General Manager

General ManagerThe General Manager is passionate and upholds the brand's culture and standards. Continuously shows strong leadership skills and work ethic. The General Manager understands that customer satisfaction always takes priority and efficient restaurant operations make it possible. They are experienced leaders with a goal to become the best operator possible. The General Manager responsibilities include overseeing the day-to-day operations of assigned location and team members, enforcing company policies, achieving company goals and metrics. To be successful in this role, you should be a thoughtful leader and decision maker, helping our people develop and be productive, while ensuring profits are on the rise. Ultimately helping the company grow and thrive.Responsibilities include:Identify and delegate responsibilities to management team and staff to ensure objectives are met and excellent service is consistently achieved.Implement and enforce company policies and procedures.Provide direction to management team, and staff to achieve restaurant goals.Consistently review operations and manage staff to identify any problems, concerns, and opportunities for improvementProvide coaching and feedback to employees and assess performance on an ongoing basis.Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.Consistently monitor product and labor costs to remain within goals.(Following the scheduling template based on store sales)Train and coach staff on customer services principles and practices.Follow KRG's and Jersey Mike's Subs policies and procedures, including those for cash handing and safety/security.Implement new marketing promotions.Conducting staff and weekly meetings.Identify employee weaknesses and retrain as necessary.Efficient in administrative duties: Weekly paperwork, crunch time inventory, product ordering, Zenput, marketing, scheduling and labor.Work Schedule and Hours: This is an exempt, salaried position with a general expectation of a 50-hour workweek. The position generally requires availability and work across at least five days per week, with the specific schedule determined by business needs and operational requirements. The position may require work outside of customary business hours, including evenings, weekends, meetings, travel and other activities necessary to fulfill the responsibilities of the role. Employees are expected to manage their schedules effectively, maintain the level of time and attention necessary to successfully perform the responsibilities of the position, and meet the Company's expectations regarding work schedules and business needs.Requirements & Skills:Restaurant management experience preferred.Strong interpersonal relations, communication and organizational skills, leadership, supervisory skills, dependability, maturityReliable TransportationMust be able to work nights and weekends.Extremely Professional AppearanceAbility to work in a fast paced, ever-changing environment.Take the initiative.Excellent time management skillsAbility to handle multiple tasks Demonstrated ability to creatively organize and expand business opportunities.Desire to take ownership and increase weekly sales.Must be able to lift up to 50 lbsMeet Labor goals (determined by store sales)Meet Food Cost Goals (determined by store sales)Be involved in the local community.