General Manager

Job Description

General Manager | Snooze

The Tone:
This is a full-time role at Snooze, located in a restaurant location. Snooze is a company that has been flipping the script on breakfast as OG brunch leaders, powered by culinary creativity, unmatched hospitality, and a passion for communities. This role is crucial as the General Manager is the face of Snooze, serving as the lighthouse for all restaurant operations, morale, and guest satisfaction, directly impacting the success and growth of the business. You will be instrumental in fostering genuine care and radical hospitality for Guests and Snoozers alike.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person, restaurant location
• Pay: $75,000–$90,000 yearly
• Mission: The General Manager is responsible for the overall success and operation of a Snooze restaurant, ensuring objectives in sales, costs, labor, guest service, and community engagement are met.
• Tech Stack: Point of Sale system

What You’ll Actually Do
• Direct Operations: Lead the planning, organizing, training, and leadership necessary to achieve restaurant objectives in sales, costs, labor, and guest satisfaction.
• Develop Staff: Cultivate a positive work environment, recruit new team members, train and develop all staff in managerial and professional skills, and administer corrective action consistently.
• Ensure Guest Experience: Guarantee all guests receive responsive, friendly, courteous, and exceptional service, upholding Snooze standards for product quality and cleanliness.
• Manage Financials: Monitor and control financial aspects to meet objectives, prepare all required paperwork, and adhere to cash handling and reconciliation procedures.
• Engage Community: Develop and execute local marketing, advertising, and promotional activities, fostering relationships with community organizations to bond Snooze to the local community.

The Must-Haves
• Background: Manager level. Must be 21 years of age with knowledge of food, beverage, and service operations.
• Experience: At least 4+ years of operations and leadership experience. Ability to commit to 50 to 55 hours of work per week.
• Skills: Excellent basic math skills, proficient in operating a cash register and Point of Sale system, and ability to communicate clearly in the restaurant’s predominant language.