Matter General Manager
Job Summary:
The General Manager is responsible for the day-to-day operations of the restaurant, ensuring high-quality food preparation, efficient service, adherence to food safety standards, and revenue growth. This role requires a strong understanding of guest service, kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The General Manager will oversee all staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to guest satisfaction and operational excellence
Leadership Ascension Strategy:
Growth at Matter is not just about adding restaurants; it is about scaling our commitment to health-conscious hospitality while providing a clear, documented path for our leaders to grow alongside the brand. The New Market General Manager will have the opportunity to take on more responsibility incrementally as they demonstrate mastery of each step along the development path
Responsibilities:
Kitchen Operations:
Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality
Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction
Ensure all food items are prepared according to recipes, portion sizes, and quality standards
Monitor food inventory, place orders, and minimize waste through proper handling and storage
Conduct regular quality and safety checks on ingredients and finished products
Maintain a clean and organized kitchen environment, adhering to company and DOH regulations
Team Leadership & Training:
Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols
Supervise and motivate staff, fostering a positive and collaborative team atmosphere
Delegate tasks effectively and ensure all team members understand their responsibilities
Provide ongoing coaching and feedback to improve staff performance
Schedule staff to ensure adequate coverage
Inventory & Cost Control:
Monitor food costs and actively work to reduce waste and optimize inventory levels
Conduct regular inventory counts and reconcile with sales data
Identify opportunities for cost savings without compromising quality or availability of ingredients
Food Safety & Compliance:
Ensure strict adherence to company and DOH regulatory guidelines
Implement and maintain proper food handling, storage, and temperature control procedures
Maintenance & Equipment:
Customer Service:
Marketing & Revenue Generation:
Drive customer acquisition and revenue growth
Oversee local marketing outreach and community partnerships
Liaise with the Marketing team to align local execution with the broader marketing strategy
Manage and execute third-party partnerships
Qualifications:
Proven experience (3 years) as a General Manager or similar role in a restaurant setting
In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment
Solid understanding of food safety principles and practices
Strong leadership, communication, and interpersonal skills
Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously
Excellent problem-solving and decision-making abilities
Flexibility to work various shifts, including evenings, weekends, and holidays
Basic computer skills for inventory management and scheduling
Physical Requirements:
Education:
