Restaurant General Manager


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Job Description

Located in the heart of Downtown San Antonio, Zocalo is equipped with a catering production facility and retail shop.  Zocalo uses only the freshest ingredients with authentic Mexican recipes for tortas, caldos, and other savory Mexican favorites.  Operating hours are 7 am to 3 pm, Monday-Saturday.

Summary of Position:  Oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.  Orchestate, increase, and maintain catering sales.

Duties & Responsibilities:

  • Ensuring all aspects of daily operations conform with company polices and standards
  • Develop and foster a work environment where all employees are free of harassment of any kind
  • Orchestate and execute catering events
  • Obtain and maintain catering clientele
  • Perform and/or oversee regular inventory procedures, order taking, and food waste control
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
  • Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees 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
  • Make employment and termination decisions
  • Continually strive to develop staff in all areas of managerial and professional development
  • Supervise and participate in kitchen and dining area cleaning
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
  • Compile and balance cash receipts at the end of day/shift
  • Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program
  • Ensure all products are received in correct unit count and condition
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests
  • Resolve customer complaints regarding food service
  • Assist Marketing team in developing an carrying out restaurant marketing, advertising and promotional activities and campaigns
  • Schedule and conduct periodic meetings with employees to discuss and/or correct problem areas or areas of concern

Skills & Requirements

  • Three or more years of restaurant management experience
  • Two or more years of catering experience
  • Outstanding leadership and coaching abilities
  • Excellent communication and people skills
  • Assess staffing needs, staff scheduling, and training
  • Monitor inventory and purchasing
  • Assessment and maintenance of COG's and Labor Costs
  • Marketing development and advertising knowledge
  • Maintain and enforce sanitation standards and procedures
  • Experience with POS systems, Microsoft Office based financial reporting
  • Be able to reach, bend, stoop and frequently lift up to 50 pounds
  • Must be able to work in a standing position for long periods of time (up to 8 hours)
  • Must have the stamina to work a minimum of 50 hours a week
  • Must have valid driver's license and be ServSafe certified