Restaurant General Manager

Manages the operations and staff of a Mister O1 restaurant, including the execution of all Company policies, procedures, programs and systems.

Ensures achievement of restaurant objectives are reached in all areas while following all Company guidelines.

Ensures compliance with all federal, state and local laws and ethical business practices.

Provides leadership, direction, training and development to subordinate managers and crew.

Creates and maintains a "MISTER O1 EXTRAORDINARY EXCELLENCE" environment.

Responsibilities

• Trains, monitors and reinforces food safety procedures to store management and crew employees. Ensures all food safety procedures are executed according to Company policies and health/sanitation regulations; takes corrective actions, as appropriate.
• Maximizes store KPI goals versus budget and prior year, including execution of local marketing programs. Develops and implements appropriate plans to resolve unfavorable trends and enhance salesmanship. Manages assigned store requirements for new product rollouts/procedures.
• Maximizes profit goals versus budget and prior year. Manages food, labor and paper costs and other controllable expenses. Develops and implements appropriate plans to resolve unfavorable trends and enhance profits.
• Ensures the continual improvement of Quality, Service and Cleanliness standards on all day parts, including the monitoring of food product quality. Ensures total store “Service Excellence”, including “Customer OSAT”, standards are met; implements corrective action plans set with the Regional Manager or Director of Operations, as required.
• Ensures People Excellence culture through the execution of the restaurant’s overall Human Resources programs. Ensures achievement of proper staffing levels. Utilizes ongoing system for the recruitment, development, recognition and retention of store management and crew. Prepares and conducts quality, timely performance feedback and performance appraisals for store management. Provides quality, timely performance feedback and performance appraisals for crew.

Qualifications

To perform this job successfully, an individual must be able to satisfactorily complete our MIT program (4 weeks).

College degree and/or 3 - 4 years line operations experience in the restaurant industry; or equivalent combination of education and experience.