Restaurant General Manager

POSITION TITLE: Restaurant General Manager

REPORTS TO

Area Director/District Manager

POSITION STATUS

Non - Exempt

POSITION REQUIREMENTS

50 - 55 Hours per week / Nights, Weekends, & Holidays (Required)

POSITION SUMMARY

This position is responsible for all elements of day-to-day operations; including increasing sales, meeting profit objectives, execution of new program, and ensuring guest satisfaction. Other duties may be assigned.

ESSENTIAL DUTIES AND RESPONSIBILITIES

In conjunction with the Area Director/District Manager, develops restaurant operating plans supportive of company and market strategies which will achieve business growth (sales and profit) and guest satisfaction. Plans, schedules and analyzes unit's staffing including future management needs, ensuring sufficient development and training of all crew member employees. Exercises discretion in addressing changing demands of the business. Ensures that all menu items are prepared and served in accordance with Recipes. Maintains proper inventory levels for both food and nonfood items in accordance with company guidelines using correct ordering procedures and efficient usage and yield application. Ensures guest satisfaction through directing operational execution of proper service in a clean and pleasant environment. Makes changes to the operation as necessary to ensure guest satisfaction. Enforces service requirements. Investigates customer feedback, coordinates response and provides guidance to management and employees to improve customer service. Responsible to maintain and uphold all Company Hospitality Standards, Recipe standards and best practices in our restaurants. Responsible to maintain and uphold compliance with all applicable local, state and federal laws and regulations in our restaurants. Ensures that proper management procedures and practices for the facility and equipment are adhered to through preventive maintenance, energy conservation, repairs, security measures, and that safety and sanitation requirements are met. Meets all food safety standards. Embodies, promotes and teaches company values and policies at all times in all aspects of restaurant operations. Participates in the recruitment and selection of restaurant management. Responsible for the recruitment, interviewing, and selection of hourly employees. Maintains accurate and complete paperwork relating to restaurant and personnel administrative requirements. Manages controllable expenses focusing on labor standard, cash, R & M, food costs, and other operating expenses. Analyzes financial reports and develops and implements plans for areas needing improvement. Maintains awareness of local market trends, competitive stance, and opportunities. Selects and implements appropriate local restaurant marketing programs, with assistance and guidance from the District Manager and Marketing Manager. Creates and maintains a positive work environment, ensuring open communications. Communicates employee relations issues or problems to the District Manager and Human Resources. Administers disciplinary process according to established procedures. Demonstrates commitment to a high level of service and hospitality. Responds to concerns and complaints in a professional and non-defensive manner. Influences supervisors, subordinates and peers effectively. Manages disagreements and conflicts in an open, constructive and timely manner. Strong leadership skills and a high level of flexibility is required.

HOSPITALITY & GUEST SERVICE SKILLS

All company employees are expected to provide customer service that is extra ordinary and exceeds the expectations of our guests. Employees are required to follow established policies and guidelines that go beyond simply smiling, greeting, and being nice to guests. Going above and beyond encompasses attitudes, respect, and flexibility. Employees are expected to have a positive “can-do” attitude; to treat others with respect; and easily adjust to changes in the workplace.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed within are representative of the knowledge, skill, and/or ability required. Strong knowledge of restaurant’s operations. Ability to successfully provide day to day results. Ability to evaluate and positively impact the environment. Ability to provide on-the-job training for others. Adequate presentation skills. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SUPERVISORY RESPONSIBILITIES

Responsible for between 15 - 65 subordinates. This number will be determined by restaurant volume. EDUCATION and/or EXPERIENCE High School Diploma and 5-7 years of management experience. College degree preferred and/or equivalent combination of education and experience. Basic computer skills are required.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business literature. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to work 50 – 55 hours per week; stand talk or hear and taste or smell. The employee frequently is required to walk and hands to finger, handle, or feel. The employee is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, extreme cold, and extreme heat. The noise level in the work environment is usually moderate. #J-18808-Ljbffr g2g