Restaurant General Manager - job 1 of 11

As a Restaurant General Manager at Pilot Company, you will be responsible for overseeing the financial and operational performance of the restaurant. This includes ensuring excellent hospitality and guest service, creating a positive work environment for team members, and implementing critical human resource decisions. You'll also perform P&L analysis and control inventory to maintain high standards of operations.

To qualify for the Restaurant General Manager position at Pilot Company, you should have 2-3 years of management experience in the retail, restaurant, grocery, or service industry with demonstrated responsibility for financial results. Previous management proficiency in a high-volume setting with P&L accountability is essential. Strong leadership and customer service skills are a must, along with the ability to work a flexible schedule.

Restaurant General Managers at Pilot Company enjoy a comprehensive benefits package that includes a fuel discount, a nationwide medical plan (including dental and vision), 401(k) plans, flexible spending accounts, adoption assistance, tuition reimbursement, and a flexible schedule. We aim to support our team members both personally and professionally.

Yes, applicants for the Restaurant General Manager role at Pilot Company must be willing to relocate. This is essential to ensure that you can fully engage with the local team and community, maximizing your impact in this high-energy position.

Pilot Company prides itself on a people-first culture that fosters integrity, accountability, and a commitment to serving others. As a Restaurant General Manager, you will embody these values and play a vital role in creating a welcoming environment for both guests and team members, ensuring a successful operation with high morale.

To ensure excellent hospitality and guest service, I focus on training my team with a strong emphasis on best practices in customer interaction. I also prioritize open communication to address any guest concerns promptly, and I believe in leading by example to motivate my staff to deliver their best.

Absolutely! When conflicts arise, I first approach the situation with empathy and an open mind. I gather both parties to understand their perspectives and facilitate a constructive conversation, guiding them to find common ground. This approach not only resolves the conflict but strengthens team unity.

I would implement a combination of regular audits, effective ordering processes, and employee training to ensure everyone understands the importance of inventory control. Additionally, leveraging technology for real-time reporting can help us maintain optimal stock levels and reduce waste.

I approach financial analysis as a crucial part of decision-making. I regularly review P&L statements, identify trends, and look for areas of improvement. Additionally, I involve my team in discussions about financial goals to instill a sense of ownership and accountability.

Fostering a positive work environment starts with open communication and recognition of my team's achievements. I encourage feedback and suggestions, promote teamwork through team-building activities, and ensure that all voices are heard, creating an atmosphere where everyone feels valued.

Dealing with a dissatisfied customer involves listening attentively to their concerns, empathizing with their situation, and finding a resolution that meets their needs. I always follow up to ensure they feel heard and appreciated, which often turns a negative experience into a positive one.

My experience managing high-volume restaurants has taught me the importance of efficiency and organization. I ensure that we have streamlined operations in place, regularly train staff on speed and service, and monitor our workflow during peak hours to maintain quality.

My leadership style is collaborative and supportive. I believe in empowering my team by involving them in decision-making processes and fostering an inclusive environment where everyone can contribute ideas. This builds trust and enhances team performance.

Staying organized is key to success. I prioritize my tasks using a combination of digital tools and checklists, setting short- and long-term goals. I also delegate responsibilities effectively, so my team can manage their areas and keep operations running smoothly.

I am motivated by the opportunity to impact both my team and our customers positively. Seeing my team grow and succeed, while delivering outstanding service to our guests, drives me to continuously strive for excellence in all aspects of the restaurant.