Restaurant General Manager

Job Details Location: 130053 - Pennsville KFC, Pennsville, NJ 08070 Position Type: Restaurant General Manager Salary Range: $55,000 - $70,000 per year Supervisor’s Title: Area Coach (AC) Directly Supervises: Associate General Managers, Shift Managers, Hourly Crew Key Focus Areas Driving excellence in customer service Maintaining company standards in product and facility specifications Supervising food handling procedures and operational processes Exercising financial control to meet restaurant profit margin targets Selecting, training, developing and motivating employees The RGM directly performs hands‑on operational work (as necessary) to train employees, respond to customer service needs, and serves as a role model in skills and behavior. Accountabilities Customer Satisfaction/Product Quality Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards. Drives customer‑focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. Tracks, analyzes and resolves sources of customer complaints. Ensures that food safety standards are met. Financial Develops and drives restaurant annual operating plan. Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. Develops store CAPEX requests and is the principal interface with all vendors. Operations Ensures that facilities and equipment are maintained to Company standards. Monitors inventory, food preparation and order fulfillment daily to ensure adherence to Company standards. Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. Oversees development and revision of weekly management and crew schedules. Human Resources Directs all restaurant‑level HR activity including hiring decisions, Learning Zone planning, performance management, compensation, and employee relations issues up to and including termination. Provides hands‑on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher‑level responsibilities. Develops and monitors staffing plans and directs crew sourcing activities. Manages the work environment on all shifts to ensure fair and equitable employee treatment and adherence to all Company, state and federal workplace regulations. Success Measures Achievement of restaurant annual operating plan Margin improvement over previous year sales growth Weekly/period restaurant performance in sales, labor, ICOS and controllables PRC results and OSAT scores Learning Zone certification levels, crew turnover and staffing levels Qualifications Delivers Excellence in Customer Service Fully aware of customer needs and ensures they receive quality products and service. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Can remain in control in difficult situations. Provides clear direction and authority. Engages at hands‑on level and leads by example. Is assertive and communicates restaurant goals and a motivating vision. Demonstrates principled leadership and sound business ethics; stands up for what’s right. Recognizes achievements; rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives and provides ongoing constructive feedback. Demonstrates passion, enthusiasm, and intensity in work and is a role model. Business Savvy Identifies problems quickly, asserts solutions, and manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans. Ensures time is available for crew development. Transfers own knowledge to others by clearly demonstrating procedures. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment / Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment. Demonstrates ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Pay and Benefits Salary: $55,000 to $70,000 per year. PTO: Accrued at 4.0 hours per pay period (13 days per year) for new hires; after five years accrue 5.54 hours per pay period (18 days per year). Eligible for medical, dental and health insurance. Short‑term and long‑term disability after 90 days of employment. Eligible for period bonus if store achieves desired goals. #J-18808-Ljbffr