General Manager

Restaurant General ManagerThe Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick Managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results.Physical Demands:Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workdayMust be able to work and perform all duties at any station in the kitchen or service areaEducation and Experience:Three to five years related experience and/or training; or equivalent combination of education and experienceRequired Knowledge, Skills, and Abilities:Excellent written and oral communication skillsExcellent organization skillsAbility to multitaskWorking knowledge of back office toolsAbility to quickly learn and master new computer softwareBehavior Characteristics:Allocate at least two hours per week to planningFocus on systematically and effectively communicating all Kitchen related goals and success factors to Team MembersCombine critical thinking and practical leadership to create a culture of innovationEffectively coach and give directionIntentionally and methodically grow and nurture relationships with the staffBe able to connect with a multicultural teamAlign hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the yearEnthusiastically and passionately lead the Kitchen teamResponsibilities:Serve as a Brand Ambassador for Chicken Salad Chick.Understand & adhere to all policies, procedures, standards, specifications, guidelines, and training programs.Understand and comply with all federal, state, county, and municipal regulations about health, safety, and labor requirements for the restaurant, employees, and guests.Ensure that all guests feel welcome and are given responsive, friendly, and courteous service. • Ensure that all products are consistently prepared and served according to CSC standards.Achieve identified objectives for sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.Develop, plan and implement restaurant marketing, advertising, and promotional activities and campaigns, following the Brand Standards.Create, communicate, implement and follow up on operations and financial action plans.Control cash and other receipts by adhering to cash handling and reconciliation procedures.Make employment and termination decisions consistent with Restaurant Management guidelines.Oversee and ensure that employee performance appraisals are completed on a timely basis.Create and maintain schedules for team.Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.Operationally fill in as needed to ensure guest service standards and efficient operations.Coach and motivate the Assistant Manager(s) and the team.Continually strive to develop staff in all areas of managerial and professional development.Prepare all required paperwork, forms, and reports in an organized and timely manner.Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.Ensure that all products are received in the correct unit count and condition and deliveries are performed following the restaurant's receiving policies and procedures.Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.Take actions to solve and celebrate guest feedback.Control food and equipment inventories conduct daily and weekly inventory counts, and keep inventory records.Identify problems, conduct high-level troubleshooting, and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.Monitor and maintain compliance with health, safety, cleanliness, security, and fire policies, standards, and regulations.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures. • Always adhere to Brand Standards for uniform appearance and personal grooming.