Restaurant General Manager

Now hiring: a Restaurant General Manager at Carlos O'Kelly's in 6507 University Ave., Cedar Falls, IA 50613. In this role, you'll lead the Cedar Falls location, build the team, and own the results of the business. The posted pay is $62,000–$68,000/yr. It's a good fit if you like running your own operation and developing people.

General Manager - Carlos O’Kelly’s

Thrive Restaurant Group is a family-owned restaurant company that’s been in business for over 50 years, and we’re looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you.

We started Carlos O’Kelly’s in 1981, and since then have been serving up Mex From Scratch, oven-baked dishes becoming known for our legendary margarita’s, house-made chips and famous queso and salsa. Here, the spirit of generosity and the flavor of celebration is shared by all who gather around the table. Our guiding value is “Pouring out Generosity”.

Role: General Manager 

Invitation: To make a difference by loving people through the creation of a work environment  that helps people become their natural best selves. As GM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally healthy business. (Leadership x People x Guest = Health)

Principal Responsibilities and Duties

• Lead and oversee all aspects of the restaurant operation

• Recruit, lead and develop the management team, equipping them to recruit, lead and develop their teams 

• Organize and direct development programs for managers

• Achieve operational, cultural and financial objectives

• Provide and ensure friendly and efficient guest service

• Direct activities of all restaurant managers, supervisors, and employees

• Actively lead by providing vision, coaching, and feedback

• Foster team cohesiveness and positive team working environment

• Coach to production, productivity, quality, and guest-service goals and standards

• Identify performance and cultural trends and actively implement change when needed

• Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed

• Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference

• Review work procedures and operational problems to determine ways to improve service, performance, or safety

• Manage Profit and Loss through active decision making

• Analyze data to inform operational decisions or activities

• Manage expenses of the restaurant to budget

• Ensure proper scheduling of employees

• Evaluate employee performance

• Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations

• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.

• Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations

• Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation 

• Ensure cleanliness and sanitation

• Ensure compliance with all health, safety and hygiene standards and policies

• Ensure compliance with all security procedures

• Ensure compliance with all alcoholic beverage regulations

• Direct facility maintenance or repair activities

• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

• Other duties as assigned

Key Strengths/Competencies

• People-first Orientation

• Developing Leaders (present/future)

• Guest Service

• Interpersonal Influence

• Problem Solving/Decision Making

• Execution of Brand Mindsets and Standards

• Leading by Example

• Operations Knowledge and Analysis

• Planning, Executing and Results Orientation

• Managing Performance

• Staffing and Development

• Managing Relationships

• Passion for Serving Others

• Integrity and Personal Ownership

• Self Management

Required Qualifications

• High School Diploma

• No minimum level of professional certification

• No minimum level of technical knowledge

• Previous general management experience in a casual dining restaurant

• Minimum one (1) years of experience as a general manager

• Able to make decisions

• Able to identify and resolve problems

• Able to guide, direct, and motivate staff

• Able to plan and prioritize tasks

• Able to teach and train staff

• Able to monitor processes, materials, and resources

• Able to perform administrative tasks using software and technology

• Knowledge of personnel practices and regulations

• Knowledge of food safety and sanitation practices and regulations

• Able to deal with confidential information and/or issues using discretion and good judgment

 Working Conditions and Physical Requirements

• Able to work and verbally communicate effectively with other team members

• Able to engage the public in a positive manner 

• Able and willing to work with others as a team

• Able to reach and bend and frequently lift up to 50 pounds

• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length

• Able to work in a standing position for long periods of up to 12 hours in length

• Able to perform repetitive tasks with little or no break

• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials

• Able to work flexible schedules including evenings and weekends

• Able to travel at quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

• Your Own Leadership Health/Effectiveness

• Store Management Team Health/Effectiveness

• Overall Health of the Restaurant Culture

• Profit from Operations  

• Sales Growth

• SPA Results

• FSE Results

• EBITDA

• Overall Restaurant Profitability

Direct Reports: Assistant General Manager, Kitchen Manager, Hospitality Manager, All employees when the immediate supervisor is not on the premises

Thrive Restaurant Group is an Equal Opportunity Employer and our Tennessee, North Carolina, and South Carolina locations use E-Verify per state requirements. 

Background checks required for management level positions only.