Café Alma
Café Alma is seeking a dynamic and mission-driven General Manager to lead the day-to-day operations of our family-owned restaurant. This role is responsible for “running the ship” with a hands‑on, heart‑forward approach—ensuring exceptional guest experiences, smooth operational flow, and a workplace culture rooted in wellness, integrity, and hospitality. If this sounds like something you’d like to be a part of, and grow with, we’d love to meet you!
Role Summary The ideal candidate has a passion for healthy living and Mediterranean-inspired cuisine, brings strong leadership and organizational skills, and thrives in an environment where community connection and mindful service are at the forefront. Responsibilities include team development, operational oversight, financial management, inventory control, scheduling, training, and maintaining the high standards that define our brand.
Supervisory Responsibilities
Hires, trains, and coaches restaurant staff.
Organizes and oversees staff schedules and prepares payroll.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees in accordance with restaurant policy.
Duties/Responsibilities
Develop operating goals and objectives.
Set and monitor budgets; analyze budget variances and take corrective actions.
Establish and implement financial controls.
Organize and supervise marketing and promotional activities in collaboration with our marketing manager.
Prepare and analyze management reports.
Maintain business results records.
Analyze food and beverage costs.
Conduct bi‑weekly bar, disposables and general supply inventory.
Calculate daily restaurant receipts and reconcile with sales.
Ensure cash management procedures are completed accurately.
Identify and estimate food and beverage supply requirements and place orders with suppliers.
Manage inventory for food and non‑food items.
Develop and implement standard operating procedures.
Coordinate restaurant operations during each shift.
Maintain records of health and safety practices.
Determine staffing requirements, recruit, and maintain staffing level as needed; train and continuously coach staff.
Manage staff performance in accordance with established standards and procedures.
Remain current with trends in the restaurant industry.
Perform other duties as assigned.
Required Skills/Abilities
Strong supervisory and leadership skills.
Excellent interpersonal skills with a focus on customer service.
Excellent organizational skills and attention to detail.
Familiarity with food handling, safety, and other restaurant guidelines.
Education and Experience
High school diploma or equivalent required; associate degree or higher preferred.
A minimum of 5 years prior experience in a family, fast‑food, or casual dining restaurant is required.
Management and leadership experience preferred.
College and/or culinary schooling is preferred.
Physical Requirements
Ability to traverse all parts of the restaurant quickly.
Must be able to lift 50 pounds at times.
Free meals.
Seniority level
Director
Employment type
Full‑time
Job function
Management and Manufacturing
Industries: Food and Beverage Services
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Role Summary The ideal candidate has a passion for healthy living and Mediterranean-inspired cuisine, brings strong leadership and organizational skills, and thrives in an environment where community connection and mindful service are at the forefront. Responsibilities include team development, operational oversight, financial management, inventory control, scheduling, training, and maintaining the high standards that define our brand.
Supervisory Responsibilities
Hires, trains, and coaches restaurant staff.
Organizes and oversees staff schedules and prepares payroll.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees in accordance with restaurant policy.
Duties/Responsibilities
Develop operating goals and objectives.
Set and monitor budgets; analyze budget variances and take corrective actions.
Establish and implement financial controls.
Organize and supervise marketing and promotional activities in collaboration with our marketing manager.
Prepare and analyze management reports.
Maintain business results records.
Analyze food and beverage costs.
Conduct bi‑weekly bar, disposables and general supply inventory.
Calculate daily restaurant receipts and reconcile with sales.
Ensure cash management procedures are completed accurately.
Identify and estimate food and beverage supply requirements and place orders with suppliers.
Manage inventory for food and non‑food items.
Develop and implement standard operating procedures.
Coordinate restaurant operations during each shift.
Maintain records of health and safety practices.
Determine staffing requirements, recruit, and maintain staffing level as needed; train and continuously coach staff.
Manage staff performance in accordance with established standards and procedures.
Remain current with trends in the restaurant industry.
Perform other duties as assigned.
Required Skills/Abilities
Strong supervisory and leadership skills.
Excellent interpersonal skills with a focus on customer service.
Excellent organizational skills and attention to detail.
Familiarity with food handling, safety, and other restaurant guidelines.
Education and Experience
High school diploma or equivalent required; associate degree or higher preferred.
A minimum of 5 years prior experience in a family, fast‑food, or casual dining restaurant is required.
Management and leadership experience preferred.
College and/or culinary schooling is preferred.
Physical Requirements
Ability to traverse all parts of the restaurant quickly.
Must be able to lift 50 pounds at times.
Free meals.
Seniority level
Director
Employment type
Full‑time
Job function
Management and Manufacturing
Industries: Food and Beverage Services
#J-18808-Ljbffr