult and quick decisions
    • Advanced analytical and problem solving skills
    • Excellent computer skills with emphasis on MS operating systems
    • Exceptional organizational skills and attention to detail
    • Strong communication, presentation and writing skills
    • Ability to communicate effectively with all levels of management
    • Ability to work well under pressure in a fast paced, dynamic environment
    • Ability to multitask and prioritize effectively
    • Ability to effectively manage teams as well as work effectively as part of a team
    • Passion for providing excellent service and quality

    Additional Physical Requirements:

    • Must be able to continuously see. Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color. Must be able to occasionally sit, drive, type, and make fine discriminations in sound
    • Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.
    • Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
    • Must be able to tolerate temporary exposure to extreme temperatures and temperature changes


    Restaurant General Manager

    Major Purpose:
    To act as the General Manager who is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The General Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant management and staff.

    Job Description

    • Evaluate managerial staff, along with the Regional Manager, with formal evaluations, and regularly evaluate managerial staff informally
    • Evaluate hourly staff, along with the Operations Manager, with formal evaluations, and regularly evaluate hourly staff informally
    • Lead and run a shift effectively and develop and train Operations Managers to do the same
    • Conduct and determine regular managerial staff meetings and team member meetings
    • Set goals and assignments for managerial and hourly team members, including recognizing good performance and coaching poor performers
    • Delegate management responsibilities to managerial staff and assign tasks to team members, and ensure all required responsibilities and tasks are performed and completed effectively
    • Execute effectively and train other managers to do the same Ð use of the Daily Shift Card and Red Book
    • Train management/staff in all proper EOD procedures, including banking
    • Utilize “time chit" method of daily employee performance review
    • Ensure maintenance of a safe and harassment free workplace
    • Entrusted to take quick and responsible action in solving problems and to use reason when dealing with employee disciplinary issues and handling customer complaints
    • Initiate and follow-up of phone call and email communications in a timely manner and as appropriate

    Additional Responsibilities:

    • Forecast and determine scheduling needs for the individual restaurant
    • Prepare and post weekly work schedules, and ensure the schedule is implemented properly
    • Address issues resulting from critical violations on Health or Steritech Inspections in a timely and professional manner
    • Safeguard all company assets, including funds, equipment, and the facility and take appropriate action as and when necessary
    • Accurately complete payroll, weekly, mid period and EOP administration work properly
    • Effectively promote First Watch outside the restaurant
    • Obtain and maintain safe food handler certifications
    • Through communication with the Operations Manager, Regional Manager and Home Office, handle customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner
    • Regularly interview applicants for employment, make hiring decisions for the restaurant, and regularly coach and include other managers in the process
    • Regularly channel communication up through the Director of Operations and Regional Vice President
    • Ensure and maintain appropriate managerial and hourly staffing levels at the restaurant
    • Effectively plan and lead weekly manager meetings and monthly server meetings
    • Perform ongoing inspections in all areas of the restaurant and take any and all appropriate action
    • Ensure compliance with federal, local, and state laws, company policies and procedures

    Staff/Budgetary Responsibilities:

    The General Manager will typically have 1-2 direct reports and be responsible for a staff of up to 40 employees. The General Manager will be responsible for revenue operations in excess of one million dollars.

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