Restaurant and Bakery General Manager

General Manager

Manages the operation of the restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Directly supervises all managers and employees during the entire hours of operation of the restaurant. Accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

• Reports directly to Regional Manager
• Internal Contacts: Extensive contacts with all levels of store personnel as well as all home office departments.
• External Contacts: Extensive contacts include guests, distributors, repair technicians, vendors, salespersons, and community organizations and schools.

Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.

• Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.
• Conducts employment activities to include staffing (hire/fire responsibilities) interviewing, training, and conducting performance reviews with all dining room personnel, as well as, recommending salary increases and preparing employee documentation.
• Attendance of University of Perkins is required; as well as; achieving and maintaining ServSafe certification.
• Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant, including cooking. Candidate must be proficient in cooking.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
• Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
• Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data to include payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled regional meetings; makes presentations as requested.

Extensive standing, without breaks Exposure to heat, steam, smoke, cold Reaching heights of approximately 6 feet and depths of 2 - 3 ft Must have high level of mobility/flexibility in space provided. Must be able to fit through openings 30" wide. Must be able to work irregular hours under heavy pressure/stress during busy times. Bending, reaching, walking Communicating with guests; telephone etiquette; operating cash register Carrying trays of foods products weighing about 20 pounds for distances up to 30 feet Lifting up to 50 pounds Must have proficient cooking skills in previous employer. Must be willing to work weekends.

High school diploma: some college or degree preferred.

Two years previous managerial experience; preferably in the food service industry Negotiable Moving Expense if relocating

Compensation: $60,000.00 - $77,000.00 per year