Burgerville General Manager Oregon Restaurants

Job Description

Job Description

Position Summary:

The General Manager demonstrates a commitment to upholding standards for excellence in food quality, guest experience and staff development. The General Manager will be responsible to engage in fostering actions and maintaining focus to deliver restaurant performance while building a workplace culture grounded in our mission Serve with Love.

Requires availability during all restaurant operating hours as well as availability two (2) hours prior and two (2) hours after open and close of the restaurant. The General Manager will spend approximately 80% of their time on the restaurant floor and 20% providing back-office support.

Pay range is $60,000/year to $70,000/year.

Position Accountabilities and Expectations:

Business Leadership

• Achieves company budget, sales, and labor hour goals.

• Ensures accuracy in cash control, deposits, and balancing coin fund.

• Ensures all BV policies and processes are consistently adhered to.

• Ensures that the restaurant meets all city, county, state and federal requirements for safety, food safety, and employment laws.

Food Quality & Accuracy

• Supports an environment that prioritizes food quality.

• Upholds food safety standards for cooking techniques, storage, etc.

• Ensures daily checklists are complete, including opening, closing, equipment cleaning, and shift change.

• Administers in the moment coaching to achieve quality standards and service goals.

• Successfully launches LTO products, ensuring product knowledge, recipe execution, etc.

• Works with Crew, Shift Leads, and Team Leads to achieve 85% or above on safety, cleanliness, and quality audits.

• Responsible for inventory management including establishing accurate par levels, tracking waste, and implementing practices to achieve waste goals.

• Maintains organized storage areas.

Sales and Service

• Maintains posted business hours for all sales channels and adjusts to expand/reduce hours based on the season business trends and growth. Determines, with MUM and Directors of Operations when any variation of company standard hours should be altered or changed.

• Follows through on all new product launches, brand campaigns and marketing initiatives to ensure consistent execution in restaurant.• Ensures teams continuously improving speed of service practices to meet or exceed company targets.

• Ensures staff engagement with local products and vendors and that they possess the ability to communicate these product attributes with guests.

• Ensures impeccable service for every guest, every time and follows up when an issue arises.

• Responds to every guest feedback within 48 hours and ensures a positive outcome. Partners with Customer Service team to document any follow up actions needed or taken.

• Utilizes guest feedback and mystery shop data to identify improvements and training opportunities for staff when necessary.

• Reviews guest feedback weekly with Multi-Unit Manager to identify opportunities to continuously enhance the guest experience.

• Responsible for training that ensures order accuracy, improves speed of service and increases average check.

• Acknowledges outstanding guest service and administers coaching when opportunities are observed.

• Ensures staffing levels and assignments are positioned for optimal volume and guest experience, floor control is smooth, and that bottlenecks are responded to immediately.

• Develops (with the team) and supports a local store marketing plan that includes community events, fundraisers and/or promotions on a quarterly basis.

People and Culture

• Maintains positive relationships with and between team members including Multi-Unit Managers, Assistant Managers, Team Leads, Shift Leads, and Crew Members.

• Promotes an atmosphere of teamwork, support, and respect.

• Establishes and maintains a team that embraces a commitment to quality and high levels of productivity.

• Responsible for recruiting and onboarding new team members.

• Fosters a positive work environment to drive a high level of employee retention.

• Generates work plans in collaboration with Multi-Unit Managers and ensures successful implementation.

• Successfully develops Assistant Managers, Team Leads, Shift Leads, and Crew Members to “ready to promote” status by implementing effective training to evolve skill sets.

• Completes effective performance reviews on time and with feedback from appropriate positions.

• Responsible for effective communication.

o Holds bi-weekly manager meetings.

o Ensures staff is up to date on policy and procedures changes, and daily, weekly, and monthly goals.

• Promotes a safe work environment by following all company safety policies and guidelines.

• Maintains confidentiality of all corporate, personnel, and research matters.

• Ensures all employee discipline and terminations are handled according to Company policy and

State law.Leadership and Management Responsibility:

This position is managerial in nature.

Knowledge, Skills, and Abilities Required:

• Ability to consistently achieve standards of excellence in food quality and guest experience.

• Ability to positively impact work environment.

• Capable of developing and following action plans that facilitate continuous improvement.

• Ability to coach, train, and mentor all different personalities as well as the ability to be coached, trained, and mentored.

• Effective communication skills.

• Proficient in all areas of restaurant operations.

• Possesses a proven track record for achieving results in restaurant metrics, company standards, adherence to policies and procedures, and development of themselves and their team.

• Strong analytical and cognitive skills with the ability to make decisions independently and carry out independent actions.

• Ability to read, analyze, and interpret general technical procedures and governmental regulations.

• Experience with impacting restaurant finances, including but not limited to building sales, achieving food cost, and managing inventory levels.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Ability to thrive in a fast-paced restaurant environment and operate effectively under pressure.

• General computer skills and business acumen.

• Must be adept at using various applications including databases, spreadsheets, email, scheduling software, Microsoft Office, and other software specific to the food industry (i.e. Point of Sale, Crunchtime, digital ordering platforms etc.).

• Excellent organizational and prioritization skills.

• Ability to maintain attention to detail.

• Ability to work a variety of shifts and days depending on business needs.

Education, Experience, and Certifications/Licenses Required:

• High school diploma or GED required, bachelor’s degree in hospitality or related field preferred.

• Minimum of 2-3 years of experience as a high-performing Assistant Manager at Burgerville, or 2-

3 years in the restaurant industry required.

• Food Handlers certificate/card required (can be obtained online).

• First Aid certification is required and provided by Burgerville at no cost to the employee.

• A current driver’s license and dependable vehicle are necessary for this position.

Physical Demands:

The physical demands of this position are limited to those found in a normal restaurant environment.

While performing the duties of this job:

• The employee is constantly required to walk, lift, stand, talk, or hear for long periods of time.• The employee is constantly required to use hands and arms to finger, handle, grasp, feel, reach, and manipulate objects.

• The employee is constantly required to use hand-eye coordination to operate cash register and food preparation and serving equipment.

• The employee must frequently lift, push, and/or carry up to 10 pounds and occasionally lift and/or move up to 50 pounds.

• The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch, and crawl.

• The employee is occasionally required to taste or smell.

• Must be able to work on the grill, counter, drive thru, prep, and wear a headset.

• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment:

The work environment is constrained to a standard, conditioned restaurant space. While performing the duties of this job:

• The employee is constantly required to work a variety of shifts and days to best support

restaurant operations. This includes working at least 2 weekends per month and a minimum of 1-2 closing shift per week.

• The employee is constantly expected to work an average of 45-50 hours per week.

• The employee is constantly exposed to a moderate noise level due to sounds such as beeping, headset use, guests and crew members talking, etc.

• The employee is constantly exposed to fluctuating temperatures, hot liquids and surfaces, food preparation equipment, and the public.

• The employee is frequently exposed to extreme cold (non-weather) from accessing the walk-in

freezer for short periods of time for organizing, putting away stock, and pulling appropriate products.

• The employee is occasionally required to travel via their own vehicle or as a passenger in Oregon

and Washington to course work, training, or other restaurants for support or management functions.

Burgerville provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Reasonable accommodations may be made to enable individuals with disabilities to perform these accountabilities.

The responsibilities and expectations outlined in this position description are not to be construed as exclusive or all-inclusive. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing, with or without any change in pay rate.Summary and Conclusion:

The purpose of Burgerville Position Descriptions is to align the contributions of individuals inside the Burgerville Business Case. In service of this purpose, all position descriptions are subject to review and change based on the needs of the business and company performance.