General Manager

General Summary Directly supervises the operations of a specific restaurant ensuring compliance with company standards in all areas of operation including; customer satisfaction, speed of service, food production & preparation, safety and sanitation policies and procedures, hiring, training, supervising and evaluation of all restaurant personnel, restaurant maintenance & repair, and financial accountability of the operation. Achieves human resources objectives by; hiring, training, supervising and evaluating all restaurant personnel; scheduling and monitoring attendance of staff; planning and reviewing compensation of staff; enforcing policies and procedures fairly and consistently in a non-discriminatory manner Achieves operational objectives by; implementing production, productivity, quality and customer service standards; identifying and resolving problems; maintaining and repairing equipment and facilities to company standards Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures Handles customer complaints and resolves to the customer's satisfaction Supervises a staff of 3 to 10 employees each shift. Assigns tasks and monitors completion in a timely manner Monitors quality of prep and menu items to ensure compliance with established standards Monitors safety and sanitation practices and ensures compliance with established standards Takes the lead in exhibiting friendly, helpful customer service for all employees to follow Monitors customer traffic and makes adjustments to decrease waiting times as needed Ensures that proper portion controls are in place and being utilized by all employees Ensures that all customers are properly charged for menu items and extras Ensures that appropriate levels of food and supplies are stocked on the line so that freshness of product and speed of service is maintained Inspects all food product storage units each shift to ensure that proper temperatures and conditions are maintained, food is covered, labeled and dated Oversees the cleaning and maintenance of all prep areas, dining room, restrooms, customer service and beverage areas to exceed all sanitation standards Actively markets restaurant within the neighborhood and community to increase awareness of the brand Completes all daily, weekly and monthly paperwork and reports as required by the owner and franchisor. Communicates these results in a timely manner to all parties Maintains a clean and well groomed professional appearance at all times Be able to read or understand the communication of documents such as operating manuals, procedure manuals and employee handbooks written in English. Must be able to understand & speak fluently in English. General Summary Directly supervises the operations of a specific restaurant ensuring compliance with company standards in all areas of operation including; customer satisfaction, speed of service, food production & preparation, safety and sanitation policies and procedures, hiring, training, supervising and evaluation of all restaurant personnel, restaurant maintenance & repair, and financial accountability of the operation. Essential Duties Achieves human resources objectives by; hiring, training, supervising and evaluating all restaurant personnel; scheduling and monitoring attendance of staff; planning and reviewing compensation of staff; enforcing policies and procedures fairly and consistently in a non-discriminatory manner Achieves operational objectives by; implementing production, productivity, quality and customer service standards; identifying and resolving problems; maintaining and repairing equipment and facilities to company standards Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures Handles customer complaints and resolves to the customer's satisfaction Supervises a staff of 3 to 10 employees each shift. Assigns tasks and monitors completion in a timely manner Monitors quality of prep and menu items to ensure compliance with established standards Monitors safety and sanitation practices and ensures compliance with established standards Takes the lead in exhibiting friendly, helpful customer service for all employees to follow Monitors customer traffic and makes adjustments to decrease waiting times as needed Ensures that proper portion controls are in place and being utilized by all employees Ensures that all customers are properly charged for menu items and extras Ensures that appropriate levels of food and supplies are stocked on the line so that freshness of product and speed of service is maintained Inspects all food product storage units each shift to ensure that proper temperatures and conditions are maintained, food is covered, labeled and dated Oversees the cleaning and maintenance of all prep areas, dining room, restrooms, customer service and beverage areas to exceed all sanitation standards Actively markets restaurant within the neighborhood and community to increase awareness of the brand Completes all daily, weekly and monthly paperwork and reports as required by the owner and franchisor. Communicates these results in a timely manner to all parties Maintains a clean and well groomed professional appearance at all times Be able to read or understand the communication of documents such as operating manuals, procedure manuals and employee handbooks written in English. Must be able to understand & speak fluently in English. Other Duties Follows all safety policies and procedures Follows all sanitation policies and procedures Follows and enforces all operational checklists on a daily basis Displays team building skills and always handles all assignments with a positive and enthusiastic attitude Job Qualifications Ability to work with customers in a fast paced environment Ability to positively lead and supervise others Ability to achieve company objectives with a minimum of daily supervision Physical Requirements Bending, stooping, reaching, twisting, lifting, pushing, pulling & moving items Requires the ability to move around the restaurant Requires the ability to lift up to 40 lbs. without assistance Moving and standing Requires the ability to move and stand for long periods of time Benefits Health insurance Paid time off Who We Are Our fresh-pressed tortillas are the key to Burritos Better Built. Each one, made from house-made dough every morning and fresh-pressed in front of your eyes until perfectly golden brown. We don't take shortcuts like fryers, freezers, or packaged tortillas! We take pride in putting in the extra effort to do things the right way. Every time you walk into one of our restaurants, we're on a mission to make your day even better. Carefully preparing your food from scratch, keeping our restaurants in tip top shape, making online ordering, delivery, and catering as smooth as our queso, and providing quick, courteous service that makes every meal an unforgettable one. Location: 4701 1st Ave SE, Ste 1, Cedar Rapids, IA 52402 This description is a general statement of required major duties & responsibilities performed regularly. It does not exclude other duties as assigned. #J-18808-Ljbffr Pancheros Mexican Grill