POSITION SUMMARY  

As the General Manager, you are the primary strategic leader for your restaurant location. You are accountable for the total operational and financial success of the establishment. You will drive performance by fostering a high-performance culture, ensuring flawless execution of brand standards, and delivering exceptional guest experiences. You will oversee all aspects of planning, organizing, training, and leadership, with full accountability for P&L performance, cost controls, employee retention, and long-term business growth 

KEY DUTIES / RESPONSIBILITIES:   

Supervisory Responsibilities:

• Hires and trains restaurant staff.

• Organizes and oversees the staff schedules.

• Conducts performance evaluations that are timely and constructive.

Strategic Leadership & Culture

• Culture Building: Cultivate a positive, team-oriented, and inclusive environment that aligns with Keke’s core values. Promote integrity, trust, and a passion for the brand.

• Talent Development: Identify high-potential talent; coach, train, and develop staff and management to foster internal promotions. Serve as a role model and mentor.

• Performance Management: Set clear expectations, provide timely and constructive feedback, and administer fair, consistent corrective action in accordance with company policy.

Operational Excellence

• Execution: Ensure all food and beverage products are prepared and served to exact brand recipes, portioning, and presentation standards.

• Systems Oversight: Uphold stringent cleanliness, sanitation, and safety protocols. Ensure preventative maintenance programs are followed to keep equipment in excellent working condition.

• Compliance: Maintain full compliance with all federal, state, county, and municipal health, safety, and labor regulations.

• Operational Agility: Act as a hands-on leader, filling in for any position as needed to ensure service standards are maintained during peak periods or staffing shortages.

Financial Performance & Business Growth

• P&L Accountability: Own the financial performance of the restaurant. Analyze Profit & Loss (P&L) statements, identify trends, and implement actionable strategies to maximize revenue and minimize expenses.

• Labor & Cash Control: Manage scheduling to meet labor cost targets based on anticipated business volume. Oversee daily cash handling, audit procedures, and reconciliation to prevent loss.

• Growth Initiatives: Develop, plan, and execute local marketing, advertising, and promotional campaigns to drive sales and community engagement.

Programmatic Leadership (Bar & Coffee)

• Beverage Program Oversight: In collaboration with the management team, lead the coffee and alcoholic beverage programs. This includes inventory management, strategic purchasing, product development, and execution.

• Bar Performance: Oversee bar scheduling, performance management, and ensure staff are well-versed in drink builds and service standards.

• Handles discipline and termination of employees in accordance with restaurant policy.

Internal Service 

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.

• Builds and maintains Keke’s culture by creating a positive, team-oriented, clean, safe, and engaging work environment that drives performance.

• Continually strive to develop your staff in all areas of managerial and professional development.

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Fully understand and comply with all federal, state, county, and municipal regulations regarding health, safety, and labor requirements.

External Service 

• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.

• Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

• Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.

• Fill in where needed to ensure guest service standards and efficient operations.

Financial Performance

• Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

• Schedule labor as required by anticipated business activity while ensuring labor cost objectives are met.

• Be able to perform all daily adjustments or corrections and closing procedures on the Point of Sale and Back Office Computers.

Problem Solving 

• Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers.

SELECTION SKILLS/QUALITIES:   

• Fostering the Culture: Demonstrates a passion for our business and pride in the brand. Manages with integrity, honesty, and trust that promotes the Company and the brand culture and values. Demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with the management team and team members. 

• Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward the development of Values effective job performance, and ensures the restaurant team receives recognition and expression of gratitude. Understands the importance of and provides employees with quality and timely performance feedback.

• Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety and restaurant cleanliness; Consistently serves accurate orders with great food to guests and conveys importance to employees. 

• Business Management: Demonstrates the ability to adapt to shifting priorities, multiple demands, and change while maintaining a strong sense of urgency to achieve goals. Effectively prioritizes tasks, makes sound decisions based on experience, policy, and procedures, and exercises independent judgment on key restaurant matters. Stays organized, delegates appropriately, follows up consistently, and maintains strong attention to detail.  

Education

• High School Diploma, G.E.D., or equivalent required. Associate's or Bachelor's degree preferred.

Experience

• Internal Candidate: Minimum of 1 year of experience as a Restaurant Manager or 2 years of experience as an Assistant Manager; must be 100% certified in all workstations. 

• External Candidate: Minimum of 2 years of experience managing a customer service concept with full P&L responsibility. 

Knowledge/Skills/Abilities

• At least 21 years old.

• Must be able to communicate and understand the predominant language(s) of the restaurant’s trading area. 

• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

• Positive and supportive demeanor.

• Strong and clear oral communication skills.

• Possess excellent basic math skills and have the ability to operate a cash register or POS system. 

• Ability to speak, read, and write effectively in English (and fluency in Spanish is preferred); 

• Excellent interpersonal skills.

• Working knowledge of basic financial concepts, including how to read, understand, and analyze a profit and loss statement.

• Proficient knowledge of personal computers and related software applications. 

• Possess a valid driver’s license and auto insurance, and have a personal vehicle available for use to travel to other restaurants/business locations as required. 

Physical Requirements

Stand and walk approximately 85%-95% of shift; 

• Lift and carry 10-50 lbs. 

• Move without restrictions throughout the restaurant; 

• Operate restaurant equipment and drive a motor vehicle. 

REASONABLE ACCOMMODATION  

The Company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. The policy regarding requests for reasonable accommodation applies to all aspects of the hiring process. If reasonable accommodation is needed, please contact the Company’s Human Resources Department at HR@dineseaside.com.

POSITION SUMMARY  

As the General Manager, you are the primary strategic leader for your restaurant location. You are accountable for the total operational and financial success of the establishment. You will drive performance by fostering a high-performance culture, ensuring flawless execution of brand standards, and delivering exceptional guest experiences. You will oversee all aspects of planning, organizing, training, and leadership, with full accountability for P&L performance, cost controls, employee retention, and long-term business growth 

KEY DUTIES / RESPONSIBILITIES:   

Supervisory Responsibilities:

• Hires and trains restaurant staff.

• Organizes and oversees the staff schedules.

• Conducts performance evaluations that are timely and constructive.

Strategic Leadership & Culture

• Culture Building: Cultivate a positive, team-oriented, and inclusive environment that aligns with Keke’s core values. Promote integrity, trust, and a passion for the brand.

• Talent Development: Identify high-potential talent; coach, train, and develop staff and management to foster internal promotions. Serve as a role model and mentor.

• Performance Management: Set clear expectations, provide timely and constructive feedback, and administer fair, consistent corrective action in accordance with company policy.

Operational Excellence

• Execution: Ensure all food and beverage products are prepared and served to exact brand recipes, portioning, and presentation standards.

• Systems Oversight: Uphold stringent cleanliness, sanitation, and safety protocols. Ensure preventative maintenance programs are followed to keep equipment in excellent working condition.

• Compliance: Maintain full compliance with all federal, state, county, and municipal health, safety, and labor regulations.

• Operational Agility: Act as a hands-on leader, filling in for any position as needed to ensure service standards are maintained during peak periods or staffing shortages.

Financial Performance & Business Growth

• P&L Accountability: Own the financial performance of the restaurant. Analyze Profit & Loss (P&L) statements, identify trends, and implement actionable strategies to maximize revenue and minimize expenses.

• Labor & Cash Control: Manage scheduling to meet labor cost targets based on anticipated business volume. Oversee daily cash handling, audit procedures, and reconciliation to prevent loss.

• Growth Initiatives: Develop, plan, and execute local marketing, advertising, and promotional campaigns to drive sales and community engagement.

Programmatic Leadership (Bar & Coffee)

• Beverage Program Oversight: In collaboration with the management team, lead the coffee and alcoholic beverage programs. This includes inventory management, strategic purchasing, product development, and execution.

• Bar Performance: Oversee bar scheduling, performance management, and ensure staff are well-versed in drink builds and service standards.

• Handles discipline and termination of employees in accordance with restaurant policy.

Internal Service 

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.

• Builds and maintains Keke’s culture by creating a positive, team-oriented, clean, safe, and engaging work environment that drives performance.

• Continually strive to develop your staff in all areas of managerial and professional development.

• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Fully understand and comply with all federal, state, county, and municipal regulations regarding health, safety, and labor requirements.

External Service 

• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.

• Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

• Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns.

• Fill in where needed to ensure guest service standards and efficient operations.

Financial Performance

• Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

• Schedule labor as required by anticipated business activity while ensuring labor cost objectives are met.

• Be able to perform all daily adjustments or corrections and closing procedures on the Point of Sale and Back Office Computers.

Problem Solving 

• Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers.

SELECTION SKILLS/QUALITIES:   

• Fostering the Culture: Demonstrates a passion for our business and pride in the brand. Manages with integrity, honesty, and trust that promotes the Company and the brand culture and values. Demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with the management team and team members. 

• Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward the development of Values effective job performance, and ensures the restaurant team receives recognition and expression of gratitude. Understands the importance of and provides employees with quality and timely performance feedback.

• Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety and restaurant cleanliness; Consistently serves accurate orders with great food to guests and conveys importance to employees. 

• Business Management: Demonstrates the ability to adapt to shifting priorities, multiple demands, and change while maintaining a strong sense of urgency to achieve goals. Effectively prioritizes tasks, makes sound decisions based on experience, policy, and procedures, and exercises independent judgment on key restaurant matters. Stays organized, delegates appropriately, follows up consistently, and maintains strong attention to detail.  

Education

• High School Diploma, G.E.D., or equivalent required. Associate's or Bachelor's degree preferred.

Experience

• Internal Candidate: Minimum of 1 year of experience as a Restaurant Manager or 2 years of experience as an Assistant Manager; must be 100% certified in all workstations. 

• External Candidate: Minimum of 2 years of experience managing a customer service concept with full P&L responsibility. 

Knowledge/Skills/Abilities

• At least 21 years old.

• Must be able to communicate and understand the predominant language(s) of the restaurant’s trading area. 

• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.

• Positive and supportive demeanor.

• Strong and clear oral communication skills.

• Possess excellent basic math skills and have the ability to operate a cash register or POS system. 

• Ability to speak, read, and write effectively in English (and fluency in Spanish is preferred); 

• Excellent interpersonal skills.

• Working knowledge of basic financial concepts, including how to read, understand, and analyze a profit and loss statement.

• Proficient knowledge of personal computers and related software applications. 

• Possess a valid driver’s license and auto insurance, and have a personal vehicle available for use to travel to other restaurants/business locations as required. 

Physical Requirements

Stand and walk approximately 85%-95% of shift; 

• Lift and carry 10-50 lbs. 

• Move without restrictions throughout the restaurant; 

• Operate restaurant equipment and drive a motor vehicle. 

REASONABLE ACCOMMODATION  

The Company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. The policy regarding requests for reasonable accommodation applies to all aspects of the hiring process. If reasonable accommodation is needed, please contact the Company’s Human Resources Department at HR@dineseaside.com.