Restaurant General Manager

JOB SUMMARY The General Manager has ultimate accountability for the successful operation, growth and prosperity of an assigned Fazoli’s Restaurant through the execution of People. Sales. Profit. PRIMARY DUTIES PEOPLE Attracts, interviews, selects and onboards the restaurant team. Develops the restaurant team succession and bench strength utilizing the Company’s internal development processes, performance management and other internal systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met. SALES Builds professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen. Seeks to build in‑house and off‑premise sales executing approved marketing plans. PROFIT Administers all aspects of the business with impeccable integrity maximizing restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Guests, Team Members and Investors alike. ATTRIBUTES OF SUCCESS Ability to communicate and recruit effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one‑on‑one, small groups and meetings. Ability to get things done with and through other people. Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop‑through, revenue generation, and budgeting. Ability to plan, prioritize, anticipate, analyze and implement multiple strategies and tasks simultaneously within budget and on schedule. For example: succession planning, restaurant maintenance, marketing plans. Ability to work independently with minimal supervision. Call upon experience and leadership skills to assess opportunities and risks. Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results. The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company’s right to modify the duties of the job. QUALIFICATIONS Education High school diploma or G.E.D. equivalent. Minimum Age 18 years of age and must possess a valid driver’s license. Experience and Training External Candidates: Minimum of 3 years previous General Manager experience required. Fast‑casual/quick service experience preferred, but not required. Internal Candidates: 1+ years of experience as a successful Fazoli’s Assistant General Manager with the recommendation of your current General Manager and Area Supervisor. Development readiness checklist completed. All Candidates: Must successfully complete all required Fazoli’s training and certifications including SERV Safe. Schedule and Availability Must be available to work all hours of restaurant operations. The weekly schedule would consist of 8 meal periods which would include 2 of 3 Friday night, Saturday night and Sunday lunch and 55% of the sales. Must have the flexibility to transfer and/or assist at other Fazoli’s restaurants as business needs arise. Must provide a safe and secure work environment by maintaining all Safety & Security policies in place for the protection of all team members, guests and physical assets of Fazoli’s. Must successfully clear routine and periodic background, motor vehicle report and reference checking processes. WORK CONDITIONS The physical demands described herein are representative of those that must be met by a team member to successfully perform the essential function of this job with or without reasonable accommodation. The work is typically performed in a restaurant environment, with moderate noise. While performing the duties of this job, the team member is regularly required to stand, walk, sit, bend, and talk and/or hear. Team members frequently are required to use hands to finger, handle or feel and reach with hands and arms. Team members must regularly lift and/or move up to 50 pounds. The Company reserves the right to request a transfer to another restaurant based upon the needs of the business; mileage reimbursement applies if outside a 25‑mile radius from your home restaurant. Hazards The hazards are only those present in a normal restaurant setting or while traveling by car on Company business. #J-18808-Ljbffr