General Manager

General Manager

Operate a million dollar business! General managers create strategies, lead teams and ensure compliance of standards and policies. A successful General Manager is a thoughtful leader, strategic decision maker, aids the team in their development and productivity while ensuring the business remains healthy and profitable.

Responsibilities and Duties:

• Manages and oversees all the entire restaurant operation, ensures all operations follow brand and company standards.
• Delivers exceptional guest satisfaction and empowers the restaurant team to be effective in guest recovery. Understands that our success begins with a satisfied guest. Ensures service and cleanliness requirements follow Ops manual for a pleasant environment.
• Ensures execution of new menu items meet brand standards. Including but not limited product ordering,team training, placement of marketing materials and quality control.
• Ensures cleanliness, maintenance and safety protocols are followed according to the standards.
• Aware of the local community. Analyzes our competitors and opportunities. Actively seeks opportunities for catering in the area as well as seeks opportunities for community involvement with fundraisers, etc.
• Maintains appropriate inventory levels and conducts daily and weekly inventory counts.
• Ensures all Safety programs are being followed for crew members and guests. Reports incidents in a detailed and quick manner.
• Directly supervises Assistant Managers, Shift Leaders, and all crew level team members. Holds the team accountable and motivates the team for achievement of goals/standards.
• Coaches, councils, disciplines and develops all restaurant personnel. Gives regular feedback for improvement and recognizes achievements.
• Recruits, interviews and hires personnel for the restaurant. General managers are required to maintain a fully staffed unit and ensure all team members are properly trained and developed. Including promoting and developing members of the management team.
• Required to promote and develop a new manager at a minimum rate of 1 promotion per a 6 month period.
• Responsible for restaurant personnel file administrations such as maintaining employees records, performance reviews, disciplinary documents, and timekeeping adjustment records.
• Responsible for all company funds and assets including cash, inventory, equipment, tablets, etc.
• Implements and innovates sales growth plans.
• Maintains the restaurant in a profitable status by controlling costs, such as labor, food, packaging, operations supplies, utilities and repair.
• Ensures restaurant meets or exceeds brand score expectations in food safety and guest service metrics.

Physical Requirements:

• Must have high mobility/flexibility. Requires bending, stooping, kneeling, and reaching.
• Must be able to lift/push/pull 40lbs.
• Extensive standing and walking.
• Exposure to heat, cold, steam and smoke.

Qualification Standards:

• Minimum of one year experience in restaurant management.
• Ability to effectively speak, read and write in English. Second language is a plus.
• High School diploma or equivalent preferred.
• ServSafe Certification is required.

Supplemental pay:

• Bonus pay

Benefits:

• Flexible schedule
• Paid time off
• Health insurance
• Referral program
• Employee discount