Restaurant General Manager

Santa Fe, NM

Posted: 08/08/2019 Employment Type: Direct Industry: Restaurant and Food Service Job Number: 70 Pay Rate: 100000.00

Our client, a Santa Fe restaurant group that owns, and is developing new, casual and fine dining properties, has an immediate opening for a General Manager to lead all aspects of the business. Each property has a concept, and you’ ll use your expertise to help bring it to life.   Put the pieces together to build profitable outlets that create memorable guest experiences.


As the General Manager of Restaurant Operations, you will be responsible for maintaining and growing all restaurant locations in accordance with approved budgets, while meeting customer expectations and employee excellence.   Our ideal candidate will strategize and executive creative marketing techniques to promote branding and possess a strong operational mindset to ensure annual profitability and growth. You will be the key promoter of professional growth and development of the entire team and foster strong interdepartmental relations leading to a “ culture of advancement” and be a key strategist for the effectiveness, efficiency, and profitability of all restaurants.


Compensation and Benefits:
  • $100K-120K Base
  • Performance bonuses
  • Paid Time Off
  • Group Medical / Dental / Vision Insurance
  • Health Savings Account
  • Life and Disability Insurance
  • 401(k) Retirement Plan
  • And more!
Type of Employment 
Direct hire    Responsibilities:
  • Partner with executive team and consultant(s) to effectively oversee all restaurant operations management and support staff
  • Maintain revenue, profitability and quality goals at all locations
  • Lead and participate in weekly employee meetings, reviews, and training programs
  • Conduct safety, sanitation, and maintenance programs
  • Ensure efficient restaurant operations in the front and back of house, and maintain high production, productivity, quality, and customer-service standards
  • Maintain food cost while ensuring highest quality standards
  • Demonstrate financial acumen for all areas including financial reporting with sales reports P&L reports, writing and adhering to annual budgets, cash handling and financial data analytics/trending summary submission to the executive management team.
  • Manage purchasing and inventory controls
  • Identify talent both internally and externally. Interview, hire and on-board new Team Members, with the intention of finding future leaders. Ensure a deep bench of talent for current and future growth. Recognize and reward excellent performance. Quickly improve, or remove, low performers through coaching and documentation
  • Train and develop Team Members through one-on-one discussions, performance evaluations, and shoulder-to-shoulder education so they excel in their current role and are prepared for future career opportunities and promote a “ culture of excellence”
  • Remain highly visible on a daily basis, managing and supporting all members of the team
  • Promotes excellent guest service and handles guest concerns in a prompt and professional manner
  • Execute marketing and promotional programs to build restaurant sales 
  • Bachelors degree is preferred, or equivalent professional experience
  • Prior experience in both fine dining and casual dining food service, with 5+ years at a management level required
  • Multi-unit operational and financial experience
  • Proven track record of achieving company goals and profitability as well as compliance with all company policies and procedures
  • Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail
  • Food purchasing, food costs, and inventory control experience
  • Ability to create budgets, flash reports, financial targets and forecasts
  • Menu planning in consultation with chefs
  • Proven experience negotiating inventory pricing and discounts
  • Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports
  • ServSafe and New Mexico Alcohol Server Permit required
  • Understand POS systems and OpenTable (or other digital/online reservation systems)
  • Must be passionate about People Development, where future leaders are identified and mentored to enable the “Culture of Advancement
  • Must be knowledgeable on HACCP controls along with proper storage, handling and use of food
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