General Manager

Job Description

Job Description

SUMMARY

The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. The General Manager is to deliver on guest satisfaction by “blowin’ their minds” with our amazing food and service, creating a fun and energetic workplace.

EXPECTATIONS

The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management Team and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute, and follow up on the Restaurant’s Business Plan.

Southern Rock Restaurants is a Company that believes individuals influence the culture of the Company. As a General Manager, we expect you to create an environment where actions are driven by a sincere respect for the thoughts and feelings of others. Kindness and serving others are our driving force in “ blowing the minds of our guests ”.

RESPONSIBILITIES

GUEST

• Handle Guests’ concerns and complaints professionally and calmly, resulting in a “blow their mind experience and keeping them a fan

TRAINING

• Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
• Hire, train, schedule, and oversee the daily tasks of your team
• Communicate to a Team Member’s immediate Supervisor when additional training is needed
• Orientate new team hires

TEAM

• Provide direction/supervision/feedback for their management team & team members to maintain levels of high productivity and team morale
• Establish an environment of trust to promote honest, open, and direct communication
• Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness, and time off

OPERATIONS

• Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements
• Effectively plan, organize, and implement all daily operational routines and activities with the management team
• Ensure restaurant cleanliness tasks are conducted daily by delegating the clearing of tables, sweeping, and mopping floors, daily cleaning tasks, washing/sanitizing/disinfecting kitchen utensils and high-touch-point areas, and servicing restrooms
• Ensure that the required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently
• Complete all required administrative duties and daily paperwork, including checklists
• Ensure the restaurant is opened and closed according to DHC Policy
• Manage purchasing, inventory, maintenance, and operational functions
• Institute and follow advanced cash handling policies and procedures

COMMUNICATIONS

• Daily focus on “blow your mind” meeting with staff
• Conduct biweekly management meetings to maintain focus on the goals
• Communicate effectively with the Restaurant Management Team and Team Members

SALES AND PROFITS

• Are performance-oriented and performance-driven; understand performance expectations and are aware of performance results
• Future performance forecasting
• Follow all Company guidelines for food and cash controls to maintain and minimize restaurant costs; properly use all products, supplies, and equipment facilities
• Develop strategies for better workplace efficiency and goal achievement
• Focus on building sales by becoming a staple and creating relationships within the community

GENERAL

• Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy
• Role model and set a positive example for the entire team in all aspects of business and personal practices
• Understand how each job responsibility impacts Guests, the Team, and overall restaurant success
• Adhere to all HR hiring processes guidelines
• Resolve any interpersonal issues as needed

SKILLS/QUALIFICATIONS

• Current student or high school diploma or GED preferred
• Must be at least 21 years old and fluent in English
• Previous ASSISTANT OWNER, OPERATOR/OWNER, or OPERATOR/GM experience
• Certified in all stations and Management positions following the DHC Training Program
• Current ServSafe Manager Certification
• Flexibility to work nights, weekends, holidays, opening and closing shifts
• Ability to stand for long periods of time and work in a fast-paced environment
• Ability to bend and stoop
• Ability to lift 50-75 lbs. comfortably
• Ability to work in close quarters and around heat
• Positive attitude while performing all duties
• Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest’s point of view
• Effective communicator with co-workers and the Restaurant Management Team
• Excellent organization, planning, time management, delegation, and problem-solving skills
• Background checks required

TRANSPORTATION & ACCESSIBILITY

• Must have reliable transportation to get to work, a driver’s license, and proof of insurance
• Must have a telephone or other reliable method of communicating with the Restaurant Management Team and Teammates

EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.