Overview:
The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant.
Responsibilities:
- Establish objectives and goals for operations and supervise daily shift operations
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Procures the implementation of best practices regarding the operation
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Models Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant
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Attends and resolves problems as they appear in the restaurant operation
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Involves himself in the operational and technical training of employees
- Provides timely performance feedback and ensures the team is developing according to plan, ensuring incoming staff complies with company policy
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Maintains safety and food quality standards
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Verifies customer satisfaction/Handles customer complaints, interacting with guests to get feedback on product quality and service levels
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Organizes schedules, keeps track of employees’ hours and records payroll data
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Places orders from vendors
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Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets.
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Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability.
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Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy.
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Ensures all end of day cash outs are correctly completed
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Coordinates daily front- and back-of-house restaurant operations
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Controls operational costs and identifies ways for operational efficiency
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Coordinates recruitment, selection and onboarding to maintain a complete team in the restaurant
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Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
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Follows and abides by all safety rules, policies, and procedures
Qualifications:
- High School Diploma or equivalent required; Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred.
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1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management.
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Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability.
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Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams.
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Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team.
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Fluent in English & Spanish (required)
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Ability to lift and push 50 lbs.
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Ability to stand for long periods
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Flexibility to work nights, weekends, and holidays
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Preferred: Food Handlers Card/ ServSafe Certification
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Ability to work with computers
- Must follow the company Personal Care and Hygiene policies.
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Reliable transportation with a current driver’s license is required
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Occasionally support other stores
Expected Behaviors:
- Friendly, welcoming attitude / Models customer orientation for other employees
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Must have excellent interpersonal communication skills to work with others
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Energetic Team Leader: Exceptional leadership skills with experience in managing, coaching, and developing a team to drive both performance and engagement.
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Promotes a culture of operational excellence and Passion for Service
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Anticipates and prevents problems with a proactive attitude
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Sense of urgency
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Attention to details
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Proactively help where it is most needed in the restaurant
Pay Rate: USD $68,640.00/Yr.
