General Manager - Haven Hot Chicken - New Haven, CT

Haven Hot Chicken (HHC) General Managers are passionate, dedicated, and enthusiastic leaders that bring the best possible guest experience while delivering the best Nashville style Hot Chicken and Not Chicken that the world has ever seen! They do this by building a store that empowers their Team Members, Key Holders, Trainers, Shift Leads and Assistant General Manager to work together in the consistent delivery of Haven’s Standards of Excellence. General Managers are relentless in strengthening their team’s knack to live the Haven values for the benefit of their guests and each other. They seek continuous improvement by applying rigor to their business analysis and implement change as needed for the long term growth and success of HHC.

Responsibilities

• Deliver Havens Standards of Excellence by collaborating with your fellow Store and District Leadership Team members to deliver quality food and celebrate experiences across all areas of the restaurant.
• Maintain the company's positive reputation by communicating in person or in company systems with guests that provide both positive and constructive feedback and recover guests that did not receive unreasonable hospitability.
• Communicate cross functionally with other stores, support services, District Manager and senior management to share best practices, escalate issues, ask for support and celebrate successes.
• Cultivate a work environment that is positive, ensures inclusivity and promotes food & team safety.
• Lead the creation of high-performance teams, identifying and developing leaders at multiple levels within the operations, including supporting the development and training of future team members and leaders for new store openings.
• Maintain proper staffing levels through ongoing team assessments and recruiting to ensure successful scheduling to meet the needs of the business, the needs of the team and to achieve labor budget.
• Coach and hold people accountable to HHC’s Standards of Excellence and policies outlined in the HHC Team Member Handbook.
• Be connected to your store team by leading meetings, maintaining open communication channels, recognizing positive performance, and supporting them through both exemplary and challenging times.
• Deliver profitability through problem solving, resource management and implementing procedures to promote sales growth, reduce costs, and increase productivity.
• Diligence in recognizing both standard gaps or gaps to established goals through business analysis and auditing of systems and processes.
• Collaborate with the District Manager to build monthly action plans to close identified standard gaps and gaps to established goals and use the plan, do, check, adjust cycle to achieve results.
• Manage inventory to meet quality standards, guest demands and achieve COGS budget.
• Ensure all Haven cleanliness standards are met both inside and outside the restaurant.
• Live the HHC General Manager routine to achieve daily, weekly, monthly and quarterly objectives.
• Delegate and or execute daily operational tasks including: hosting pre-shift meetings, host weekly store leadership meetings, banking & cash handling, assigning team break times, sales tracking, calculating food preparation par setting, placing and receiving of orders,labor management, audit restaurant stations, equipment maintenance and maintaining store organization.
• Other duties as assigned by their direct manager and or senior management.

Requirements

• Be positive, have a willingness to learn and grow every day.
• Dedicated to delivering unreasonable hospitality.
• Ability to understand and follow all company policies and procedures.
• Be flexible to work morning and night shifts, weekends and holidays.
• 5 years experience in a General Manager role, preferably in the food service or hospitality industry.
• P&L accountability with a proven track record of achieving results.
• Basic working knowledge google sheets & excel required.
• Positive track record of effective training of direct reports and ongoing coaching and development of teams.
• Working knowledge of restaurant systems: POS, LMS, inventory management and labor management.
• Food Manager Certification.
• Able to work 50 - 55 hours a week.
• Must be able to stand for up to 8 hours a day.
• Must be able to lift up to 25 pounds and on occasion 50 pounds.

Compensation & Benefits

• Pay range: $75,000 - $85,000
• Quarterly bonus plan ($4K - $7K pending business results)
• Initial training consists of 8 weeks
• Opportunity for promotions (based on performance)
• Time Off: 10 PTO, 5 sick and 5 flex days per year
• Health Benefits available after 90 days of employment
• 401K savings plan with matching offered after 6 months of employment
• Shoes for Crews
• Employee discounts on meals and merchandise
• Employee referral bonus, $1000

Pay: $75,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift:

• 10 hour shift

Application Question(s):

• In your opinion what makes for a strong team culture in a restaurant?
• What are key components to great customer service?
• Can you tell me about a time where you led a team to work together during a stressful situation to create a great guest experience?
• Tell to me about your experience managing a P&L and ability to hit key business targets.

Work Location: In person

Salary : $75,000 - $85,000