Overview The General manager leads the restaurant to ensure a customer centric high performance and agile operation that promotes customer loyalty. Represents Campero as the local face of the brand. Responsible of the ins and outs of running a successful Campero restaurant. Responsibilities • Establish objectives and goals for operations and supervise daily shift operations • Procures the implementation of best practices regarding the operation • Models Passion for Service, establishing an engaging dynamic with customers and employees at the restaurant • Attends and resolves problems as they appear in the restaurant operation • Involves himself in the operational and technical training of employees • Provides timely performance feedback and ensures the team is developing according to plan, ensuring incoming staff complies with company policy • Maintains safety and food quality standards • Verifies customer satisfaction/Handles customer complaints, interacting with guests to get feedback on product quality and service levels • Organizes schedules, keeps track of employees’ hours and records payroll data • Places orders from vendors • Take full ownership of the restaurant's P&L, ensuring that the restaurant operates within budget and meets financial targets. • Oversee all financial aspects of the restaurant, including sales performance, cost control (labor, food, and supplies), and profitability. • Monitor daily, weekly, and monthly financial reports, identifying variances and taking corrective actions to ensure the restaurant remains financially healthy. • Ensures all end of day cash outs are correctly completed • Coordinates daily front- and back-of-house restaurant operations • Controls operational costs and identifies ways for operational efficiency • Coordinates recruitment, selection and onboarding to maintain a complete team in the restaurant • Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils. • Follows and abides by all safety rules, policies, and procedures Qualifications • • High School Diploma or equivalent required; Associate’s or Bachelor’s degree in Business, Hospitality Management, or related field preferred. • 1+ years of experience in a management position within the QSR industry, with direct responsibility for P&L management. • Proven track record of successfully managing restaurant financials, including controlling food cost, labor cost, and driving profitability. • Exhibits exceptional leadership skills, including experience in managing, coaching, and developing teams. • Demonstrates a deep commitment to guest satisfaction, with a track record of delivering excellent customer service and driving a customer-first culture across the team. • Fluent in English & Spanish (required) • Ability to lift and push 50 lbs. • Ability to stand for long periods • Flexibility to work nights, weekends, and holidays • Preferred: Food Handlers Card/ ServSafe Certification • Ability to work with computers • Must follow the company Personal Care and Hygiene policies. • Reliable transportation with a current driver’s license is required • Occasionally support other stores Expected Behaviors • Friendly, welcoming attitude / Models customer orientation for other employees • Must have excellent interpersonal communication skills to work with others • Energetic Team Leader: Exceptional leadership skills with experience in managing, coaching, and developing a team to drive both performance and engagement. • Promotes a culture of operational excellence and Passion for Service • Anticipates and prevents problems with a proactive attitude • Sense of urgency • Attention to details • Proactively help where it is most needed in the restaurant Pay Range USD $65,000.00 - USD $70,000.00 /Hr. Pay Rate