General Manager– Zeke’s Restaurant Jobs

Previous experience as a General Manager or Assistant General Manager in a Michelin-starred restaurant or high-end dining establishment is preferred.

Strong problem-solving abilities and the capacity to manage high-pressure situations gracefully.

Proficiency in restaurant management software and standard office applications.

We offer a highly competitive salary and benefits package.

Manage inventory, supplies, and equipment to ensure efficient and effective restaurant functioning.

Uphold the restaurant's reputation for exceptional guest experiences, providing personalized and attentive service.

2+ Years experience as a General Manager in a fast-casual or fast-food restaurant

The General Manager is responsible for managing all operations for the restaurant. Primary duties and responsibilities include:

Manage P&L, including troubleshooting to ensure budgets are met or beat

Display strong interpersonal and organizational skills

Restaurant General Manager - Fast-Casual

Global upscale, fast-casual restaurant group with over 1,000 units worldwide

2+ years of high-volume restaurant or related hospitality management experience

Experience with managing a large team

Comfortable in the kitchen, skilled at ordering & inventory

401(k) Match, and other ancillary benefits

We’re Looking for Managers that have the following:

Strong coach – gives effective feedback, grows the team every day

Consistently demonstrates excellent communication and facilitation skills.

Minimum five years high-volume Food and Beverage experience.

Minimum three years supervisory experience.

Strong interpersonal and communication skills.

Knowledge of current PC software including word processing and spreadsheets.

In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.

Must have a Bachelor’s degree with a strong focus on Hospitality Management or Culinary

Food Manager Certification and Liquor License required or completion of this certificate within first six months of employment.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

Develop financial, capital, and manpower plans with department managers.

Maintain complete knowledge and strictly abide by government liquor regulations to protect the integrity of the reputation of Destination Kohler.

Responsible for creating a gracious dining experience four all guests who enter the property

Ensures high customer satisfaction and an exceptional guest experience

Collaborate with the restaurant chef and culinary team to ensure a seamless service experience between the kitchen and dining room

Looks forward to working with a team to provide positive experiences

Healthcare, financial, and time off benefits

Oversee staff and operations to ensure that service and safety standards are met

Assist with ordering inventory and other essential office functions

5+ years of experience in the Hospitality industry

Excellent written and verbal communication skills with notable attention to detail

Business development or entrepreneurial experience a plus

Live Our Vision, Values and Beliefs every day

Deliver P&L results in line with company expectations for revenue and operating income

Develop and maintain strong protocols with regards to service standards

Notify the District Manager or Vice President of Operations of any hurdles to your success

Meet or exceed budgets while focusing cost of goods sold and EBITDA

Maintain the highest standards of cleanliness and sanitation in your unit at all times

Complete monthly inspection of unit using the Unit Inspection form in the red book

Order all food and supplies needed to operate the unit on a daily basis

Hire and discipline staff members

A minimum of 2 years of Restaurant Management experience

Have complete knowledge and understanding of the Auberge Resorts Collection Foundations and Service Standards.

Be able to provide a warm, genuine and comfortable experience for all guests in our restaurants and hotel.

Maintain complete knowledge, comply with and lead the F&B Team in all departmental policies, service procedures and standards.

Ability to obtain/maintain state required licenses and/or certifications such as Food Handler's Card and TIPS Certification

Maintain positive guest relations at all times.

Performs POS System voids, management functions and programming within department procedures.

Must have training skills and previous training experience

Provide detailed training to all staff specific to compliance responsibilities to State Health Regulations.

Must have full service dining experience

Comprehensive health benefits – medical, dental and vision

Get access to your pay as you need it with our Daily Pay benefit

At least five years of experience in customer service management is required.

Conduct staff performance reviews in keeping with the Buccaneer Performance Management System.

Other duties as assigned by management.

Bachelor’s degree in Business Administration, Hospitality Management, or similar role is preferred.

At least five years of experience as a Restaurant General Manager or similar role is required.

Familiarity with restaurant management software.

Demonstrates Customer-First Service by consistently observing restaurant operations, troubleshooting shift management, taking on-the-spot corrective actions, and recognizing successes.

Educational assistance and tuition reimbursement

Collaborates with the Operations Manager to develop the annual business plan for the Profit Center.

Discount Program - discounts on tons of categories including coupons, vacations, rental cars, hotels, computers, phone service, and much more

Medical, Dental, Vision, Life, Short/Long-term Disability Insurance

Corporate Chaplaincy - Corporate Chaplains of America

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

Two to three years previous experience in a management position in food & beverage

Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.

Competitive wages and benefits (Medical, Dental, Vision, Employee Assistance Program, and 401k Retirement Plan) as well as Vacation & Holiday Pay

Responsibilities include but are not limited to:

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.

Utilizes leadership skills and motivates employees to ensure cost control and labor management

At least 2+ years of senior level management experience in an upscale / fine dining establishment

Multiple health benefit plans to suit your needs

Extensive front of house knowledge; Advanced knowledge of financial aspects

Strong interpersonal and conflict resolution skills

Assistant General Manager – Oxon Hill, Maryland (National Harbor)

Sets the example for all other staff for service standards, menu knowledge, wine and beverage education, and overall service excellence.

Minimum 5 years of restaurant experience with at least 3 year at a managerial level

Serve Safe Food Protection Manager certification required within 30 days of employment

Job Code Function: General Management

Leadership, problem-solving and multi-tasking skills

Working knowledge of MS Office Suite

Ensure all roles and responsibilities are clear within management and all team members. Be accountable.

Minimum 2+ years Restaurant Management / Leadership experience

Computer based skills - Windows and Microsoft Office based management reporting, Point of Sale System, Internet/Intranet, and Outlook e-mail.

Creates relationships with guests and is easily identified as the manager.

Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job.

Manage individual restaurant expenses ensuring budgetary compliance and seeks out cost saving opportunities and initiatives.

Full and varied benefit package available for full-time associates

Sortino's Italian Kitchen General Manager

A Sampling of Our Benefits

Our team enjoys a comprehensive and attractive benefits plan:

40-hour work week always available

Mental, Financial, Physical, Work/Life and Career wellness initiatives

Delegate responsibilities to management to ensure supervision of tasks to completion, correctly and on time

At least 2 years of management experience in a high-volume specialty dining restaurant

Opens/closes shift, including management of daily logbook and pre-meal team briefing

Oversees the daily restaurant operations to ensure overall guest experience meets and exceeds expectations

Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties

Provides input/makes recommendations to Director when changes to product offerings, menu redesign, service, and/or staffing is needed

Employee benefit card offering discounted rates in Accor worldwide for you and your family

Managers Servsafe Certification and RBS Responsible Beverage Server ID required upon employment

Learning programs through our Academies designed to sharpen your skills

Lead and manage the FIG Restaurant team in all aspects of the department and ensure service standards are followed

Food and Beverage leadership experience required minimum 3 years

Previous Point of Sale System experience required