General Manager

Hacienda Colorado

  • Englewood, CO
  • $65,000-75,000 per year
  • Permanent
  • Full-time
  • 1 month ago
Why Hacienda Colorado?
  • Pride in the brand: At Hacienda Colorado, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen. You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.
  • Growth opportunities: Hacienda Colorado is a growth company with a management career ladder, consistently opening 2-3 restaurants each year. Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.
  • Competitive salary and benefits: We value our team and offer a very competitive salary and benefits package subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions, including health insurance, Instant Pay Card / Earned Wage Access, retirement plans, and more.
  • Work-life balance: As a Restaurant Manager at Hacienda Colorado, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.
Job SummaryAre you looking for an exciting opportunity to be part of a dynamic team in an upscale casual dining environment? Hacienda Colorado is seeking experienced and passionate Restaurant Managers to join our team and help us create Mexican memories for our guests.The Restaurant General Manager is responsible for the overall success of the restaurant, ensuring excellence in every aspect from the team to the guests to the product. They oversee the implementation of company standards, programs, and policies, with a focus on maintaining high-quality standards, maximizing guest satisfaction, driving sales growth, achieving profitability, and upholding facility maintenance.ResponsibilitiesFinancial:
  • Oversee daily operations, including ordering, purchasing, receiving, storage, food preparation, guest relations, business flow, and service standards.
  • Ensure accuracy of cash handling, change orders, bar banks, and tip reconciliation.
  • Manage inventory reporting, resolve variances, and utilize tools for forecasting business and product needs.
  • Forecast sales and labor budget on a periodic basis and finalize end-of-period numbers.
  • Supervise restaurant invoicing process and handle vendor communication regarding credits, shortages, and quality.
  • Collaborate with the Director of Operations on significant issues related to crew, property, finance, and guest experience.
  • Drive development of incentive programs, sales generation, and marketing services.
  • Manage scheduling for restaurant crew and approve time-off requests for managers and supervisors.
  • Maintain accurate records of crew timekeeping and ensure adherence to company standards.
  • Approve payroll, overtime, penalties, and compensation structure changes for the crew.
Quality Assurance:
  • Ensure all food and beverage products meet company recipe and quality standards.
  • Monitor timing standards during production (expo) and ensure compliance with health and safety regulations.
  • Take ownership of performance in EcoSure and Health Department scores/visits.
Management:
  • Demonstrate professionalism and ethical behavior, displaying emotional maturity.
  • Exhibit integrity, taking responsibility for actions and behaviors.
  • Provide clear instructions and explain the reasoning behind directives.
  • Uphold company image standards and lead by example.
  • Hold individuals accountable and provide appropriate coaching.
  • Conduct daily coaching of management to the crew.
  • Review comps, voids, and adjustments and develop action plans for recurring issues.
  • Conduct weekly manager meetings and review results to enhance communication and alignment.
  • Set departmental goals, follow up with managers, and make course corrections when necessary.
  • Interact with guests to build loyalty and ensure return visits.
  • Ensure pre-shift meetings occur daily for the front-of-house (FOH) staff.
  • Actively manage labor to ensure proper staffing levels on a shift-to-shift basis.
  • Conducted interviews and made final hiring decisions for new crew members.
  • Conduct annual performance reviews for all managers.
  • Enforce progressive discipline according to company standards.
  • Support and develop team members, driving developmental programs.
  • Handle paperwork for new hires and submit terminations through Paylocity.
  • Represent the restaurant in GM meetings and conference calls.
  • Formulate restaurant and operational policies to enhance business.
  • Investigate and resolve crew and guest complaints.
  • Make final decisions on transfers to other departments or locations.
Essential Skills
  • Ability to positively influence their restaurant through effective leadership skills.
  • Ability to resolve and drive resolution for simple and complex conflicts with crew, managers, and Guests.
  • Ability to exercise common sense, creativity, and impartiality when making decisions.
  • Ability to be well organized, maintain concentration, and think clearly despite frequent, stressful, or unusual interruptions.
  • Ability to effectively communicate with all levels of the organization.
  • Possesses basic math and accounting skills and reads basic financial statements.
  • Ability to effectively manage projects, often more than one at a time.
Qualifications
  • At least 21 years of age.
  • At least 2-4 years of full-service management experience (AUV of $4M+).
  • Demonstrated track record of maintaining long-term employment and stability in current and previous positions.
  • College degree in a related field, i.e., business or hotel and restaurant management, preferred.
Physical RequirementsAbility to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:
  • Ability to lift up to 40 lbs., 10-20 is typical.
  • Ability to carry product up to 120 feet.
  • Ability to reach up to 6 feet, 2-4 is typical.
  • Ability to work off counter heights of 36 - 42 inches.
  • Ability to move through 24-inch aisles and spaces as small as 12 inches.
Company OverviewUncle Julio's Restaurant Group, parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingredients and authentic recipes to create its signature taste. With a successful track record over the past 30 years and 43 restaurants in twelve states, Uncle Julio’s restaurants are defining the polished casual Mexican industry and continue to expand.We are an Equal Opportunity Employer.

Hacienda Colorado