General Manager - Bay Area

About Us:

Local Kitchens helps the best local restaurants expand to new cities with our network of micro food halls. We are shaping the path of a $900bn restaurant industry to go digital while bringing high-quality food options to families in every neighborhood. Today, we are operating in the SF Bay Area, Sacramento, and Orange County regions, and rapidly expanding throughout California in 2023. 

Our team was on the founding team at DoorDash and we are well-capitalized by tier 1 venture capital investors and angels like David Novak (CEO/Founder of Yum Brands), Tony Xu (CEO of DoorDash), and Jack Dorsey (CEO of Square/Twitter). Read more about us in QSR Magazine, QSR Web, and in the SF Business Times.  

We are looking for an entrepreneur to run one of our Bay Area stores. We are offering meaningful equity ownership in the company and a competitive salary. This is an opportunity to run your own business with the potential to build personal wealth.  

You will inspire your team to execute perfect food for our guests across many menus. You will maintain a clean, organized, well-stocked business with properly maintained equipment. You will promote high standards, respect, fun, exceptional customer service, and help our team grow within the company. You’ll be responsible for administrative work like scheduling and inventory as well as working side by side with your team during peak hours to guarantee success.

A General Manager (GM) plays a pivotal role in the success of a restaurant company. They are responsible for overseeing all aspects of restaurant operations, ensuring a high level of guest and Team satisfaction, and driving profitability. 

Position Title: General Manager 

Reports To: Area Manager 

Job Summary: The General Manager is responsible for the overall management and operation of their dedicated restaurant within the company. General Managers are tasked with ensuring the restaurant consistently delivers exceptional guest experiences, achieves financial targets, and complies with all company policies and regulations. 

Key Responsibilities: 

Operational Management: 

Oversee day-to-day restaurant operations, including staff scheduling, inventory management, and quality control. 

Ensure the restaurant maintains high standards of cleanliness, hygiene, and safety. Monitor and improve operational efficiency and productivity. 

Manage food and beverage quality and consistency. 

Financial Management: 

Develop and manage restaurant budgets, revenue targets, and expense controls. Monitor and analyze financial reports, such as profit and loss statements, and take corrective actions as necessary. 

Control costs without compromising quality. 

Team Management & Training: 

Recruit, train, and supervise restaurant Team, including Kitchen, Shift Supervisors and Kitchen Manager positions 

Conduct performance evaluations and provide feedback. 

Foster a positive and inclusive work environment and enforce company policies and procedures. 

Train and develop new and existing Team Members and provide ongoing coaching to existing staff. 

Ensure that Team Members are knowledgeable about the menu, special items, and promotions. 

Guest Engagement: 

Ensure exceptional guest service standards are upheld. 

Address guest complaints and concerns promptly and professionally. 

Implement strategies to enhance the overall dining experience. 

Troubleshooting:

Act decisively in emergency situations, such as customer incidents or equipment malfunctions. 

Follow established procedures for handling accidents, injuries, or security issues. 

Marketing and Sales Drivers: 

Collaborate with Support Center to execute marketing and promotional initiatives to attract and retain guests 

Monitor reports and guest sentiments and adjust strategies accordingly if needed. Drive sales growth through upselling and effective menu sampling strategies. 

Compliance and Safety: 

Ensure the restaurant complies with all health, safety, and sanitation regulations and laws. Maintain accurate records of Team Member certifications, restaurant licenses and permits. 

Inventory and Supply Chain Management: 

Manage inventory levels and product ordering to minimize waste and control costs. Maintains inventory levels and conducts weekly inventory with management team. Ensures that all products are ordered according to data/restaurant specific needs. 

Ensure timely and accurate ordering of supplies and ingredients. 

Reporting: 

Be prepared to speak to regular reports for senior management, including financial performance, guest feedback, and operational metrics. 

Qualifications: 

Proven experience in restaurant management, including leadership roles. 

Strong financial acumen and the ability to analyze and speak to financial reports. Excellent computer, communication and interpersonal skills. 

Knowledge of food safety and hygiene regulations. 

Ability to work under pressure and handle challenging situations. 

Ability to speak and understand the english language 

Manager level ServSafe or Food Handlers certification 

Working Conditions: 

General Managers often work long hours, including evenings, weekends, and holidays.They may need to stand for extended periods and work in a fast-paced, high-stress environment. 

The General Manager plays a critical role in creating a positive dining experience for our guests, managing restaurant finances, and leading a motivated team. Their efforts are instrumental in the overall success and profitability of the restaurant company.