General Manager

Position Summary General Manager is responsible for the overall operational excellence of a single Logan ’s Roadhouse restaurant, including building sales and all other aspects of profit and loss, preparing financial projections, hiring and training and development of both management and hourly team members, daily execution of safety/sanitation, monitoring compliance with company/state/federal regulations, quality food preparation and guest service. Responsible for cleanliness, repair and maintenance of the building equipment. The General Manager is responsible for communicating and administering all company policies and procedures. Essential Job Functions Model hospitality skills/behaviors by conducting 100% table visits of guests in the restaurant. Oversee restaurant operations to achieve sales and profit goals (including hourly labor and cost of sales). Research and identify marketing techniques to attract new guests. Review and analyze monthly P&L and communicate results to managers. Develop plans to impact areas of opportunity. Monitor budget and analyze sales data to meet revenue goals while controlling cost from food waste and labor. Ensure PCI compliance for all credit card transaction documents. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedure. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Responsible for the proper submission and documentation of all guest and team member related injuries and/or incidents. Responsible for the management of team’s weekly schedule and time off requests (including manager schedules). Lead weekly manager meetings, plan and build shift meetings. Effectively communicate and conduct rollouts of new company programs, policies, and procedures. Effectively handle all guest complaints in a timely and professional manner. Build positive, professional relationships with members of the community. Responsible for all staffing needs to ensure proper staffing levels are maintained, review applications, interview candidates, onboard new hires, new hire orientation, training, and terminations. Adhere to Federal, State, and local laws in addition to Company policy (regulate compliance with work authorization/liquor service/wage and hour laws and, where applicable, break requirements), holds team members and managers accountable to these standards. Provide performance feedback (including coaching & progressive discipline), development goals, and recognition to all managers and hourly team members on an ongoing and timely basis. Effectively communicate all employee relation issues to Human Resources. Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards. Responsibly delegate and follow up on tasks while remaining accountable overall for restaurant and team members. Unload vendor trucks/pallets ensure inventory is properly received and rotated. Directly supervise all salaried managers and hourly team members and their development. Ensure all managers understand their Areas of Responsibility delegations. Oversee the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log. Make bank change runs for small bills and coins. Safeguarding their team members, managers and facility by ensuring all Safety & Security Policies are adhered. Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries. Ensure all facilities concerns are reported to the Director of Operations and submit maintenance/repairs through the proper channels. Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations. Other duties as assigned. The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform. Education, Experience & Job Requirements Must be at least 21 years of age. Minimum four years restaurant management experience required. College degree preferred. Strong written and verbal communication skills. Energetic and flexible. Ability to positively motivate employees to work as a team to ensure that food and service meet appropriate standards. Ability to determine applicability of experience and qualifications of job applicants. Maintains a calm, tactful demeanor when dealing with difficult situations. Well organized and detail oriented. Follows direction with focused attention. Strong computer skills. Must possess proper food handler and alcohol dispensing certifications. Meets all company service standards. Completes all ongoing certifications/validations (LTO, new menu, etc.). Maintains a clean area in the back‑of‑house. Works swiftly to complete all service well tickets within company timeframes. Performs other duties and responsibilities as required or requested. Adhere to company Uniform Attire & Appearance standards. Physical Demands 100% Walk and stand. 75% Reach, bend, stoop, lift and wipe. 50% Operate Point‑of‑Sale system and make correct change. 10% Carry service tray weighing up to 40 pounds from kitchen or bar to dining room or drinking area up to and often exceeding 5 times per shift. 10% Lift and move 40‑pound cases about 10 times per shift and carry 50 yards. 10% Teams lift and move kegs up to 100‑pounds. #J-18808-Ljbffr