Los Dos Potrillos
General Manager Bilingual Preferred
Los Dos Potrillos, Castle Rock, Colorado, United States, 80104
Overview
Responsible along with the Assistant Manager for the smooth, short and long-term operations of all business operations relating to the respective restaurant location. Demonstrates passion and pride with a positive attitude and teamwork. Focused on continuous improvement and maintaining high standards of quality, service, cleanliness and staffing. Oversees daily scheduling, cash controls, opening and closing procedures, direct reports and all staff as required. Maintains cross-functional communication with both front of house and back of house teams.
Benefits
Employee meal while on shift
Potential annual bonus up to $5000
401(k)
Competitive salary
Dental insurance
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
Responsibilities Reports To: Director of Operations; works a minimum of 35-55 hours per week (5 days per week).
Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staffing.
Reviews the general business climate for the restaurant and adjusts staff and inventories as needed.
Ensures financial reporting is consistent with restaurant standards and produced monthly.
Promotes and directs restaurant marketing programs.
Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost.
Ensures customers are serviced at the highest level of satisfaction through quality food and courteous service.
Reports status information to the management monthly.
Contracts for and follows up on general maintenance and repair to the facility.
Supervisory Responsibilities: Develops and maintains an effective restaurant through staff selection, training, motivation, and evaluation.
Provides guidance and direction to employees to assist in their professional development.
Operational duties include:
1. Cleanliness: prioritize cleanliness of the operation and staff appearance; ensure compliance with health, fire, and safety standards; manage cleaning cycles and maintenance schedules.
2. Staff Training, FOH: ensure food and beverage knowledge, staffing logistics, and provide leadership and training to managers and lead personnel.
3. Staff Training BOH: coordinate with Assistant Manager and Kitchen Manager-Chef on kitchen operations, standards, staffing and training.
4-6. Administrative and leadership duties: manage tip/tip-out processes, foster cooperation between FOH and BOH, lead on-floor presence during peak times, and conduct regular management meetings.
7. Service and Guest Satisfaction: monitor guest feedback and follow up through comment cards and social media; report to Ownership as needed.
8. Human Resources: ensure policies are current; coordinate hiring, training, performance evaluations, discipline, and termination in line with HR practices and legal requirements.
9-11. Management meetings, weekly reviews, and finance: organize in-house management meetings, participate in weekly company meetings, oversee budgeting, financial reporting, and marketing coordination.
12. Leadership: provide leadership across restaurant operations including marketing, sanitation, training, HR, and personnel development; ensure daily communication with management and fill in on active shifts when needed.
Minimum Requirements
Prior restaurant management experience (2-3 years preferred).
Must be able to stand for 8-10 hours and maintain good physical condition.
Must pass drug, alcohol, and background screenings including reference and credit checks prior to offer.
Education: degree preferred; certifications in food service and hospitality are desirable.
Toast POS proficiency; skills in Excel, Office, and PowerPoint.
Must be available on weekends and holidays; location may vary based on company needs.
Job descriptions may be updated and revised per applicable laws and company needs.
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Benefits
Employee meal while on shift
Potential annual bonus up to $5000
401(k)
Competitive salary
Dental insurance
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
Responsibilities Reports To: Director of Operations; works a minimum of 35-55 hours per week (5 days per week).
Prepares the annual budget and plans for the restaurant including sales goals, profit projections, capital requirements and staffing.
Reviews the general business climate for the restaurant and adjusts staff and inventories as needed.
Ensures financial reporting is consistent with restaurant standards and produced monthly.
Promotes and directs restaurant marketing programs.
Maintains the facilities of the restaurant to produce high quality food at the lowest possible cost.
Ensures customers are serviced at the highest level of satisfaction through quality food and courteous service.
Reports status information to the management monthly.
Contracts for and follows up on general maintenance and repair to the facility.
Supervisory Responsibilities: Develops and maintains an effective restaurant through staff selection, training, motivation, and evaluation.
Provides guidance and direction to employees to assist in their professional development.
Operational duties include:
1. Cleanliness: prioritize cleanliness of the operation and staff appearance; ensure compliance with health, fire, and safety standards; manage cleaning cycles and maintenance schedules.
2. Staff Training, FOH: ensure food and beverage knowledge, staffing logistics, and provide leadership and training to managers and lead personnel.
3. Staff Training BOH: coordinate with Assistant Manager and Kitchen Manager-Chef on kitchen operations, standards, staffing and training.
4-6. Administrative and leadership duties: manage tip/tip-out processes, foster cooperation between FOH and BOH, lead on-floor presence during peak times, and conduct regular management meetings.
7. Service and Guest Satisfaction: monitor guest feedback and follow up through comment cards and social media; report to Ownership as needed.
8. Human Resources: ensure policies are current; coordinate hiring, training, performance evaluations, discipline, and termination in line with HR practices and legal requirements.
9-11. Management meetings, weekly reviews, and finance: organize in-house management meetings, participate in weekly company meetings, oversee budgeting, financial reporting, and marketing coordination.
12. Leadership: provide leadership across restaurant operations including marketing, sanitation, training, HR, and personnel development; ensure daily communication with management and fill in on active shifts when needed.
Minimum Requirements
Prior restaurant management experience (2-3 years preferred).
Must be able to stand for 8-10 hours and maintain good physical condition.
Must pass drug, alcohol, and background screenings including reference and credit checks prior to offer.
Education: degree preferred; certifications in food service and hospitality are desirable.
Toast POS proficiency; skills in Excel, Office, and PowerPoint.
Must be available on weekends and holidays; location may vary based on company needs.
Job descriptions may be updated and revised per applicable laws and company needs.
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