General Manager

Benefits:

• Bonus based on performance
• Competitive salary
• Employee discounts
• Paid time off

Fat Olives is currently seeking a full time General Manager. The ideal candidate will posses strong leadership skills and the ability to guide and inspire the staff. This position will require an understanding of the food & hospitality industry. Strong organizational skills to and problem-solving abilities for unexpected circumstances, such as staffing shortages or unhappy customers is a must. Financial knowledge to manage the budget effectively and keep the restaurant profitable and analytical skills to interpret reports and make data-driven decisions will be critical to the success of the General Manager.
As the General Manager, you will be responsible for, but not limited to:

• Overseeing daily restaurant operations & ensure an efficient and smooth workflow
• Ordering all necessary product (food, bar & n/a beverage), monitoring price fluctuation & proper storage, with accurate invoice costing
• Execution and supervision of all opening/closing duties and sidework
• Coordination and execution of interviews, hiring, training, terminating of all personnel- with General Manager
• Knowledge of all food preparation, management of all food products, storage of food products per Coconino County Health Department
• Correct Management of all food specials
• Coordination/communication of all repair and maintenance of entire property with general manger
• Appropriate communication/email with office manager/controller Kim Lopez
• Balancing cash and daily deposits
• Maintaining a clean, organized work environment
• Coordination of all evaluations for both FOH and BOH (30 day, 60 days, 6 months, annual) with assistant manager & kitchen manager
• Supervision of all FOH and BOH schedules
• Conduct regular staff meetings to communicate updates, address concerns, and provide feedback
• Coordination of weekly communication with office manager and owners (via phone, e-mail or mail)
• Coordination, communication and Scheduling/preparation/supervision of all onsite catering to include but not limited to patio/chefs room
• Monthly inventories of Food, N/A Bev, Liquor- to be reported to office manager no later than the 2nd of every month

Experience

• Minimum of 3 years of experience in restaurant management or a related field
• Strong knowledge of restaurant operations, including front-of-house and back-of-house procedures
• Experience with interviewing, hiring, and training restaurant staff
• Proficiency in using Toast POS or similar point-of-sale systems
• Knowledge of pizza techniques is a plus
• Familiarity with bartending techniques and mixology is an advantage
• Culinary background or experience in food production is preferred
• Excellent customer service skills with the ability to handle difficult situations professionally
• Strong leadership abilities with the capacity to motivate and inspire a team
Degree in hospitality management or a related field is desirable but not required

Benefits

• The work week will consist of a 40-45 hour schedule.
• Annual salary of $70,000-$75,000
• Two weeks paid vacation
• Health care allowance
• Semi annual bonuses based on health department scores, profitability, food cost, labor, etc.

If you are passionate about the restaurant industry and have the skills and experience required for this role, we would love to hear from you.