Restaurant General Manager

The General Manager is responsible for the overall store operations including hiring and supervision of staff, product and service quality, and financial health of the store. The General Manager is accountable for optimizing store profitability, driving sales growth, and fostering an environment that provides an exceptional experience for both staff and customers through teamwork, accountability, and attention to detail. This job best suits someone who embraces challenges, effectively manages ambiguity, and seeks improvement every day. Primary Duties & Responsibilities: Maintain compliance with all franchise, store, federal, state, and local policies, procedures, laws, and ordinances as required (particularly with regards to food, health, and safety standards). Maintain a professional personal appearance in person and as general representative of the franchise and store outside of work (e.g. social media). Able to work flexible hours, including weekend, holiday, and on call availability. Consistently demonstrate exceptional leadership, composure, enthusiasm, initiative, and full effort toward the success of the store. Effectively relate to customers and staff in a courteous, cooperative, tactful, and respectful manner (both verbally and in writing). Abide by all policies, procedures, and principles set forth in the handbook and manuals. Lead daily store operations including supervision of store team members, taking, preparing, and delivering guest orders, and cleaning and maintenance of store equipment and facilities. Respond to and effectively resolve questions, complaints, and issues. Establish and strive to meet store specific goals in conjunction with ownership. Effectively implement local marketing strategies to grow the brand and sales. Actively manage food cost through portioning, inventory control, and ordering of products and supplies. Actively manage labor costs by using predictive labor scheduling, historical data, and awareness of local events and trends. Protect company assets including cash, confidential information, and store access. Manage all aspects of the Point-of-Sale and network systems. Recruit and interview applicants to select only the best fit and qualified candidates. Train and coach store team members in all franchise and store procedures to ensure an exceptional customer experience every time. Lead and model core values to ensure team members feel valued, appreciated, and set up for success. Manage existing employees and handle all employee issues, complaints, disciplinary action, and terminations. Maintain and update as needed all store files and records, as required by law and the franchise. Average 45 hours per week working in the restaurant Run routine errands to the bank, grocery store, etc. Primary on-call person for questions and emergency shift coverage Help ownership resolve internal and external questions, concerns, and issues Remain familiar with every role and responsibility in the store Paid Time Off: 96 hours per year; no rollover or payout upon termination; must be requested and explicitly approved at least three weeks out Approved use of company credit card Any raises, bonuses, and additions will be up to ownership and will largely be dictated by regular reviews regarding individual and overall store performance Tips earned when substituting as a delivery driver #J-18808-Ljbffr