Restaurant General Manager

General Manager Opportunity

Help grow a business in your community! Now hiring General Managers looking to make an impact. We are rapidly growing in the Southeast, and we are looking for great people to grow with us!

Benefits & Perks:

• Educational Assistance with DeVry University with complimentary laptop
• Immediate Family Members are also eligible
• Competitive Pay with Quarterly Bonus Potential
• Comprehensive Health Benefits including Medical, Dental, Vision, and more!
• 401(k) Retirement Savings with Company Match
• Flexible Schedule
• Paid Time Off
• Meal Benefits
• Paid Relocation when Applicable

Our Purpose:

Huddle House is unique in their communities; a special bond grows between team members in the restaurants and members of the community, a bond not seen in most other chain restaurants. Our Company Purpose reflects this unique element of the Huddle House dining experience:

Bringing Friends and Families Together, over Delicious Food, Served from the Heart.

Our Guiding Principles:

• Excellence Obsessed
• Service Driven
• People First
• Passion Fueled
• Accountability Focused

Our Mission:

At Huddle House, we believe it's "YOUR HOUSE. YOUR KITCHEN." Huddle House is the place where the guest is the boss. We're giving friends and families across America a place that gives them exactly what they want: freshly prepared food, any way they like it. Whether it's a quick bite before work, or a place to sit, chat and laugh with family and friends, we tell guests: "Get comfortable…this is YOUR HOUSE and YOUR KITCHEN". As a member of the Huddle House Team, you are a brand steward, the driving force that brings this unique experience alive to all of our guests and business partners.

Position Summary:

The General Manager is accountable for the management and operations of the restaurant, ensuring that Team Members are hospitality focused, people focused and are performing their job duties and meeting expectations in all areas of their job description. The General Manager reports to the District Manager for the area and supervises Assistant Managers, Shift Leaders and Team Members. The General Manager operates the restaurant consistent with, and supportive of, the business plan set forth for their restaurant, while displaying the Ascent Hospitality Management Guiding Principles.

Essential Duties:

• Recruit and hire staff, as well as maintain a bench for future growth.
• Ensure all marketing plans are executed, including proper installation of POP and menu board elements.
• Ensure restaurant is staffed properly and Team Members are properly trained to do their jobs through effective use of training programs.
• Provide leadership by creating excitement, enthusiasm, a positive mental attitude and commitment to company objectives.
• Ensure that all (HR) new hire paperwork, time sheets and payroll data, disciplinary actions, and personal data sheets are completed correctly and in a timely manner.
• Conducting team meetings to discuss operations and procedures.
• Controlling payroll to meet company labor costs standards, if applicable.
• Controlling inventory to meet company GAP standards, if applicable.
• Ensure that correct inventory levels and all equipment is maintained in excellent condition through the use of approved vendors.
• Set an example by maintaining an excellent working knowledge and high level of proficiency in the performance of all phases of restaurant operations and technology.
• Supervise in accordance with established performance and operating policies as set out in the operations standards manual.
• Work with, and motivate, Assistant Managers, Shift Leaders and Team Members to perform up to their highest possible level of ability.
• Review preliminary P/L's and forward all questions to your District Manager.
• Recognize and adhere to all HR, sanitation, safety and security policies and procedures to provide a safe and compliant environment for all.

Requirements:

• Stand for long periods of time.
• Work around high temperatures.
• Work around others in close quarters.
• Able to lift 50 pounds comfortably.
• Work with various cleaning products.
• Perform job at a continuous high pace, under pressure, while maintaining quality and speed standards.
• Must have reliable transportation and method of communication with restaurant (i.e. phone or email).
• Any Candidate must be legally able to perform the duties of this position.

Experience:

• 3-5 years management experience in a quick service/fast food dining concept.
• Financial/Analytical aptitude including planning, budgeting, scheduling and P&L management.
• Current ServSafe Certification

Knowledge, Skills, and Ability:

• Excellent communication, interpersonal and leadership skills.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to effectively make decisions under pressure, while delegating tasks appropriately.
• Ability to meet performance and Brand standards.
• Strong conflict resolution skills.
• High sense of urgency.
• Self-motivated.
• Excellent organizational, planning and time management skills.

** Restrictions Apply. If a student does not remain enrolled through the third week of their first session, they must purchase the selected laptop. See Terms and Conditions for details.

Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $50,000.00 - $55,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.