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The General Manager (GM) oversees both Front and Back of House staff and operations, ensuring strong business performance, a high-performing team, “Uncommon” hospitality, and leadership development. The GM fosters a culture rooted in Meritage Values and collaborates with their direct leader and above to set and achieve short- and long-term goals. The GM works in various roles as needed and manages the P&L to drive strong results and year-over-year sales growth

Essential Duties:

Leadership & Development:

• Ensure consistent adherence to processes, procedures, and training to maintain high-quality standards
• Identify and nurture talent for advanced roles, building a pipeline of future leaders within the restaurant and the broader Meritage family.
• Provide hands-on support in both Front and Back of House positions as needed to achieve optimal results.
• Cultivate and maintain a culture of “Uncommon Hospitality”, delivering exceptional service and driving sales
• Ensure all food safety procedures are executed according to Company policies and health/sanitation regulations.
• Coach and retrain managers as required and take corrective actions as appropriate
• Supervise crew and leaders in a way that maximizes retention.
• Train all employees to focus on exceeding customer expectations through execution of friendliness, courtesy, product quality, cleanliness and service standards.

Operations & Service:

• Collaborate with the team to maintain a healthy Profit & Loss Statement, focusing on sales growth and effective cost control in order to develop and implement an appropriate plan to resolve unfavorable trends and enhance sales.
• Manage assigned store requirements for new product rollouts/procedures
• Ensure the continual improvement of Quality, Service and Cleanliness standards on all shifts, including monitoring food product quality.
• Diagnose service issues and guides supervisors, shift leaders and crew in steps to resolve.

Menu Management (where applicable):

• Collaborate to test new menu items, evaluate and report menu performance.

Administrative & Support:

• Partner with the Restaurant Service Center (RSC) for marketing initiatives and sales generation support.
• Collaborate with the RSC to ensure compliance with company policies, proper equipment and technological support, and Human Resources support.
• Attend scheduled meetings and trainings.
• Other duties as assigned.

Knowledge and Abilities:

• 2 years’ minimum of supervisory restaurant experience required
• A minimum of 4 years’ restaurant experience required
• Ability to foster a culture rooted in Meritage Values, emphasizing personal and career growth, team capability enhancement, and leadership development
• Ability to work collaboratively with various departments and stakeholders
• Ability to demonstrate strong verbal and written communication skills to present reports, conduct meetings and collaborate at various levels within the organization.
• Strong ability to identify and develop talent
• Demonstrates "Run It Like You Own It" philosophy in menu evaluations
• Working knowledge of restaurant operations
• Working knowledge of managing Profit & Loss statements and driving sales growth
• Proven leadership skills with a focus on team development and operational excellence

Qualifications:

• Must have and maintain ServSafe certification.
• Ability to multi-task while maintaining composure and giving sound advice and direction. Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus. Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues.
• Flexibility to work a 50-hour work week. Must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must have the ability to travel to other restaurants, Restaurant Service Center, etc., as business needs dictate.

Physical Demands:

The physical demands described represent those that must be met by an employee to successfully perform the essential duties of this job. While performing the duties of this job, the employee is regularly required to verbally communicate, listen, stand for extended periods of time, ability to walk, kneel, stoop, bend, lift, push and pull up to 50 pounds.

We are an Equal Opportunity Employer. Inclusion is at the heart of our business.