OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we exist to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported. 

GENERAL SUMMARY

The General Manager of Lulu's Kitchen is responsible for the overall leadership, management, profitability, and operational success of the entire Lulu's Kitchen facility. This position provides direct oversight of all front-of-house and back-of-house operations, including dining service, drive-thru operations, catering services, coffee and beverage operations, food production, inventory management, staff development, guest experience, facilities oversight, financial performance, and strategic growth initiatives. This role combines the hands-on operational leadership of a restaurant manager with the strategic business leadership.

The General Manager is responsible for creating an exceptional guest experience while driving operational excellence, financial performance, employee engagement, and community impact. The ideal candidate is a servant leader who thrives in a fast-paced environment, is passionate about hospitality, demonstrates strong business acumen, and can effectively lead a diverse team while ensuring Lulu's Kitchen remains a premier dining and catering destination.

St. Matthew’s House is a faith based 501(c)(3) charitable organization that exists to transform lives in a spiritual environment that is both compassionate and disciplined.

ESSENTIAL LEADERSHIP TASKS

Operational Leadership

• Direct and oversee all daily operations of Lulu's Kitchen.
• Lead all front-of-house and back-of-house departments to ensure seamless operations.
• Ensure exceptional food quality, service standards, cleanliness, and guest satisfaction.
• Oversee drive-thru operations, dining room service, coffee and beverage operations, catering, and special events.
• Establish and maintain operational procedures, standards, and best practices.
• Lead by example and actively participate in operations when needed.
• Foster a culture of accountability, teamwork, professionalism, and hospitality.

Financial Management

• Maintain full responsibility for restaurant profitability and financial performance.
• Develop and manage annual operating budgets.
• Analyze financial reports, profit and loss statements, labor costs, food costs, and key performance indicators.
• Implement strategies to improve revenue growth, operational efficiency, and profitability.
• Monitor inventory levels and cost of goods sold.
• Oversee payroll administration, cash handling procedures, and financial controls.
• Forecast sales and labor needs to optimize performance.

People Leadership

• Recruit, hire, develop, coach, and retain a high-performing team.
• Lead managers, supervisors, culinary staff, servers, baristas, cashiers, and support personnel.
• Conduct performance reviews and establish professional development plans.
• Create staffing plans that support operational needs and business growth.
• Promote a positive and engaging workplace culture.
• Ensure compliance with all employment policies and workplace standards.

Guest Experience & Hospitality

• Champion a culture of exceptional hospitality and customer service.
• Build strong relationships with guests, community partners, and vendors.
• Address guest concerns promptly and professionally.
• Ensure consistency of service standards across all customer touchpoints.

Strategic Planning & Growth

• Identify opportunities for increased revenue and operational improvements.
• Evaluate market trends and customer preferences.
• Develop and implement initiatives that drive business growth.
• Collaborate with executive leadership on long-term strategy and operational objectives.
• Support new programs, partnerships, events, and catering opportunities.

Food Safety & Compliance

• Ensure compliance with all local, state, and federal regulations.
• Maintain ServSafe and food safety standards throughout the facility.
• Conduct regular inspections and operational audits.
• Ensure workplace safety and risk management practices are followed.
• Maintain all licenses, certifications, and permits required for operation.

Facility Management

• Maintain overall responsibility for the condition and appearance of the entire Lulu's Kitchen facility.
• Coordinate maintenance, repairs, equipment servicing, and vendor relationships.
• Ensure all dining, kitchen, storage, and exterior areas are maintained to brand standards.
• Protect company assets and oversee facility security practices.

Education:

• Associate's degree required; Bachelor's degree in Business Administration, Hospitality Management, Restaurant Management, Culinary Management, or related field preferred.

Experience:

• Minimum 5 years of progressive restaurant leadership experience.
• Minimum 5 years in a multi-department management role with full operational accountability.
• Demonstrated success managing restaurant financial performance and profitability.
• Experience in catering, drive-thru operations, high-volume food service, and special events preferred.
• Experience opening, expanding, or improving restaurant operations preferred.
• F&B POS system, Word processing, Excel, CaterEase

Skills/Aptitudes:

• Strong leadership and team-building abilities.
• Proven financial management and business planning skills.
• Comprehensive understanding of restaurant operations.
• Strong communication and interpersonal skills.
• Ability to analyze data and drive results.
• Excellent problem-solving and decision-making abilities.
• Strong organizational and project management skills.
• Ability to thrive in a fast-paced environment and adapt to changing priorities.

License/Qualifications:

• ServSafe Food Protection Manager Certification required or ability to obtain within 90 days of hire.
• Valid driver's license required.

Confidentiality:

• Works with confidential information

Physical Demand:

• Ability to stand and walk for extended periods.
• Frequent bending, reaching, lifting, carrying, and moving equipment and supplies.
• Ability to lift up to 25 pounds regularly and up to 50 pounds occasionally.
• Ability to work in kitchen, dining, storage, and outdoor environments as needed.

Working Conditions:

• Fast-paced restaurant and catering environment.
• May require evenings, weekends, holidays, and special event coverage.
• Frequent interaction with employees, guests, vendors, and community partners.
• Exposure to kitchen equipment, temperature variations, and outdoor conditions.

Travel:

• Travel is required in this role. This role is required to maintain primary auto insurance minimum liability limits of $100,000/$300,000 bodily injury, $100,000 property damage or $300,000 combined single limit.
• Must be an approved St. Matthew’s House driver.