Benefits:
Bonus based on performance
Competitive salary
Employee discounts
Paid time off
Fat Olives is currently seeking a full time General Manager. The ideal candidate will posses strong leadership skills and the ability to guide and inspire the staff. This position will require an understanding of the food & hospitality industry. Strong organizational skills to and problem-solving abilities for unexpected circumstances, such as staffing shortages or unhappy customers is a must. Financial knowledge to manage the budget effectively and keep the restaurant profitable and analytical skills to interpret reports and make data-driven decisions will be critical to the success of the General Manager.
As the General Manager, you will be responsible for, but not limited to:
Overseeing daily restaurant operations & ensure an efficient and smooth workflow
Ordering all necessary product (food, bar & n/a beverage), monitoring price fluctuation & proper storage, with accurate invoice costing
Execution and supervision of all opening/closing duties and sidework
Coordination and execution of interviews, hiring, training, terminating of all personnel- with general manager
Knowledge of all food preparation, management of all food products, storage of food products per Coconino County Health Department
Correct Management of all food specials
Coordination/communication of all repair and maintenance of entire property with general manger
Appropriate communication/email with office manager/controller Kim Lopez
Balancing cash and daily deposits
Maintaining a clean, organized work environment
Coordination of all evaluations for both FOH and BOH (30 day, 60 days, 6 months, annual) with assistant manager & kitchen manager
Supervision of all FOH and BOH schedules
Conduct regular staff meetings to communicate updates, address concerns, and provide feedback
Coordination of weekly communication with office manager and owners (via phone, e-mail or mail)
Coordination, communication and Scheduling/preparation/supervision of all onsite catering to include but not limited to patio/chefs room
Monthly inventories of Food, N/A Bev, Liquor- to be reported to office manager no later than the 2nd of every month
Experience
Minimum of 3 years of experience in restaurant management or a related field
Strong knowledge of restaurant operations, including front-of-house and back-of-house procedures
Experience with interviewing, hiring, and training restaurant staff
Proficiency in using Toast POS or similar point-of-sale systems
Knowledge of pizza techniques is a plus
Familiarity with bartending techniques and mixology is an advantage
Culinary background or experience in food production is preferred
Excellent customer service skills with the ability to handle difficult situations professionally
Strong leadership abilities with the capacity to motivate and inspire a team
Degree in hospitality management or a related field is desirable but not required
Benefits
The work week will consist of a 40-45 hour schedule.
Annual salary of $70,000-$75,000
Two weeks paid vacation
Health care allowance
Semi annual bonuses based on health department scores, profitability, food cost, labor, etc.
If you are passionate about the restaurant industry and have the skills and experience required for this role, we would love to hear from you.