General Manager - Slim Chickens | Thomasville, GA

Job Details Location: Thomasville, GA 31792 Salary: $75,000.00 - $95,000.00 Base+Commission/year Description of the Job No single person has a greater impact on the overall performance of a restaurant than the General Manager. A general manager leads the operation of the restaurant and ensures the restaurant is run at a high level by meeting company goals and standards for food quality and safety, staffing, restaurant cleanliness, customer service, cost controls, facilities maintenance, etc. Working through the restaurant team (assistant managers, shift managers, crew) and under the direction of the district manager and other supervisors, the general manager accomplishes these objectives and sets the overall tone for a restaurant’s culture and attitude. As such we strive to maintain exceptionally high standards among this group of leaders in our organization. Essential Functions and Responsibilities Manage the activities and employees of a specific restaurant. Direct all the members of subordinate staff and hold them accountable. Recruit, interview, hire, promote, discipline, and terminate crew members and shift managers in accordance with company policies and procedures. Supervise and help prepare food that meets or exceeds brand standards. Resolve complaints from customers and report issues or incidents to supervisors. Ensure the restaurant is opened and closed on time. Maintain a clean restaurant that meets or exceeds company standards. Ensure the restaurant is following proper cash procedures as outlined in the handbook. Foster a safe working environment that complies with company policies, any applicable laws, and common sense. Perform admin duties including building employee schedules, making food orders, counting inventory, performing food safety checks, entering maintenance requests, and others. Other Responsibilities of the Job (not exhaustive) Staffing & Employee Relations Develop crew members using the company’s training procedures. Use shift plan to organize and manage the crew during the shift. Treat all others with respect and follow the company handbook and policies when dealing with subordinates. Quality Monitor product quality during shift by talking to customers during walk-throughs and when working off-line. Monitor product quality by managing crew performance and providing specific feedback. Service Monitor service times and focus on increasing efficiency and lowering speed of service. Train crew to respond promptly to customer needs. Train crew in customer courtesy. Cleanliness Train crew to maintain store cleanliness during shift. Follow and evaluate store cleaning plan. Training Complete crew orientation and general training process. Train crew in new products. Cross train crew in various positions. Give specific training on problem areas as needed (e.g., food cost). Recommend high-performing crew to general manager for promotion to shift supervisors. Follow all food safety procedures. Controls Monitor inventory levels to ensure product availability and order products as needed. Manage security of cash, supplies, and equipment during shifts. Follow store priorities set by the district manager. Ensure restaurant follows company policies for discounts and promotions. Drive deposits to the bank. Qualifications Ability to read, analyze, create and interpret general business memos and documents. Excellent written, verbal and group communication skills. Ability to add, subtract, divide and use fractions, percentages, ratios, and convert units of measurement. Strong problem solving and decision-making skills. Ability to make good decisions and adapt to changing situations. Good computer skills including proficiency in Word and Excel; ability to learn and use other software as required. Managerial, supervisory, leadership, and customer service experience. High school diploma or G.E.D. Driver’s License, a good driving record, and access to a vehicle. Must be 21 years or older. Physical Demands Long periods of standing on hard surfaces, occasionally in warm temperatures. Constant movement around the restaurant kitchen, dining room, and office to reach high/low cabinets, shelves, kitchen equipment, etc. Constant communication with employees and customers face-to-face, via headsets, phone calls, or other means. Occasional operation of a computer and other office productivity machinery such as a copy machine. Occasional ascension/descension of a ladder and extensive lifting of supplies and materials. Ability to reach for, grasp, and manipulate objects. Constant exposure to hot equipment and cook oil throughout the work day. Regular detection of deficiencies in food quality (color, texture, overall appearance). Ability to drive a motor vehicle. #J-18808-Ljbffr