General Manager - Westford, MA

Description

Overview:

The Works Café General Manager is responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to company standards, policies and procedures, and in compliance with all applicable laws.

The Works offers:

• competitive pay with monthly bonus potential
• managers eat free on shift
• fun environment, great food that people love
• earned time off
• flexible hours
• health, dental, and vision Insurance
• 401-K with match
• all employees offered free bagel with cream cheese, coffee and tea every shift
• 60% employee meal discount – on and off the clock
• appreciation bonus potential for team members
• paid time to volunteer in the community
• employee loan program
• socially and environmentally considerate employer and restaurant operator
• investment in you and your career growth

Requirements

Responsibilities include but are not limited to the following:

• Able to perform all responsibilities of restaurant team members
• Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers, and other support staff
• Foster a positive work environment by promoting teamwork, providing coaching and feedback, and by resolving conflicts
• Implement training programs to enhance team member skills and performance
• Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values
• Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of company standards and systems
• Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards
• Create and maintain a guest focused culture in the restaurant
• Review guest feedback results and implement action plans to drive improvement
• Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity
• Ensure exceptional customer service by providing a welcoming and friendly atmosphere
• Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues
• Monitor and control food and labor costs, inventory levels, and waste to maximize profitability
• Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships
• Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities
• Communicate restaurant priorities, goals and results to restaurant team members
• Execute new product roll-outs including training, marketing, and sampling
• Completion of GFS and other vendor orders to ensure all products are fully stocked but within par needs
• Conduct operational assessments and corresponding action plans for food safety and company standards
• Ensure restaurant budget is met as determined by District Manager

Education/Experience:

• Basic computer skills
• Fluent in spoken and written English
• Basic math and financial management
• Previous leadership experience in retail, restaurant or hospitality preferred or ability to show leadership
• College Degree preferred

Key Competencies:

• Strong analytical skills and business acumen
• Works well with others in a fun, fast-paced team environment
• On time, demonstrates honesty and a positive attitude
• Willingness to learn and embrace change
• Ability to train and develop a team including giving positive and constructive feedback
• Guest focused
• Time Management
• Ability to manage conflict
• Problem solving
• Motivating others

Physical Demands and Working Conditions:

• Standing on feet for extended periods of time
• Repetitive motion including bending, stooping and reaching
• Lifting objects, including boxes, ice, and product up to 50lbs (if applicable)
• Working in a small space
• Exposure to extreme temperatures
• 50 hours per week, 10-hour shifts
• Evenings, Holidays, and Weekend availability may be required