GENERAL MANAGER CANDIDATE

In 1934, Pop Swenson had a dream. He wanted to serve folks the best burger possible with fresh beef, all while standing out from the crowd and not being just another burger joint.

Since then, our signature Galley Boy has won multiple awards and we are continuing to add new locations, along with multiple Food Trucks and Ghost Kitchens.

Our business is expanding rapidly and as a result, we need fun and energetic team members that share our passion for perfection to join our growing team.

If you possess an internal drive to be better than the rest and be a little bit different while having fun making new friends, then you may just be a natural SWENATIC, and we want to meet you!

The General Manager Candidate assists throughout the designated market or stand in the effective implementation and execution of all stand processes including employee supervision, staffing, food production, inventory management, stocking and receiving, paperwork, and stand needs.

This position is utilized to foster interactive development of internal and external candidates for the General Manager role and is to be held for a limited period.

What's a SWENATIC?

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Essential Job Duties :

Manages, trains, monitors, and coaches kitchen crew members, curb servers, kitchen supervisors and Assistant General Managers

Responsible to direct crew, always assign duties and perform quick service and friendly service to customers and internal team members

Manage shifts which include : daily decision making, scheduling, planning and performing restaurant opening and closing duties

Enforce sanitary practices for food handling, cleanliness and maintenance of kitchen and kitchen equipment. Ensure compliance with operational standards, company policies, federal / state / local laws and ordinances.

Follows and holds team accountable to follow all food safety guidelines

Monitors and maintains profit and loss management by following cash handling, security procedures, maintaining inventory, places orders for supplies, managing labor, reviewing financial reports and takes action to resolve

Has a strong knowledge of processes and reports and can respond appropriately

Inspires and coaches to drive excellence around core operations procedures on each of their shifts (examples including but not limited to shift accountability, product projections, repairs and maintenance spending / upkeep, cost of sales / cost of labor controls)

Identify and develop employees by providing ongoing feedback establishing performance expectations and by conducting performance reviews

Direct hiring, orientation, supervision, development and terminations

Prepare schedules and ensure the restaurant is staffed for all shifts and maintain an accurate and up-to-date plan of restaurant staffing needs

Assists DM with any additional duties as assigned or required

Benefits : Weekly Paycheck

Weekly Paycheck

Competitive wages including bonuses based upon performance

Health Benefits, Group Long-Term disability insurance, 401K with company contribution and competitive PTO plan

Career Advancement opportunities

Competitive referral program

Up to 70% Employee discounts available to more than 60,000 partnering restaurants, theme parks, hotels, sporting events and concerts

Fun working environment

Free meals

Closed major holidays (Easter, Memorial Day, 4th of July, Labor Day, Thanksgiving and Christmas with adjusted hours Christmas Eve, New Years eve and New Years day)

ADA Requirements / Physical Standards :

Exposure to extreme temperatures based upon variable weather conditions inside and outside of the restaurant

Must be able to stand and exert well-paced mobility and reasonable range of motion such as bending, stooping, standing, walking, stirring, lifting to complete physical tasks related to responsibilities for up to ten (10) hours

Able to safely respond in emergency situations to avoid imminent dangers to self and others

Safely transport up to 30 pounds repetitively throughout a shift

Ability to safely operate blenders, frozen drink machines, grills, fryers and other kitchen equipment as needed. Ability to safely place plates, utensils, pans and cases on both high and low shelves

Safely work frequently in and prolonged exposure to a hot and damp environment. Safely work frequently in and prolonged exposure to a sub-40 degree (F) environment

Able to safely respond in emergency situations to avoid imminent dangers to self and others

Must possess finger and hand dexterity for using small tools and equipment

Ability to safely work in environment that includes wet floors, temperature extremes, and loud noise

Ability to read, write, and communicate verbally and listen attentively to employees, guests, vendors, and visitors

Ability to arrive on time for each scheduled shift and work throughout the shift (aside from legally required breaks) per the schedule and restaurant demands

Ability to give appropriate notice for any need to deviate - in any way - from one's scheduled shift to the appropriate manager

Requirements

3-5 years of coaching, training and development experience in a high-volume food service management role

1-2 years experience as a restaurant General Manager at a high-volume level

Legal right to work in the United States and provide proof

Must have a valid driver's license, your own reliable source of transportation and be able to travel for work purposes

Good oral / written communication skills in the primary language of the work location

Strong interpersonal and conflict resolution skills

Positive, energetic, can do attitude with the ability to work on your feet entire length of shift in a fast-paced environment

Exhibit good manners, proper personal hygiene, and work successfully in a team environment

Properly use safely operate and maintain restaurant equipment including but not limited to grill, freezer and all other cooking equipment

Flexible work schedule

Basic math skills and basic computer literacy