Description

We are looking for future leaders who are ready to grow with our brand!

At Tocaya we use bold flavors and the best ingredients to proudly create our signature "Modern Mexican" cuisine. Our versatile menu is rooted in traditional Mexican recipes and naturally accommodates a variety of preferences including vegan, vegetarian, and gluten-free.

Our methods and flavor-focused menu inspire a growing group of loyal guests who join us multiple times a week, eager to introduce the Tocaya experience to their friends as well.

The General Manager is in charge of managing the Front and Back of the House Teams for Tocaya as well as driving marketing efforts locally for the brand. They are responsible to effectively manage the profitability of Tocaya, as well as drive top line sales, customer experience, and brand direction. The General Manager must lead the management team in a clear direction as well as execute all business functions related to Tocaya.

General managers are also fully capable of interviewing, hiring and training staff, submitting nightly reporting (including large monetary handling), and being fully versed in, and capable of performing, all positions as needed in addition to assisting guests and handling guest complaints.

General Manager reports to VP of Operations and Director of Culinary Operations regarding all business Operations & Tocaya day to day Operations. General Manager directly oversees the Executive Chef and all supervisors

Setting the tone:

• Successful GMs know the importance of leading a team with positivity and "leaving our baggage at the door."

• Establish effective and positive communication with all managers and team members.

• Develop & maintain relationships with all vendors for Tocaya

• Develop & maintain business relationships with all neighboring business’

• Point of contact for all Human Resources related issues for staff and management

• All guest complaints are handled and responded to within reasonable appropriate timelines

Store Operations:

• Managing high volume restaurants, fast casual preferred but not necessary

• Overseeing store-level Profit & Loss and hitting budgets

• Hiring, training and growing teams - we are an incubator for employee growth and success

• Ensure all processes for venue management are in place and executed on daily basis

• Ensure venue is always up to code with State & Federal regulatory bodies

• Ensure all venue managers are appropriately trained and up to date with current procedures

• Complete all administrative duties as outline and assigned by VP of Operations

• Ensure POS Systems are properly setup and running at all times

• All Maintenance issues reported and handled in timely manner

• Maintain a clean, organized and stocked environment.

• Ensuring that the store maintains customer service standards and team members adhere to meal and break policies.

• Ensures all cash handling procedures are upheld. Is accountable for store funds.

• Consistently sets an example for all team members by adhering and enforcing policies.

• Effectively implementing new menu rollouts and educating team members on said rollouts.

• Promotes and enforces safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur.

• Reports potential safety hazards and operational inconsistencies

Service:

• Proactive in handling difficult customer complaints, leading a team in providing outstanding guest service and acting as an ambassador for the company.

• Ensures that all team members strive to develop a personalized rapport with guests.

• Effectively and proactively resolves guest complaints and enters into any position that may need to be filled so as to provide an excellent experience for the guest. Investigates and resolves guest incidents, documenting if necessary.

• Consistent and positive coaching of supervisors and team members throughout a shift.

Product:

• Tastes products during a shift for quality.

• Follows and enforces all company recipes.

• Ensures all team members have the most up to date menu and SOP education.

Qualifications:

• 3 -5 years in a management or supervisory role preferably in a quick service restaurant

• Previous work in the hospitality industry; have a passion for service and understand what is needed to provide a high level of hospitality

• Can lead and deliver a high performance team environment

• Organized and detail-oriented & strong interpersonal and communication skills

• Basic computer skills required.

• Capable of working overtime, weekends, evenings, and special events as needed.

• Knowledge of the industry and relevant health and safety regulations. Current manager handler card preferred

• Leadership skills and ability to make decisions quickly and under pressure.

Requirements

• Must be able to lift up to 50 lbs, and frequently lift and bend from the waist.

• Must be able to stand for long periods.

• This position requires frequent use of hands and arms in repetitive motions.
• Regularly required to handle hot food and alcoholic beverages.

• High school diploma or GED is preferred.