General Manager - Big Buns D#@! Good Burgers
OverviewWho We Are:It started with a road trip.While traveling cross-country in 2002, Craig Carey couldn't help but notice that every town he visited had a "best burger." In fact, the regional differences of each burger he had experienced during his trip made him wonder, why was there no restaurant that served more than one style of burger? This simple question became the beginning of our journey.Our first location.In 2005, Craig teamed up with Tom Racosky, an experienced Chef from Houston's (now Hillstone), and together they started to mold their vision for Big Buns Damn Good Burgers, a modern "burger joint" with a rotating selection of delicious burgers and craft beer that felt more like a backyard party than a restaurant.In June of 2007, Big Buns opened its first location in Ballston, Arlington and over the years became a neighborhood fixture. Nearly a decade later, Craig and the growing team spoke about the original vision for Big Buns and began to wonder, what would the restaurant look like today if they could do it all over again? A decade later.This simple question inspired a new look and two more Big Buns locations at the Village at Shirlington (2018) and Wiehle-Reston Metro Plaza (2021). The new restaurants were filled with bright colors, murals and bold sound. Dining rooms and patios came standard with communal tables and beer garden vibes. Newly added beer taps and frozen slushie machines fueled the party-like atmosphere. While some things changed, other things remained the exact same, like the commitment to their founding mission - to serve the world's most delicious + innovative burgers while sharing the idea of an inclusive backyard party with our amazing guests.Our real secret sauce.People often want to know the reasons why we've been successful over the years. More often than not, our answer is pretty disappointing because we have no secrets, just a set of core beliefs that have helped guide us. Who's behind Makers Union? Glad you asked! We are a restaurant group based in Reston, Virginia, called Thompson Hospitality. We own, operate, and lose constant sleep over several local restaurant brands, including matchbox, Makers Union, Hen Quarter and The Rub Chicken + Beer. Our business was founded twenty-eight years ago on the belief that a successful hospitality business can be built by empowering our fellow team members to do whatever it takes to make our guests happy. We just happen to make GREAT food and drinks too!The General Manager (GM) is responsible for the success of every operational aspect of a restaurant with a focus on guest service, staff development, cost management and profitability. These areas include: Modeling and driving excellence in hospitality and food service Overseeing financial and operational effectiveness of a location Selecting, training, developing, motivating, coaching and recognizing staff for operational excellence Facilities maintenance Community relations Developing your FOH-Manager into a GM The GM implements objectives for providing high quality, consistent, service and product execution. The GM ensures that cost goals, budgeting guidelines and service standards are met by coaching and developing his or her team. The GM is responsible for creating an environment that is conducive to providing an outstanding dining experience for the guest and a symbiotic work place that is committed to growth and development of its employees.The GM adheres to and supports our management systems, practicing and sharing our core beliefs. He/she enforces company policies, procedures, and performance standards with fairness and consistency, while functioning as a role model, counselor and leader within the restaurant.