Restaurant General Manager at Rackson Restaurants · TechUnited Jobs

Must be at least 18 years of age.
High school diploma or equivalent restaurant management experience.
Communication in English is required, Spanish comprehension helpful. Fundamental requirements include reading, writing, math, and computer/POS skills.
Previous experience as an Assistant Manager / General Manager in a customer service environment with P&L experience.
Strong leadership skills, including leading by example and remaining calm and professional in challenging situations.
Ability to handle confidential information with discretion, looping in the right stakeholders for support when needed.
Willingness to learn all areas of restaurant operations & work multiple stations.
Knowledge of Food & Beverage performance metrics, product specifications, and management systems.
Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of all key food handling/food safety procedures.
Ability to display positive attitude and a genuine desire to make others happy and serve one another.
Ability to treat others with respect and care.
Strong communication skills, including verbal communication in Spanish and/or English.
Self-motivated and action-oriented.
Attitude that embraces learning.
Willing to admit when you made a mistake, take accountability, and fix the issue.
Prompt and regular attendance on assigned shifts - dependable and reliable.
Must have reliable transportation to work and to company outside events / meetings.
Must be available and willing to work a variety of days/times including weekends, evenings, and holidays.
Must be able to work a minimum of 50 Hours per week.
Physical Requirements: Lift, move, carry, and stack cartons up to 50 pounds from various heights to/from shelves.  Stand for long periods of time. Frequently squat or stoop to reach items on low shelves or off the floor. Routinely reach overhead, forward, and underneath shelves, counter, tables, and kitchen equipment. Requires frequent motions of bending, wiping, sweeping, and mopping. Frequent exposure to fluctuating temperatures in areas such as cooler, freezer, and cooking sections of the restaurant. Hazards include, but not limited to, slipping, tripping, burns, cuts, abrasions, and falls.
Reasonable Accommodations: May be made to enable individuals with disabilities to perform the essential functions of the job.

Restaurant General Manager

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