General Manager

Manages one restaurant in a given territory. Responsible for managing day-to-day operations of the restaurant, hiring, promoting, and developing employees to help achieve the mission statement: To Profitably Provide Consistently Good Food and Great Service. Lead by example to ensure all employees maintain our brand and image standards by having the knowledge, abilities, and positive attitude that contribute to the company’s success. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to satisfactorily perform each essential duty. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. To request accommodations, please contact Human Resources. Operations 1. Ensure all operational procedures and standards, i.e. portion control, dough, and product rotation are in place and being utilized correctly in accordance with the operations manual. 2. Ensure all service standards are met as outlined in the operations manual. 3. Maintain cleanliness of the restaurant. 4. Maintain 85% or higher on audits conducted, including but not limited to, QSC and safety audits. 5. Other duties as assigned 1. Complete understanding, support, and training of all promotions as communicated by the Marketing department. 2. Ensure that each guest receives outstanding customer service by providing a friendly environment, which includes greeting and acknowledging each guest, maintaining outstanding standards, and having solid product knowledge to answer questions. 3. Review sales results daily, weekly, and monthly. Coach other management members to achieve higher results. 4. Project sales weekly based on last year’s trends and promotions. 5. Follow up on all customer service complaints within 48 hours of notification (receipt) of the complaint. 1. General understanding of profit and loss statements, thorough knowledge of debits, credits, and variances to identify potential issues and opportunities. 2. Communicate with finance and accounting for assistance as needed, follow-up, and respond to Controller’s requests regarding monthly P&L and budgets. 3. Ensure 100% compliance with cash control procedures and variances. 4. Utilize effective scheduling methods to control labor costs. 5. Monitor the cost of food and sales goals on each shift. 6. Monitor the numbers on each shift to achieve the restaurant's budgeted cash flow for the period, quarter, and year. People 1. Interview and select new employees. 2. Provide leadership for employees through effective communications, coaching, training, and development. 3. Ensure proper staffing of the restaurant for projected sales. 4. Plan and assign daily work assignments as needed for peak performance of the location while on duty. Ensure proper completion through follow-up. 5. Hold employees accountable to brand and image standards by following company policies and procedures. 6. Utilize training to develop staff fully. 7. Complete employee paperwork (NOE, I-9, W-4, PCFs) as needed and send it to the corporate office as requested. POSITION QUALIFICATIONS Education: High School Graduate or General Education Degree (GED), College Degree is a plus Experience: One to two years of related experience, Godfather's Pizza experience a plus Must be over the age of 18 to operate and clean certain equipment Certifications: May need a food handlers (serve safe) permit, liquor card, and/or CPR/First Aid certification Computer Skills: Knowledge of Microsoft Excel and Word Point-of-sale experience Other Requirements: Ability to work an average of 48 hours per week including nights and weekends during peak revenue periods and to accommodate the needs of the restaurant. Must work between 55% and 60% of the business revenue hours. Required to work Friday and/or Saturday peak evening revenue. Must work one closing shift per week. Responsible for ending inventory numbers at the close of business on Sunday. Proven ability to motivate a team, train and develop support staff. Passionate about the restaurant and/or pizza industry with a strong work ethic. Outstanding relationship-building skills. Ability to work in a fast-paced environment and manage stress. Requires knowledge and successful completion of all Informant training for all operational areas of the restaurant, including but not limited to, cashier, telephone, bus/dish, dough, make-table, cut station, and delivery. Pass the Manager Certification exam with a minimum score of 90%. Participate in the work of subordinates (perform crew functions) to overcome difficult periods of work. Must have access to an insured vehicle, have a valid driver’s license, be an approved driver under GPI guidelines, and have auto insurance to deliver or drive for company business. Restaurant Manager Job Description Updated 2025 #J-18808-Ljbffr