Restaurant General Manager

Job Details Job Location: 041805 - Brooklyn Park - Brooklyn Park, MD 21225 Position Type: Restaurant General Manager Salary Range: $60,000.00 - $70,000.00 per year Supervisor’s Title: Area Coach (AC) Directly Supervises: Associate General Managers / Shift Managers / Hourly Crew Basic Purpose and Objectives of the Position The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. Focal points include: Driving excellence in customer service Maintaining company standards in product and facility specifications Supervising food handling procedures and operational processes Exercising financial control to meet restaurant profit margin targets Selecting, training, developing and motivating employees The RGM directly performs hands‑on operational work (as necessary) to train employees, respond to customer service needs or otherwise role‑model appropriate skills and behavior in the restaurant. Principle Accountabilities Customer Satisfaction / Product Quality Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards. Drives customer‑focused culture by resolving customer issues and training managers and crew to exceed customer service standards. Tracks, analyzes and resolves sources of customer complaints. Ensures food safety standards are met. Financial Develops and drives restaurant annual operating plan. Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. Develops store CAPEX requests and acts as the principal interface with all vendors. Operations Ensures facilities and equipment are maintained to company standards. Monitors inventory, food preparation, and order fulfillment daily to ensure adherence to company standards. Establishes restaurant speed with service (SWS) targets, monitors performance, and resolves bottlenecks to achieve SWS goals. Oversees development and revision of weekly management and crew schedules. Human Resources Directs all restaurant level HR activity including: Personal accountability for crew hiring decisions Learning Zone planning and execution Performance management Compensation Employee relations issues up to and including termination Provides hands‑on training for management staff in the Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher‑level responsibilities. Develops and monitors staffing plans and directs crew sourcing activities. Manages the work environment on all shifts to ensure fair and equitable employee treatment and adherence to all company, state and federal workplace regulations. Success Measures Achievement of restaurant annual operating plan Margin improvement over previous year sales growth Weekly/period restaurant performance in sales, labor, ICOS and controllables PRC results and OSAT scores Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service – fully aware of customer needs and ensuring quality products and service. Maintains high standards of product quality and speed, demonstrates a strong eye for detail and cleanliness, presents a positive image through tidy appearance, interacts with customers proactively, consistently seeks to improve the customer experience, and uses customer feedback tools in decision making. Team Leadership – supervises efficiently, delegates tasks, maintains control, provides clear direction and authority, leads by example, is assertive, communicates vision, links performance to goals, demonstrates principled leadership, celebrates achievements, coaches staff and provides feedback, drives performance with passion and intensity. Business Savvy – identifies problems quickly, generates and implements solutions, manages restaurant flow to ensure customer satisfaction, focuses the team on critical business issues, plans, organizes, and delegates for peak efficiency, ensures use of business tools, analyzes financial data, identifies trends, follows up for implementation, and uses knowledge to build sales and achieve margin targets. Team Development – identifies development needs, creates action plans, ensures time for learning, provides resources, coaching, feedback, and formal assessments. Restaurant Operations – technically proficient in food preparation, production, and delivery; knowledgeable of food handling and safety procedures; familiar with basic restaurant equipment troubleshooting; knowledgeable of company product standards. Educational Attainment / Experience Requirements High school diploma or GED. Supervisory experience in a food service or retail environment. Ability to maintain financial controls and coach hourly employees. Proven ability to drive customer satisfaction, financial performance, and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development). #J-18808-Ljbffr Taco Bell / KFC