General Manager

Reports to work promptly

and ready to begin shift as designated on schedule.Leads team to

increase business sales and net profit to meet the annual budget whileattaining the mission.Supervises the

preparation and review of daily reconciliation report against daily control

totals from cash register system ensuring accuracy. Completes and ensures

accurate preparation of weekly operations report based on the daily reconciliation report. Supervises or

completes the preparation of daily sales summary reports, ensuring complete

accuracy. Supervises completionand daily follow-up of weeklyschedule and daily deployment based on forecasts and projections, to meet

system labor percentages.Maintainscontrollable costs based on system averages described in Managing Culver’s

Manual, Financial Management. Maintains and

controls product inventory according to business needs.Supervises the

completion and documentation of food temperatures and product rotation as

described in the Quality Control/Safe Food Checklist and Product Rotation

Report.Supervises training

and demonstration of food safety practices as described in the Operations

Training Manual, ServSafe® Coursebook and Safe Food Education

Program. Supervises product quality and portion control to meet system standards for quality and food cost. Recruits and/or

supervises the hiring and orientation of all team members as described in the

Managing Culver’s Manual, Employee relations and Operations Training Manual,

Orientation Checklist. Supervises the initial, as well as ongoing training and development of all team members according to procedures in

the Operations Training Manual. Develops the management skills of the 1st and 2nd assistant managers using the

Management Training Checklist.Coaches and mentors all team members providing incidence

documentation as necessary, as described in the Managing Culver’s Manual,

Employee Relations. Evaluates management performance annually and supervises bi-annual

team member performance appraisals using forms and standards as described in

the Managing Culver’s Manual, Employee Relations. Provides wage adjustments based on system performance standards in

Operations and Training and Managing Culver’s manuals.Ensures Federal and

State labor laws are enforced in compliance as necessary. Enrolls team members

eligible for the group benefit program in a timely manner based on the

eligibility criteria established by the insurance carrier and team member

handbook. Ensures policies are

enforced consistently for each team member as described in the team member

handbook. Conducts weekly

management meetings to keep managers informed on system changes and/or

enhancement, ensure quality, guest service and controllable costs are

maintained according to procedures in the Operations Training and Managing

Culver’s Manuals.Schedules a minimum

of six team member meetings on an annual basis to keep team informed on system

changes and/or developments. Uses these

meetings to ensure the system standards of quality and guest service are

maintained consistently as described in the Operations Training Manual.Ensures consistent

uniform and appearance standards of team members according to Operations Training

Manual, Appearance section and team member handbook. Maintains timely and

effective communication among team members concerning restaurant information at

all times.Consistently

maintains excellence in guest relations including prompt follow up on guest

comment cards as described in the Operations Training Manual, Customer

Complaints.Supervises to ensure

guests consistently receive quality product in five minutes as described in the

Operations Training Manual, Order Assembly.

Supervises routine service time checks to ensure this is accomplished. Maintains a risk

management team and handles security and crisis situations effectivelyaccording to the Risk Management

Manual. Effectively supervises the proper maintenance of equipment and repairs as described in the

Equipment Maintenance Calendar. Effectively supervises the cleaning, organizing, maintaining and follow-up of restaurant and grounds using visitation and

full field reports conducted by the Franchise Business Partner.Ensures daily

restaurant tours have been performed before and after each shift according to

the Shift Readiness Checklist. Develops and

maintains a relationship within your community as a partner in local marketing

events as described in the Neighborhood Marketing Manual. Demonstrates

positive and effective role modeling for all team members through appearance

and attitude as described in the Operations Training Manual, Appearance,

Service Procedures and the team member handbook.

Attends all manager skills classes and effectively applies information learned to the restaurant

operations.Routinely checks e-mail and voice mail (twice per shift) and responds

as necessary.Supervises the accurate implementation of new products and procedures as described in system-wide rollout procedures. Ensures office,

files and restaurant postings are maintained correctly, according to

federal,state and systemstandards.

In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.
Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.