General Manager

Company Overview For nearly 60 years breakfast has been at the heart of what we do. We are now locally owned and under local management, with a renewed focus on quality food preparation and family-oriented dining. From the moment we open our doors until we say goodnight, you can enjoy our made-from-scratch-buttermilk pancakes and crepes, signatures Skillet, and the INN-credible V.I.B – where you can create your own Village Inn Breakfast. Enjoy unlimited hot coffee- we’ll leave the whole pot at the table for you. Job Summary We are looking for a General Manager to oversee all staff, budgets and operations of the local business unit. General Manager responsibilities include formulating overall strategy, managing people and establishing policies. Responsibilities Oversee day-to-day operations. Design strategy and set goals for growth. Maintain budgets and optimize expenses. Set policies and processes. Ensure employees work productively and develop professionally. Oversee recruitment and training of new employees. Evaluate and improve operations and financial performance. Direct the employee assessment process. Prepare regular reports for upper management. Ensure staff follows health and safety regulations. Provide solutions to issues (e.g., profit decline, employee conflicts, loss of business to competitors.) Qualifications Must be 18 years or older for our family dining restaurants and 21 years or older in our casual dining restaurants. Must be able to meet varying demands of restaurant operations, including working flexible hours and variety of shifts. Benefits/Perks On-The-Job Training Flexible Hours POS System Direct Deposit Available Friendly and Supportive Work Environments Discounted Meals Health Insurance, Dental insurance, and Vision insurance Banked Paid Time – off (PTO) Potential for advancement (we hire management within) Nature and Scope of Position The General Manager is responsible for the guests experience and other key restaurant operation activities. The Manager will uphold the company’s vision, values, and culture. Essential Duties The General Manager works in accordance with the Company’s established policies and standards and in support of the Assistant General Manager. Primary duties include shift supervision focused on providing excellent guest services and giving direction to the team members ensuring productivity, quality product, safety, and health department compliance. The position contributes to the success of the restaurant by reaching/exceeding sales targets and working towards the company’s goal. Team Members Maintain a positive workplace environment by personally demonstrating the Vision, Values and Culture of the organization for both the guest and team members. Provides guidance to others to ensure professional workplace interactions. Provide training and coaching for team members while modeling appropriate dress code and company standards. Builds and maintains an efficient and productive front of house team through training, retention, coaching and development of both individuals and group learning opportunities. Develops certified trainers for each day part. Provides positive management style and guest focus generating energy throughout shift to work as a team and encourage compliments and thank you’s for jobs well done. Demonstrate the ability to contribute to multiple jobs within the restaurant and pro-actively step in as needed to ensure needs of the guests are met. Communicates professionally and openly with all team members and other managers. Holds pre-shift meetings daily and monitors work environments to ensure team members are always communicating respectfully. Prepares and presents information at all‑team meetings as requested by the General Manager. Attends weekly restaurant management meetings. Audits time detail to ensure team members consistently receive breaks and works with the General Manager on matching schedules with needs of the business. Monitors work environment for safety, security, and cleanliness. Follows established company procedures and complies with applicable laws and health department requirements. Prepares draft progressive discipline documentation to review with General Manager and holds conversation with team members and follows up to recognize improved performance. Promotes referral bonus programs, actively sources candidates to reviews candidates tracking system, conducts interviews and recommends candidates for hire to the General Manager. Guest Experience and Product Executes team approach each shift to enthusiastically welcome all guest ensuring quality of operations, personalized customers attention and team members coaching. Manages proper execution of all company standards operating procedures, food handling and recipes. Focuses delivery of quality food and services through the assistance with purchasing and monitoring of food and non‑food items. Shares appropriate knowledge with team members to receive acceptable scores on external health department inspections and internal quality restaurant evaluations audits. Receives acceptable scores on all health department audits while adhering to company guidelines for financial responsibility. Handles guest concerns quickly by investigating situations and providing appropriate solutions. Participates in local community events and represents the company in a professional manner. Works with General Manager to evaluate local store marketing opportunities and also generate new ideas. Restaurant Operations Managing the profitable operations of the restaurant. Drives and builds sales by providing training and coaching to deliver excellent service and increase guest count and loyalty. Focuses on balanced business results through following the established budget, working on food and non‑food orders, active management of food costs, ensuring labor hours are aligned with business needs. Accepts food and other deliveries following and ensuring food is handled correctly and maintained at appropriate temperatures. Maintains the restaurant to the highest standards including cleanliness and sanitation both inside and outside. Ensure standards for facility and equipment using preventative maintenance, energy conservation, repairs and security measures are met. Contact vendors for maintenance/repairs as needed. Completes daily cash control activities following company policies including completion of bank deposits. Completes opening and/or closing duties. Conducts daily checklist and uses appropriate planner on each shift. Strives to improve restaurant industry knowledge and personal development plan targeting learning and growth opportunities. Certifications or Licenses Valid driver’s license and car insurance. Certification and recertifications through Big Breakfast Training Program(s) is required after hire. ServSafe Food Certified. Skills and Knowledge Process a thorough understanding of operating and management techniques as they apply to the restaurant industry. Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, and evaluate and retain talented team members. Ability to read and analyze financial statements, troubleshoot when necessary and quickly respond to information. Must be able to display ongoing proficiency in the use of all restaurant’s equipment. Ability to communicate the English language clearly, simply and accurately through both proper written and verbal skills. Uses sound judgement in day‑today decisions by applying the company’s vision, values, and culture. Basic computer knowledge of Microsoft Office applications, Internet, and POS Systems. Education and Experience High School diploma or GED required; some advanced studies preferred. Minimum 2 years restaurant management experience. Physical Requirements The physical demands of this position described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. When performing the duties of this job, the employee is frequently required to sit; stand and walk; use hands and fingers to handle or feel objects, tools or controls; including fine dexterity (e.g. prepare food and drinks, handle money, write and operate a computer) and gross dexterity (e.g. to carry items); reach with hands and arms; climb stairs and ladders; balance, stoop, kneel, crouch or crawl; talk and hear. The employee must occasionally lift and/or move objects up to 25 pounds or more on occasion. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus. The employee may be required to attend business meetings or conferences. The work environment is that of a restaurant operation, including moderate to varying noises and temperatures. Americans with Disability Specifications Physical Demands – The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. When performing the duties of this job, the employee is frequently required to sit; occasionally required to stand; climb stairs and ladders, balance; stoop, kneel, crouch or crawl; talk and hear. The employee must occasionally lift and/or move objects up to 25pounds. Specific vision, depth perception, and the ability to adjust focus. Work Environment – Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is moderate. #J-18808-Ljbffr