Zoup! is Hiring a General Manager!!
Apply Now www.zoup.com/careers and send your resume on indeed!
Zoup! is a hot restaurant concept – and a cool place to work! We are known for our fantastic food offerings: unique soups, fresh salads, hearty sandwiches and heathy whole-food bowls, and our fun, friendly Team Members.
We are growing our team and looking for people with an upbeat, enthusiastic attitude who like to make people smileand want to work in and contribute to a positive environment.
The General Manager contributes to the success of Zoup! through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. The General Managers responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and team members.
Reporting Relationship: The General Manager reports to the Area Director/Owner
Essential Functions:
- Ensure a High Quality Operation
- Maintain Controls
- Manage Team Members
- Advocate a Team Environment
- Manage Personal Development
- Provides Team Members, Managers, and Guests with a positive experience and atmosphere.
- Ensures prompt, friendly service according to Zoup! Standards.
- Ensures the production of high quality food on a consistent basis.
- Directs overall activities and performance of team members on a shift-by-shift basis.
- Drives positive Guest experience through a front door and floor presence and timely delivery of accurate food orders.
- Ensures positive Guest experience by monitoring and ensuring appropriate steps of service and delivery.
- Maintains the proper atmosphere.
- Promotes an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner. Responsible for written communications with Guests.
- Establishes a positive relationship with the local authorities and seek their help in managing regulatory and governance related issues.
- Responsible for assisting with the development of sales and marketing strategies and for implementing, advertising, and promoting campaigns. Responsible to support and implement Support Center - corporate initiatives.
- Maintains and inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Corrects unsafe practices or conditions.
- Supervises cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintains restaurant cleanliness and organization for both the interior and exterior of the restaurant.
- Follows the standards as described in the Policy & Procedures Manual and Operations Manual.
- Reviews financial information such as sales and costs and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Takes action to correct any deviations from the budget. Use the computer for review and analysis of information.
- Responsible for the financial results of the restaurant.
- Maintains and controls restaurant assets. Monitors restaurants on-hand inventory for waste and theft.
- Controls service contract.
- Conducts line checks to ensure product standards and specifications.
- Ensures adequate inventory levels.
- Completes daily paperwork and projects on a timely basis.
- Complies with cash control policies and procedures. Ensures all managers, supervisors, and team members comply with cash control policy and procedures.
- Drives positive results for labor through proactive scheduling and reacting to business trends.
- Controls operating costs by instituting awareness through the restaurant.
- Conducts inventories and calculate food and beverage costs.
- Responsible for ordering food and beverage products. May be responsible for receiving and checking orders to ensure that they adhere to company specifications.
- Responsible for submitting accurate information to the Support Center and Area Director/Owner
Manage Team Members Ensures quality recruiting and training of new managers and supervisors.
- Hires, trains, motivates, and evaluates all team members.
- Creates positive relationships with team members and managers by treating all members with respect.
- Minimizes turnover by responding to and resolving team member and manager issues.
- Supports and practices an open door policy.
- Implements programs to reward positive contributions. Recognizes and promotes positive performers. Coaches and counsels team members whose performance is below expectations.
- Develops team members. Ensures that timely performance reviews of team members are conducted. Conducts performance reviews of management team.
- Maintains a trained staff through effective use of employment orientation, individual training sessions, employee meetings and implementation of company training programs for team members and managers.
- Assures compliance with company policies, practices and procedures; communicate changes. Ensure compliance with all local, state, and federal laws, regulations, and guidelines.
Advocate a Team Environment Displays, encourages, and inspires high morale and motivation in the restaurant. Conducts team meetings to plan menus and related activities, plans special events, shares information, or conducts supplemental training.*
- Communicates with other managers.
- Shows daily attention, participation and sensitivity needed to establish credibility and promotes unity in the team.
- Holds management team accountable for areas of responsibility.
- Responds to team conflicts professionally and work towards positive resolutions.
- Sets a good example through attitude, involvement, and positive influence.
- Establishes an environment that does not permit or promote sexual or any other kinds of harassment.
- Ensures restaurant is staffed to avoid work load and poor morale issues.
- Reports employee relation issues of a sensitive nature to the Area Director/Owner
- Works with the Area Director/Owner for the positive outcome of such issues.
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Manage Personal Development Provides effective leadership.
- Demonstrates organizational skills. Completes assignments and duties on time.
- Develops personal goals for professional growth.
- Maintains a pleasant, positive, and professional attitude in the eyes of team members, management team, and Guests.
- Exhibits a neat and clean appearance consistent with a professional image.
- Executes company programs and decisions with support and commitment.General Manager Qualifications:
Aptitude
- Professional oral and written communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
- Organization and time management skills.
- Works well under pressure.
- Can effectively solve problems.
- Able to take and give direction.
- Can be flexible as needs dictate.
- Works well with other people in a team environment.
- Service driven.
- Excellent attendance is required with schedule flexibility determined by business needs.
- Must be able to work all shifts when the restaurant is open.
Experience Minimum of Two (2) years prior experience as a General Manager for a full service, quick casual, or fast food high volume restaurant.Physical Requirements Must be able to work in a fast paced, high energy, and physically demanding environment. Must have the stamina and ability to work 40 to 45 hours a week. Must be able to work more during short management staff situations.
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- Must be able to spend 90% of working time standing.
- Must be able to spend 10% of working time sitting.
- Will be required to use all sensory capabilities such as: vision, hearing, tasting, smelling, touching, and speaking.
- Will be required to use physical capabilities such as: walking, bending, kneeling, handling, hand flexibility, reaching, squatting, crawling, lifting, climbing, and stooping.
- Must be able to carry loads greater than 35 to 50 pounds.
- Must be able to communicate clearly with our Guests.
- Travel may be required for occasional deliveries, visits to other locations, or company meetings. The General Manager is required to have reliable transportation to meet these travel requirements.
Job Type: Full-time
Pay: $35,000.00 - $55,000.00 per year
Benefits:
- Flexible schedule
- Paid time off
Restaurant type:
Shift:
- 8 hour shift
- Day shift
- Evening shift
- Night shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Education:
- High school or equivalent (Preferred)
Work Location: In person