General Manager

Job Summary The Restaurant General Manager is responsible for creating a culture that reflects the company values. Responsibilities include managing daily operations, selecting, developing and managing performance of employees, overseeing inventory and ordering of food and supplies, optimizing profits, and ensuring guests are satisfied with their dining experience. The General Manager reports to the District Manager. Primary Responsibilities Financial Adhere to company standards and service levels to increase sales. Manage costs to meet budget targets focusing on cost of sales, labor costs and cash over/short. Analyze variances and initiate corrective actions with a high sense of urgency. Ensure financial and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Food Safety and Planning Maintain a safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures and complying with health and legal regulations. Ensure consistent high quality food preparation and service. Maintain a professional restaurant image, including cleanliness, uniforms and appearance standards. Maintain accurate inventory and control cost of goods. Supervise portion control and preparation quantities to minimize waste. Estimate food needs, place orders with distributors and schedule delivery of food and supplies. Must be ServSafe certified and uphold all ServSafe guidelines. Complete weekly Food Excellence Self‑Assessment. Guest Service Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Operations Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Call Medcor in case of an employee injury. Manage shifts including daily decision making, scheduling and planning while upholding standards, product quality and cleanliness. Investigate and resolve complaints concerning food quality and service. Complete one Food Excellence audit on the restaurant each week. Personnel Recruit, select, train, assign, supervise, coach, counsel and, when necessary, terminate employees. Ensure all employees complete training. Communicate job expectations, plan, monitor and enforce policies and procedures. Develop employees by providing ongoing feedback and establishing performance expectations. Maintain an accurate and up‑to‑date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is fully staffed for all shifts. Conduct a monthly meeting with staff. Develop employees to become Shift Leaders and future General Managers. Accountabilities Maintain compliance with all state, local and federal regulations, as well as company policies and procedures. Perform loss prevention audits to ensure all laws are being followed. Uphold company’s purpose and values. Keep District Manager promptly and fully informed of all issues and take prompt corrective action where necessary or suggest alternative courses of action. Complete job responsibilities in a timely and effective manner. Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate conducive to maximum employee morale, productivity and effectiveness. Accomplish company goals by accepting ownership. Perform other duties and responsibilities as required or requested. Work Schedule Work 50 hours/week, or more based on restaurant needs. Work three of the busiest days. Work at least 2 opening, 2 mid, and 1 closing shift. #J-18808-Ljbffr