General Manager

The Restaurant General Manager delivers exceptional results through others. They provide an engaging environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken Salad Chick managers invest their time in developing future leaders, creating memorable experiences, reinforcing the Chicken Salad Chick culture; managing administration; and maintaining the facility. The restaurant manager consistently keeps our brand promises, inspires their teams and delivers great results. Responsibilities Serve as a Brand Ambassador for Chicken Salad Chick. Understand and adhere to all policies, procedures, standards, specifications, guidelines, and training programs. Comply with all federal, state, county, and municipal regulations regarding health, safety, and labor requirements for the restaurant, employees, and guests. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service. Ensure that all products are consistently prepared and served according to CSC standards. Achieve identified objectives for sales, service, quality, the appearance of the facility, sanitation, and cleanliness through training employees and creating a positive, productive working environment. Develop, plan, and implement restaurant marketing, advertising, and promotional activities and campaigns, following brand standards. Create, communicate, implement, and follow up on operational and financial action plans. Control cash and other receipts by adhering to cash handling and reconciliation procedures. Make employment and termination decisions consistent with restaurant management guidelines. Ensure that employee performance appraisals are completed on a timely basis. Create and maintain schedules for the team. Maximize labor performance by scheduling to business trends while delivering a superb experience to every guest. Operationally fill in as needed to ensure guest service standards and efficient operations. Coach and motivate the assistant manager(s) and the team. Continue to develop staff in all areas of managerial and professional development. Prepare all required paperwork, forms, and reports in an organized and timely manner. Keep equipment clean and in excellent working condition through personal inspection and following the restaurant’s preventative maintenance programs. Ensure products are received in the correct count and condition and deliveries are performed following receiving policies and procedures. Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences. Take actions to solve and celebrate guest feedback. Control food and equipment inventories, conduct daily and weekly inventory counts, and keep inventory records. Identify problems, conduct high‑level troubleshooting, and seek repair/maintenance support for restaurant equipment to ensure operational status. Monitor and maintain compliance with health, safety, cleanliness, security, and fire policies, standards, and regulations. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures. Always adhere to brand standards for uniform appearance and personal grooming. Behavior Characteristics Allocate at least two hours per week to planning. Focus on systematically and effectively communicating all kitchen‑related goals and success factors to team members. Combine critical thinking and practical leadership to create a culture of innovation. Effectively coach and give direction. Intentionally and methodically grow and nurture relationships with the staff. Be able to connect with a multicultural team. Align hiring, training, daily practices, and evaluation practices with the vision of the organization and the thematic goal for the year. Enthusiastically and passionately lead the kitchen team. Required Knowledge, Skills, and Abilities Excellent written and oral communication skills. Excellent organization skills. Ability to multitask. Working knowledge of back‑office tools. Ability to quickly learn and master new computer software. Education and Experience Three to five years of related experience and/or training; or equivalent combination of education and experience. Physical Demands Exert up to 40 pounds of force occasionally to lift, carry, push, pull, or otherwise move objects. Must be able to stand and maintain well‑paced mobility, including bending and stooping, for the duration of the workday. Must be able to work and perform all duties at any station in the kitchen or service area. #J-18808-Ljbffr