General Manager

General Manager

Leads management team by providing guidance, direction, and opportunity to ensure that every guest who chooses Culver's® leaves happy. Responsible for the operational and financial success of restaurant

ESSENTIAL FUNCTIONS

• Leads team to increase business sales and net profit to meet the annual budget while attaining the mission.
• Ensures the preparation and review of daily summary report against daily control totals from cash register system ensuring accuracy.
• Ensures accurate preparation of weekly operations report based on the daily summary report.
• Ensures completion and daily follow-up of weekly schedule and daily deployment based on budget forecasts to meet system labor percentages.
• Maintains controllable costs based on system averages.
• Maintains and controls product inventory according to business needs.
• Ensures the completion and documentation of food temperatures and product rotation as described in the Quality Control/Safe Food Checklist and Product Rotation Report.
• Ensures effective training and demonstration of food safety practices.
• Ensures product quality and portion control to meet system standards.
• Maintains and supports risk management team in implementation of safety standards that apply to Culver's hazard communication program and overall team and guest safety and health.
• Supervises the hiring and orientation of all team members.
• Supervises the initial, as well as ongoing training and development of all team members according to procedures.
• Develops the management skills of the management team.
• Coaches and mentors all team members providing incidence documentation as necessary.
• Evaluates management performance annually and supervises bi-annual team member performance appraisals.
• Provides wage adjustments based on performance standards.
• Ensures restaurant compliance with Federal and State labor laws.
• Enrolls team members eligible for the group benefit program.
• Ensures policies are enforced consistently for each team member.
• Conducts weekly management meetings to keep managers informed on system changes and/or enhancements.
• Schedules a minimum of four team member meetings on an annual basis to keep team informed on system changes and/or developments. Uses these meetings to ensure the system standards of quality and guest service are consistently maintained.
• Ensures consistent uniform and appearance standards of team members.
• Maintains timely and effective communication among team members concerning restaurant information.
• Consistently maintains excellence in guest relations including prompt follow up on guest comment cards.
• Supervises to ensure guests consistently receive quality product in five minutes for in house and four minutes for drive-thru. Supervises routine service time checks to ensure this is accomplished.
• Ensures the proper maintenance of equipment and repairs.
• Ensures the cleaning, organizing, maintaining and follow-up of restaurant and grounds using visitation and full field reports.
• Ensures daily restaurant tours have been performed before and after each shift.
• Develops and maintains a relationship within the community to strengthen local marketing events.
• Demonstrates positive and effective role modeling for all team members through appearance and attitude.
• Attends all manager skills classes and effectively applies information learned to the restaurant operations.
• Routinely checks e-mail and extranet (twice per shift) and responds as necessary.
• Ensures the accurate implementation of new products and procedures.
• Ensures office, files and restaurant postings are maintained correctly, according to federal, state and system standards.
• Coordinates and implements restaurant policies and procedures to all team members.

QUALIFICATIONS

• Strong decision making skills with the ability to develop and sustain a high performing team.
• Ability to build relationships and foster a positive and friendly environment.
• Five years leadership experience or equivalent combination of education and experience.
• Certified from a national food safety program.

PHYSICAL ABILITIES

• Stands for long periods of time without sitting; Walks fast paced during shifts; Bends, reaches and stoops
• Lift / carry 10 lbs or less Constantly; Lift / carry 11-20 lbs Frequently; Lift / carry 21-50 lbs Occasionally; Lift / carry 51-100 lbs Rarely

Benefits include paid time off, health insurance, dental insurance, vision insurance, and employee discount.