Restaurant General Manager

Restaurant General Manager Location: Pleasantville, NJ 08232. Salary: $55,000 – $70,000 per year. Basic Purpose and Objectives of the Position The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include: 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 the 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, or otherwise role‑model appropriate skills and behavior in the restaurant. Principle Accountabilities Customer Satisfaction / Product Quality: Maintains fast, accurate service and positive guest relations, ensuring products are consistent with company quality standards. Drives a customer‑focused culture by serving as a 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 the restaurant's 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 serves as 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 crew hiring decisions, learning zone planning and execution, 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 the restaurant's 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 Knowledge and Skill Requirements: Delivers Excellence in Customer Service: fully aware of customer needs, ensures quality products and service, maintains high standards of product quality and speed, demonstrates a strong eye for detail and cleanliness, presents a positive image, interacts with customers effectively, seeks to improve the customer experience, and uses customer feedback tools to improve restaurant performance. Team Leadership: supervises others and efficiently coordinates their work, delegates tasks appropriately, remains in control in difficult situations, provides clear direction and authority, leads by example, communicates goals, links performance to objectives, demonstrates principled leadership and business ethics, celebrates achievements, coaches staff, and provides constructive feedback. Business Savvy: identifies problems quickly, develops and implements solutions, manages restaurant flow to ensure customer satisfaction, focuses the team on critical business issues, plans and delegates work for peak efficiency, ensures use of available business tools, accurately analyzes financial data, identifies trends, and follows up to ensure full implementation; understands key business drivers to build sales and achieve margin targets. Team Development: identifies staff development needs and action plans, ensures time for crew development, is tenacious in ensuring all employees have the opportunity to learn, transfers knowledge by demonstrating procedures, provides resources for development, follows up, gives positive feedback, and conducts formal assessments of progress. Restaurant Operations: technically proficient in all aspects of food preparation, production and delivery; displays detailed knowledge of all key food handling and safety procedures; is 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 a food service or retail environment. Demonstrated 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 – $70,000 per year. PTO: Begin accruing 4.0 hours per pay period (13 days per year). After five years of continuous service, accrue 5.54 hours per pay period (18 days per year). Medical, dental, and health insurance coverage. Short‑term and long‑term disability after 90 days of employment. Eligible for a period bonus if the store achieves desired goals. Disclaimer: The list of requirements, duties and responsibilities is not exhaustive but is the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development). #J-18808-Ljbffr