Restaurant General Manager

Job Description for General Manager role which is located in The Palm Springs Shopping Center in Altamonte Springs.

About TooJay’s

Since 1981 TooJay’s Deli has been a fan favorite. With several locations across Florida, we are famous for piled-high sandwiches, hearty portions of homemade comfort foods and made-from-scratch soups, salads and baked goods.

We believe our teams are our most valuable assets. We maintain that commitment by hiring friendly, motivated individuals who make positive contributions to a well-run restaurant. Our teams take pride in creating Simply Great Food and Simply Great Experiences for each guest. We offer our team members steady hours, flexible schedules and growth opportunities. 

Job Summary

The General Manager reports to the Area Director and is accountable for the execution of standards and the outcome of company goals within a TooJay’s restaurant by maintaining the highest level of results in people development, quality of operations sales and profits. This position requires consistent demonstration of leadership and a strong attention to detail.

Primary Responsibilities

• Exercises consistent leadership encourages and influences others to maintain TooJay’s standards in Guest Experience and Operations. Uses appropriate leadership style for various internal and external situations. Establishes credibility through people results and meeting KPIs.
• Has full knowledge of company regulations, policies, procedures, standards, and goals.
• Prepares and completes action plan to support the store market development plan
• Supports company initiatives by educating and training managers and team members to achieve success.
• Proactively provides communication to Area Director on the status of their restaurant including results, issues effecting guests or team members and individual achievements.
• Follows all cash handling, house account, deposit, and credit card policies. Reconciles comps, voids, discounts, and cash shortages and takes corrective action.

Build Teams:

• Manages the activities of the restaurant teams: This includes recruitment, hiring and retention practices, and processes, for teams and leadership. On-going training and communication of performance standards to ensure complete job knowledge and skill development of managers. Monitors turnover at hourly and management level; conducts stay interviews with management teams; monitors fair and equitable scheduling of management teams. Proactively utilizes people power plans and staffing matrix.
• Responsible for the training of new MITs, monitors their training process and assist.
• Prepares succession plans of hourly team members.
• Effectively provides performance feedback through coaching and timely reviews; executes fair and competitive compensation to team members, within approved compensation limits. Communicates timely results, and rewards excellent behaviors/results. Encourages friendly internal competition.
• Ensures Managers are focused on guest satisfaction.

Drives Sales Growth:

• Thinks creatively and seizes business opportunities. Challenges the status quo.
• Engages with Guests to create a personable and seamless experience. Uses all service-related feedback to continually improve service levels, drive overall Guest satisfaction, increase return visits, and reduce Guest complaints.
• Manages Controllable Expenses and Restaurant Compliance:
• Understands the critical nature of making logical and timely decisions under tight deadlines and high-pressure situations.
• Observes ambiance and safety in the restaurants, i.e.: lighting, music, marketing displays and cleanliness of small wares; ensures floors are clean, dry, and free of debris throughout the shift and seating package is clean and in good condition.
• Performs any other duties as requested by the Corporate Support Team, Area Director, and COO.
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• Demonstrated success leading teams and driving results through others required
• High school diploma and 3-5 years of experience in a full-service restaurant in a manager level role
• Current Manager Serve Safe Certification required (May be obtained post-employment)
• Valid driver’s license, proof of insurance and driving history acceptable to the company
• Available to work flexible and long hours at times including weekends and holidays
• Excellent verbal and written communication skills
• Actively promotes diversity and inclusion in regard to team members and guests
• Medium work, exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Able to operate all front and back-office computer systems and all office, cleaning, cooking and food preparation equipment; experience in Microsoft Office
• Flexible and long hours required at times. General Managers are scheduled based on a 55-hour work week, including weekends and holidays
• Able to stand during entire shift
• Capable to maneuver throughout the dining and kitchen area throughout the shift
• Able to reach overhead, bend below the waist, crouch, lift, stand, sit, twist, and communicate intentions

Requirements:

• Demonstrated success leading teams and driving results through others required
• High school diploma and 3-5 years of experience in a full-service restaurant in a manager level role
• Current Manager Serve Safe Certification required (May be obtained post-employment)
• Valid driver’s license, proof of insurance and driving history acceptable to the company
• Available to work flexible and long hours at times including weekends and holidays
• Excellent verbal and written communication skills
• Actively promotes diversity and inclusion in regard to team members and guests
• Medium work, exerting up to 50 pounds of force occasionally, and/or 30 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Able to operate all front and back-office computer systems and all office, cleaning, cooking and food preparation equipment; experience in Microsoft Office
• Flexible and long hours required at times. General Managers are scheduled based on a 55-hour work week, including weekends and holidays
• Able to stand during entire shift
• Capable to maneuver throughout the dining and kitchen area throughout the shift
• Able to reach overhead, bend below the waist, crouch, lift, stand, sit, twist, and communicate intentions

What TooJay’s offers the General Manager

• Medical, Dental, Vision, Life, STD, LTD Insurance
• Paid Time Off
• 401(k)
• Training and career growth opportunities
• Discount on all food including catering