General Manager

The General Manager at Campero is responsible for overseeing the entire restaurant's operations, ensuring high standards of customer service, maintaining safety and food quality, managing staff schedules and payroll, and resolving any on-site challenges. This role also emphasizes creating a motivating environment for both customers and employees.

To apply for the General Manager position at Campero, you must be at least 18 years old, fluent in English and Spanish, and ideally have over a year of experience in similar roles. Having a Food Handlers Card or ServSafe Certification is preferred, along with physical capability to lift and stand for long periods.

At Campero, the General Manager plays a crucial role in ensuring customer satisfaction by actively engaging with guests for feedback, promptly addressing complaints, and fostering a team committed to outstanding service standards. The manager's ability to lead and inspire the staff is vital in maintaining a cheerful dining atmosphere.

The starting pay range for the General Manager position at Campero is from $55,000 per year. Compensation may vary based on your experience and relevant skills.

A successful General Manager at Campero is someone who balances passion for service with strong leadership skills. They thrive in fast-paced environments, possess excellent problem-solving abilities, and can create a supportive team culture while efficiently managing restaurant operations.

As a General Manager, it’s crucial to assess the urgency and importance of tasks. I prioritize customer satisfaction and daily operations first, while keeping an eye on long-term goals, allowing my team to tackle tasks effectively.

I have over a year of experience managing teams, where I focus on open communication and collaboration. I believe in providing constructive feedback and recognizing achievements to foster growth.

I believe addressing conflicts early on is key. I would meet with the involved parties to understand both perspectives, mediate the conversation, and guide them towards a mutually beneficial solution.

I strictly adhere to safety protocols and ensure that staff is trained thoroughly. Regular audits, checklists, and a culture of accountability among staff members help maintain those high standards.

When faced with a complaint, I actively listen to the customer's concerns, express genuine empathy, and ensure I resolve the issue to their satisfaction. Following up with them helps reinforce their trust in our service.

I believe in fostering a positive team culture through open communication, recognition of hard work, and creating opportunities for team-building. I also value each team member’s input.

My approach to staff training is hands-on. I blend operational tasks with mentorship, ensure they understand their roles, and encourage continuous learning to help them advance.

I regularly review financial reports to identify trends and areas for improvement. I believe in smart purchasing and waste reduction to optimize operational costs without compromising quality.

I have experience reviewing P&L statements regularly, analyzing revenue and expenses, and making informed decisions to improve profitability while maintaining service standards.

I’m motivated by the opportunity to create memorable dining experiences and to see my team succeed. The combination of customer satisfaction and team growth fuels my passion for this role.