A Baker’s Crust General Manager is responsible for managing all aspects of their Baker's Crust restaurant and ensuring that its operations are aligned with the Company's policies, procedures and quality and safety standards.
As an integral part of the success of the Baker’s Crust Artisan Kitchen brand, this individual seeks to maintain and improve the Company's image through streamlined operations and quality service.
The General Manager is also responsible for overseeing food quality and sanitation and ensuring that the operations of their restaurants are following all necessary corporate and regulatory guidelines.
More specifically, but not limited to, a Baker's Crust General Manager:
meets company budgetary goals by striving to drive restaurant and catering sales and manage costs to budget,
is responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with company policies and procedures,
maximizes sales and profits through management of food, operating supplies and labor costs,
establishes and maintains appropriate staffing levels; makes employment and termination decisions consistent with our company guidelines,
is responsible for the maintenance of all employee files including but not limited to, termination, counseling, disciplinary actions, accidents, and injuries,
possesses full knowledge of bar and menu items and be able to make recommendations,
greets guests in a timely, professional and courteous manner,
develops and trains staff in all aspects of the operation including but not limited to specific job duties, customer awareness and service, and sanitation standards; consistently uses and teaches suggestive selling techniques,
develops and maintains effective and positive employee relations,
administers prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures,
ensures strict adherence to food quality and freshness standards, to include proper handling and storage, portion size, point of sales recipe specs, prep recipe specs, freshness, presentation, proper sanitation and cooling techniques, and line checks,
conducts accurate & efficient inventories and proper ordering of all food & beverage items.
To be considered for this position, a candidate must:
have be a high school graduate or equivalent,
be 21 years of age or older,
exhibit a passion for food and has culinary/cooking skills,
have a minimum of three years of experience as a restaurant general manager (preferred),
have a courteous, friendly and professional demeanor,
be able to stand, walk, and bend for prolonged periods of time (up to 8 hours),
be able to lift up to 50 lbs.
,
be able to work in a fast-paced, high-pressure environment while continuing to smile and have a positive attitude.
Immediate Benefits for Full Time Associates!
Health Insurance Programs and 401(k) Plan Available for Eligible Employees
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