General Manager-Restaurant at Burrito Concepts LLC

Jonesboro, AR 72401

About the Job

Responsible for managing the overall operations of a Qdoba restaurant. Uses discretion in daily management decisions with accountability for living the Brand values and helping the brand thrive. Focuses on developing a people and guest-centric culture that consistently delivers excellent guest service and food quality while ensuring compliance with policies, procedures, and regulatory requirements.

How it’s Done…

People

 Monitors staffing levels; recruits and selects employees to talent and job profiles

 Trains, develops, coaches, and evaluates employee performance; ensures systems for training employees are fully implemented and followed

 Assigns activities and tasks

 Identifies and develops internal candidates for management and Team Leader positions

 Treats employees with respect and dignity and regularly recognizes and rewards employees

 Complies with all state and federal labor laws and regulations

Guest Service

 Manages daily activities to achieve excellence in restaurant operational performance

 Holds restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety requirements to provide a raveable guest experience

 Reviews practices and modifies as needed to continuously improve the guest experience

 Interacts with guests and the community; responds to guest questions, concerns and complaints in a timely and professional manner to ensure positive resolution and guest recovery

 Maintains brand image by ensuring restaurant cleanliness, maintenance, and excellent service

Business Results

 Uses management information tools to analyze restaurant operational and financial performance

 Identifies trends and implements action plans for improvement

 Focuses efforts on developing long term sales growth initiatives designed to drive profitable sales growth

 Considers cost/benefit impact of financial decisions and works to protect the brand

 Monitors costs and adherence to budget and restaurant goals

It’s All About…

Keeping it Real

 Being passionate about the Brand

 Being genuine and humble

 Having a desire to be of service to others

 Embracing diversity

 Leading by example

Serving One Another

 Leading through your people

 Treating everyone with respect and dignity

 Creating an environment that enables people to be their best

 Celebrating successes

 Never walking past a problem

Serving the Guest

 Bringing the brand to life

 Knowing our guests

 Creating an environment that meets our guests’ expectations

 Delivering cravable flavors and ravable service

 Setting the course for the team

Learning & Growing

 Teaching, leading and coaching

 Collaborating with peers

 Hiring and building talent

 Embracing the need for personal growth and development

Delivering Results

 Manage and growing a business

 Building connections with guests and the community

 Protecting the Brand by following established procedures

 Taking initiative to grow the business

 Being accountable for personal and team results

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