About the job
Join us as the General Manager at Derailed Diner, where you will take charge of the restaurant's overall operations. Your responsibilities will encompass staffing, training, financial management, customer service, food quality, and cultivating a vibrant work environment. Your leadership will ensure the diner operates smoothly, adheres to company standards, and offers outstanding service to every guest.
This position is open to relocation.
Key Responsibilities:
- Leadership and Team Management:
- Guide and oversee a dynamic team to uphold exceptional performance and customer service.
- Recruit, train, and mentor staff, ensuring compliance with restaurant policies.
- Conduct regular performance assessments and offer constructive feedback for employee development.
- Create a positive work atmosphere that fosters teamwork, high morale, and employee retention.
- Design staff schedules to ensure adequate coverage while managing labor costs effectively.
- Customer Service Excellence:
- Guarantee that all patrons receive top-notch service, addressing their needs promptly and courteously.
- Efficiently resolve customer complaints, ensuring satisfaction and addressing concerns comprehensively.
- Monitor guest experiences to ensure service, food quality, and ambiance align with Derailed Diner standards.
- Implement strategies to boost customer satisfaction and encourage repeat visits.
- Restaurant Operations:
- Supervise daily operations encompassing food and beverage preparation, inventory management, and cleanliness.
- Ensure adherence to all health, safety, and sanitation regulations.
- Manage service flow, ensuring timely seating and appropriate staffing across the diner.
- Oversee food preparation, presentation, and portion control to meet quality benchmarks.
- Conduct regular inspections to maintain a clean, organized, and well-maintained establishment.
- Financial Management:
- Oversee the diner’s financial performance, including budgeting, cost control, and profit maximization.
- Review financial reports regularly and implement cost-saving measures to enhance profitability.
- Monitor food and labor expenses, adjusting strategies to meet financial targets.
- Assist in inventory management, ordering supplies, and reducing waste.
- Staff Training and Development:
- Provide continuous training for all staff, ensuring they are well-versed in menu items, customer service, and safety protocols.