General Manager

Overview

The Restaurant General Manager is responsible for creating a culture that reflects the company values. The Restaurant General Manager manages daily restaurant operations, including selection, development, and performance management of employees. The Manager also oversees inventory and ordering of food and supplies, optimizes profits, and ensures guests are satisfied with their dining experience. The Restaurant General Manager reports to the District Manager.

Primary Responsibilities

FINANCIAL

• Adhere to company standards and service levels to increase sales.
• Manage costs to meet budget targets focusing on cost of sales, labor costs, and cash over/short.
• Analyze variances and initiate corrective actions with a high sense of urgency.
• Ensure completion of all financial and personnel/payroll related administrative duties accurately, on time, and in accordance with company policies and procedures.

FOOD SAFETY AND PLANNING

• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures and complying with health and legal regulations.
• Ensure consistent high quality food preparation and service.
• Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Maintain accurate inventory and control cost of goods.
• Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule delivery of food and supplies.
• Possess ServSafe certification and uphold all ServSafe guidelines.
• Complete weekly Food Excellence Self-Assessment.

GUEST SERVICE

• Ensure positive guest service in all areas. Respond to complaints and take appropriate actions to turn dissatisfied guests into repeat guests.

OPERATIONS

• Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents. Complete accident reports promptly and notify Medcor in the event of a worker injury.
• Manage shifts which include daily decision making, scheduling, and planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Complete one Food Excellence audit on the restaurant each week.

PERSONNEL

• Recruit, select, train, assign, supervise, coach, counsel, and, when necessary, terminate employees.
• Ensure all employees complete required training.
• Communicate job expectations, plan, monitor, and enforce policies and procedures.
• Develop employees by providing ongoing feedback and establishing performance expectations.
• Maintain accurate, up-to-date staffing plans and prepare schedules to keep the restaurant fully staffed for all shifts.
• Conduct a monthly meeting with staff.
• Develop employees to become Shift Leaders and future General Managers.

Accountabilities

• Maintain compliance with all state, local, and federal regulations, as well as company policies and procedures. Perform loss prevention audits to ensure all laws are being followed.
• Uphold company purpose and values.
• Keep District Manager promptly informed of all issues (problems, unusual matters, and positive events) and take prompt corrective action or suggest alternative courses of action.
• Complete job responsibilities in a timely and effective manner.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious workplace conducive to maximum employee morale, productivity, and efficiency.
• Accomplish company goals by accepting ownership.
• Perform other duties and responsibilities as required or requested.

Work Schedule

• Works 50 hours per week or more based on restaurant needs.
• Works three of the busiest days.
• Works at least two opening shifts, two mid shifts, and one closing shift.