General Manager (GM)

JOB DESCRIPTION: Lola’s General Manager

The General Manager at Lola’s Cafe provides overall leadership for cafe operations while directly managing the highest volume/ most important service times. Working to achieve the owners’ vision and expectations, you are in charge of developing and managing a great front of house team. You will work with the Kitchen Manager to oversee inventory and ordering. In addition, you are responsible for meeting sales and labor goals, while ensuring that guests have a terrific dining experience. The General Manager works closely with the Kitchen Manager and reports to the Operations Director.

IDEAL CANDIDATE

• Extensive restaurant experience in a variety of front and back of house positions

• Espresso experience and competence

• Experience managing people, achieving sales targets, and hitting KPIs

• Excellent attention to details of service and customer experience

• Enthusiasm for high quality food and beverage

SKILLS & QUALIFICATIONS

• Minimum two years' supervisory/management experience (management in a food establishment preferred)

• Ability to work in high-pressure environments

• Understanding of kitchen operations

• Well-organized and detail-oriented

• Experience in, and an ability to use a Point of Sale (POS) system

• Proficient on a computer; familiar with Google sheets and docs

• Demonstrated ability to effectively lead, communicate and train team members

• Effective problem solving/decision making abilities

• Excellent interpersonal, leadership and English verbal communication skills

RESPONSIBILITIES

General:

• Oversee and manage all areas of the restaurant, including employees, food quality, customer service, as well as cleaning and sanitation practices.

• Demonstrate leadership and provide excellent customer service at all times.

Financial:

• Accomplish goals to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

• Responsible for ensuring consistent high quality of food preparation and service.

• Maintain professional restaurant image, including restaurant cleanliness, dress code, and appearance standards.

• Estimate food and beverage costs. Work with Operations Director for efficient provisioning and purchasing of supplies.

Guest service

• Ensure positive guest service in all areas.

• Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company.

• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.

• Strong and positive presence on the floor during the highest volume and most important services.

• Daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

• Investigate and resolve complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues. Interview hourly employees.

• Direct hiring, supervision, development and, when necessary, termination of employees. Conduct orientation, communicate Lola’s philosophy, and oversee the training of new employees.

• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

QUALIFICATIONS College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable, but a combination of practical experience and education will be considered as an alternative. Knowledge of computers (MS Word, Excel). Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Must possess a valid drivers license. Must be eligible to work in the United States. Must agree to background and credit check. Must be fully vaccinated against COVID-19.

PERSONAL REQUIREMENTS Self-discipline, initiative, leadership ability and outgoing. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff. Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to determine applicability of experience and qualifications of job applicants.

ACCOUNTABILITIES Keeps Operations Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Completes job responsibilities and performance objectives in a timely and effective manner. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. At all times provide a favorable image of Lola’s. Performs other duties and responsibilities as required or requested.

WORKING CONDITIONS Hours may vary as the General Manager must fill in for his/her employees or special engagements arise that require manager oversight. Typical work week is Thursday - Monday, 50-55 hours. Ability to perform all functions at the restaurant level including espresso service, line, and delivery when needed. Position requires wearing a face mask, prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operate phones, computers, and the Toast point of sale system.

Salary: $45,000 - $55,000

Paid Health Insurance

Two-weeks PTO

Quarterly bonus opportunities

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

• Health insurance
• Paid time off

Physical Setting:

• Casual dining restaurant

Schedule:

• Holidays
• Weekend availability

Supplemental Pay:

• Quarterly bonus

COVID-19 considerations:
Customers are requested to wear a mask. Staff wear masks. Heighted sanitation practices are used.

Ability to commute/relocate:

• Omaha, NE: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Bachelor's (Preferred)

Experience:

• Restaurant Management: 2 years (Required)
• Restaurant (FOH/BOH): 3 years (Required)
• Espresso: 1 year (Required)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location