General Manager

The General Manager Trainee is responsible and accountable for all restaurant activities and assumes complete responsibility for the restaurant as necessary. This role ensures that all activities are consistent with and supportive of the restaurant’s business plan and that all employees (Shift Managers, Shift Leaders, Team Leaders and Crew Persons) are performing their job responsibilities and meeting expectations in all areas of their job descriptions. ESSENTIAL FUNCTIONS Consistently provides a quality product and guest service experience that delivers total guest satisfaction. Continuously improves the skills, knowledge and morale of all employees. Maximizes financial performance and profit. Ensures business and personnel practices are within the law and consistent with Company policies and procedures. Models and encourages Company shared values. Demonstrates oral and written communication skills; communicates effectively with various contacts (internal and external). Attends training to remain current on industry trends. Participates in company meetings, webinars and conference calls. Performs other duties and/or special projects as assigned in response to changing business conditions and/or requirements. POSITION QUALIFICATIONS/CORE COMPETENCIES Must possess approximately two (2) to three (3) years of any combination of experience and/or education that demonstrates a commanding knowledge of restaurant management. High School Diploma/General Equivalency Diploma (GED) required. Must have financial/analytical aptitude including planning, budgeting, scheduling and P & L management. Must have excellent planning and time management skills. Must have team building skills. Must have investigative and problem solving skills. Must have reliable personal transportation, a valid driver’s license and proof of insurance. Must have a telephone or other reliable method of communicating with the restaurant. Must be accessible to meet the restaurant’s needs and maintain an open door policy. Must display strong analytical and organizational skills and have the ability to identify and implement process improvement strategies with positive business results. Must have strong work ethics and a high level of confidentiality to ensure proper handling of sensitive information. WORK ENVIRONMENT Fast paced environment working with kitchen equipment in tight quarters. PHYSICAL DEMANDS Stand for long periods of time. Bend and stoop. Work around heat. Able to lift 50 – 75 lbs. comfortably. Work with various cleaning products. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. #J-18808-Ljbffr