General Manager

General ManagerThe General Manager is responsible for increasing sales and profits through financial management and leadership practice. This high-level manager role provides leadership, direction, and support to the store team with the overall goal of ensuring the effective operation and success of the restaurant or group of restaurants within the defined region. The General Manager consistently demonstrates, as well as enforces, company policies, practices, and procedures.Essential Responsibilities:Develops and implements creative and targeted sales-building strategies with the Corporate Office to ensure optimal sales and earningsAssists in the annual preparation of sales projections, expense budgets, and capital expenditure budgetsMeets or exceeds budgeted sales in the Area.Maximizes profits and Area by controlling expenses within established budget guidelinesIdentifies, evaluates and responds appropriately to labor efficiency problemsMonitors restaurant management and employee schedulesAssists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideasExecutes and follows up on the financial results on a period basisExecutes and is accountable for all controllable financial results on a period basis according to planEnsure all restaurants meet or exceed the company's Operations and Quality StandardsPerforms visitations at other Bay Area restaurants on a frequent basis to ensure uniform service strengths and developmental opportunities as they relate to quality standards. Provides a summary of visitations to company leaders on an ongoing basis.Completes and maintains an accurate assessment report for the restaurant on an ongoing basis, including but not limited to labor reports, COG's, Revenue Analysis, Open Projects, etc.Develops and implements action plans to rectify negative assessmentsEnsures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standardsFollows and enforces compliance with all brand and company standards, company policies and proceduresCreates and maintains schedule for all staff according to business demandProvides coverage when necessaryConstant interaction with Culinary/Bar Leaders, AGM's, and all Corporate Leadership on all menu offerings/changes/pricing. This includes coordination with Catering/Events in producing and maintaining catering/events offeringsResponds immediately to all customer issues to ensure guest satisfaction has been achievedChecks with service staff daily to monitor employee and guest satisfaction, interaction, and engagement for their areaMonitors progress of the Assistant General Manager's ability to invoke positive change among their teamResponsible for providing direction to the AGM and all staff with regards to achieving the standard that is established in the company valuesUnderstands and is capable of telling the "story" of the restaurant, how it was started, what it means and how it relates to communities in which our restaurants are locatedIdentifies opportunities for partnerships with local organizationsPromotes corporate citizenship and social responsibilityMust be fully certified in Franchise Training Standards/Franchise Training Program within 60 days of assuming this role.Must be able and willing to travel, as needed, both locally and nationally to assist in Franchise Training requirements and/or be willing and able to support Franchise Training in your restaurant.Support Franchise Training and New Restaurant Openings by ensuring excellence in the kitchen.Must be confident in understanding, using, and deploying the Learning Management Platforms as assigned by the Corporate Team.Responsible for staffing, training, retention and turnover of staffMaintains staffing according to budgeted levelsForecasts staffing needs with HR and Corporate Operations LeaderWorks collaboratively with HR to create and maintain plans for developing internal candidates for promotionConducts interviews with AGM for store level staffingCollaborates with HR to conduct exit interview process with all management that leave the companyConducts training for managers, Franchise Operators, and service staff on all operational processes and procedures; conducts training on new products and refresher training as necessaryTrains team in changes in company policy or proceduresHelps in identifying potential problems and develop solutionsWorks with HR to train in use of performance development toolsEnsures proper training of Trainees and monitors effectiveness of training programsMust identify and develop one future leader each quarter by cross-training into a new and/or leadership capacity. Every 90-days, someone should be getting promoted within your restaurant.Develops managerial and leadership abilities of restaurant staff with HRReinforces the company's Core Values consistentlyConducts meetings with restaurant team on a regular basisConducts performance development reviews on service staff and collaborates with HR on the staff members individual development plans (IDP).Provides coaching and feedback on an on-going basisDemonstrates positive workplace practices according to the company's valuesAccurately and consistently documents performance appropriatelyResponsible for following the approved termination process as outlined in the Employee HandbookUses consistent practices in managing performance problemsConducts investigations as required for cash, harassment or any unfair employment practice complaints. Requests assistance from HR as needed for adviceCoaches staff for improved performanceIdentifies, evaluates and responds appropriately to labor efficiency problemsWorks with other service and culinary management leaders to define potential issues/problems and assist the corporate restaurant team in building solutionsEnsures compliance on procedure outlined in all company reference manualsEnsures compliance on company cash control, and safety and security policyMonitors Internal Audit Controls within each restaurant on a frequent basisEnsures accidents and incidents are reported to HR in a timely mannerMonitors procedures for resolving Health Department violations promptlyHelps to monitor employee files and payroll records in accordance with company guidelinesMonitors compliance with all Equal Employment Opportunity and labor laws (state/federal)Ensures compliance with HR/Financial AuditsEnsures that proper I-9 identification and required information is in compliance during on-boardingCompletes all required financial reports accuratelyCompletes all timecard edits and completes DAILY logs of operational summaries. Scans all proper forms, including timecard edit forms to HR upon completion DAILY.Responds to weekly and period P& L statement and take corrective action as necessaryReviews all other company generated reports to ensure that proper control and performance is being maintainedResearches and processes invoices in a timely manner in PlateIQ (All invoices MUST be in and approved by Wednesday weekly)Reports weekly numbers to leadership in a timely mannerProvides and maintains monthly calendars of events, meetings, and store requirementsCompletes expense reports on a period basesEnsures the store complete cash audits, deposits, and End of Day Reports nightlyProcesses Payroll data in a timely manner by making sure all pay period data is accurate and submitted by the end of business on MONDAY of a pay weekChecks e-mail and Glip 3 times per day and responds to ALL inquiries appropriately. Once at the beginning of your shift, once in the middle of your shift, and once prior to leaving.Requirements:Position Qualifications:Three to five years supervisory/management experience in the restaurant, hospitality, or retail industry preferredDemonstrated success in financial management and people developmentKnowledge of OSHA and EEOC regulations, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirementsMust have computer and Point of Sale (POS) skills with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the companyAbility to successfully perform all job duties of all service positions in the restaurantAbility to work a minimum of