General Manager

General Manager100 Jefferson Hwy., Louisa, VATITLE: Salaried Restaurant General Manager (Salaried RGM)PURPOSE OF THE POSITION:The person holding this supervisory position is responsible and accountable for: planning work, the daily operation of the restaurant, hiring and training team members, directing the activities of team members, and rewarding or disciplining team members; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The RGM holds the highest position in the restaurant and reports directly to the District Manager.ESSENTIAL FUNCTIONS:The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.I. ProfitabilityA. PlanningParticipates with the District Manager (OM) in developing input for the yearly sales budget.Executes plans to achieve consistent sales growth and profit growth.Achieves planned/budgeted profits. This involves:a. Using established control systems and procedures to measure actual results and to identify deviations from planned results.b. Developing and implementing corrective action plans to assure actual results conform to plan.B. Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.C. Manages and Controls Cash: Ensures that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.iii. The final deposit will be all remaining cash plus checks, minus the change fund.iv. The RGM may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.v. Assure the 'Weekly Deposit Log' is completed for each deposit made.b. Personally picks up validated deposit slips at the bank, or assigns another manager to do so.c. Verifies bank validated deposit amounts to sales and cash reports as well as the 'Weekly Deposit Log', and assures all appropriate signatures are on the 'Weekly Deposit Log'.d. Sends a copy of the 'Weekly Deposit Log' to the Home Office with all other weekly paperwork.D. Controls cash drawers and team member 'banks', following all established manual and computer procedures.Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until 'dropped' from the cash drawer to the safe.Establishes cash banks for delivery drivers.As needed, will operate cash drawer following established procedures for cash drawer operation.As necessary, money is removed from cash drawers from time to time and secured in the safe.Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the home office.Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.Contacts the Home Office and his/her OM anytime cash short exceeds $5 for a day.Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the Restaurant General Manager.E. Manages and Controls Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:FMS Product Cost Analysis ReportFMS Daily Ideal Usage ReportFMS Weekly Worksheet ReportBonus Calculation SheetProfit and Loss StatementThe General LedgerPrep Variance ReportDaily Prep Variance ReportF. Manages and Controls Cost of Labor: Ensures that 'Flow-thru' targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:a. Organized... a place for everything, and everything in its placei. Lineal Flow... eliminate or minimize back trackingii. Have all items located closest to the next step in the product assembly processiii. Minimize the number of steps taken and the reach needed for all itemsb. Assuring that team members are thoroughly trained.c. Ensuring that 'prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.d. Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.e. Ensuring products are prepared quickly in accordance with time standards.f. Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. Uses established procedures to produce a sales forecast to be used in the scheduling process. 13. Work an RGM schedule that meets the Daland 'Guest Focused Schedule' guidelines. G. Manages advertising expenses by assuring all such expenses are approved as part of the Quarterly Marketing Plan. H. Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.II. Customer SatisfactionA. Maintains positive customer relations, which includes:Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.Assuring a comfortable environment for customers.Executing 'Floor Management' by directing activities and greeting and interacting with customers on each shift worked.Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the DM if the customer is not satisfied with your suggested resolution.B.L.A.S.T. is the acronym we use for our complaint resolution process:Believe the customerListen to the customerApologize to the customerSatisfy the customerThank the customer5. Immediately contacting the OM regarding any incidents in which customers are injured or in which customers claim some harm done to them.B. Ensures customers receive prompt, quality service. This includes:Scheduling the correct number of team members for forecast sales volume;