Restaurant General Manager

Position Summary The General Manager under the direction of the Area Director oversees operational and financial performance and human capital (Managers and Hourly TEAM Members) within their location. The GM demonstrates leadership abilities, as evaluated by current GM/AD/DO and hourly TEAM Members, aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values. Achieves the status of Assistant General Manager (AGM) or prior Unit General Manager experience with a similar organization. Completed Apple II Management training, has attained business goals as set with supervisors. Supervisory Responsibility Oversees Managers and Hourly TEAM Members within their location. Essential Job Functions Primary Duties Manages Restaurant Environment Ensures prompt, friendly service according to Company guidelines. Builds a culture using the Vision / Mission statement to guide Values. Ensures the immediate response and correction of all verbal guest complaints by self and staff. Refers all verbal and written guest complaints to AD. Ensures guest experience as a priority with self and staff utilizing a target goal of 100% table visitation. Teaches and enforces alcohol awareness. Builds a positive relationship with local authorities by seeking their assistance in alcohol related issues. Maintains adequate inventory levels. Ensures product preparation and presentation uncompromisingly meeting Company standards. Actively participates in the community to increase sales and enhance the awareness of the restaurant Implements and executes all incentive contests and educates TEAM Members on promotions and new menu offerings. Effectively oversees/schedules TEAM Members to meet sales demands. Maintains effective safety and security programs according to Company policy and government standards. Promotes and manages restaurant organization, cleanliness and sanitation. Institutes preventative maintenance of all equipment and building. Immediately corrects needed repairs. Advises AD of any non-routine situations. Communicates with other managers daily through management log and shift change meetings. Completes all other assigned duties and responsibilities. Manages TEAM Member Performance Ensures quality recruitment and referrals of potential management candidates. Adheres to and promotes training procedures of new managers. Maintains a trained staff through effective use of employment orientation, individual training sessions, meetings and implementation of Company policy. Develops an environment of constant development of managers, including informal monthly reviews as well as written evaluations every six months to update the manager objectives. Assesses the effectiveness of TEAM Members, provides candid, fair feedback on a regular basis, and continuously works with TEAM Members on their areas of development. Ensures correct staffing levels, utilizing guidelines for proper selection of TEAM Members. Conducts thorough Selecting interviews. Selects new TEAM Members on the basis of competency identification, not need. Insures exit interviews on all terminating TEAM Members. Demonstrates proper execution of training systems as outlined by the Company while emphasizing the importance of training to management and TEAM Members. Ensures acceptable TEAM Member performance and documents situations that require or could lead to disciplinary or corrective action. Institutes progressive discipline when appropriate. Conducts weekly management meetings. Conducts employee meetings quarterly. Ensures compliance with Company policies, practices and procedures. Communicates all changes to all TEAM Members. Ensures timely performance one on ones with all TEAM Members with written evaluations every six months. Acts as coach to all TEAM Members. Maintain Controls Ensures restaurants administrative and accounting duties are promptly and properly completed. Maintains and controls the assets of the Company. Assures the compliance with the local, state and federal laws, regulations and guidelines. Ensures the restaurant is meeting or exceeding operating budgets. Manages all service contracts to ensure that routine and preventative maintenance occurs. Follows through on all work and billing. Completes competitive survey of regional purveyors to ensure fairness in billing. Monitors and manages capital expenditures within the restaurant. Analyzes systems and procedures with the AD for continual improvement of earning goals. Ensures all cash handling procedures are adhered to. Performs and analyzes weekly food and liquor inventories/costs. Responsible for preparing/overseeing and submitting of accurate daily/weekly/monthly paperwork to the AD. Development Inspires cooperation and teamwork from management and TEAM Members by building a culture aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission and Core Values. Is guest obsessed and promotes the TEAM to be. Completes all assignments and duties properly and on schedule. Develops goals and action plans for personal/professional growth. Provides a role model for Managers and TEAM Members. Exhibits a professional image. Is a subject matter expert on all store related technology. Educational / Experience Education Bachelor’s degree in Business, Finance, Hospitality or Hotel/Restaurant Management or related discipline, or equivalent professional experience Experience Assistant General Manager (AGM) or prior Unit General Manager experience with a similar organization. Completion of Apple II Management training Minimum 7+ years of Multi-Unit Restaurant Management experience with direct P&L accountability; with a national chain preferred Exemplary restaurant operations leadership skills Superior business acumen; including at the market level Ability to champion and integrate change on a regular basis Skills/Abilities Multi -tasking High degree of stress tolerance Able to adjust to change quickly Self-motivated and disciplined Accountable and goal oriented Physical And Mental Requirements Finger Dexterity: Using primarily the fingers to make small movements such as typing, picking up small objects, or pinching fingers together. Talking: Especially where one must frequently convey detailed or important instructions or ideas accurately, loudly or quickly. Hearing: Able to hear average or normal conversations and receive ordinary information. Repetitive Motions: Movements frequently and regularly required using the wrists, hands and/or fingers. Visual: Average, ordinary, visual acuity necessary to prepare or inspect documents or products, or operate machinery. Reasoning Ability: Ability to apply common sense, understanding to carry out detailed but uninvolved instructions and to deal with problems involving a few variables. Mathematics Ability: Ability to perform very basic math skills including adding, subtracting, multiplying and dividing two digit numbers, to perform the four basic arithmetic operations with money; to perform operations with units such as inch, foot and yard, ounce and pound. Language Ability: Ability to read and interpret documents such as contracts, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship. Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate. Have the ability to stand and walk for approximately 95-100% of shift including the ability to bend, reach and lift. May be required to lift objects up to 50 pounds. Specific vision abilities required by this position include close vision and the ability to adjust focus. Psychological Demands: The mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship. While performing the duties of this position, the employee is frequently required to work in a team environment, handle a fast-paced environment and be flexible and willing to accept change. Must also have the ability to communicate with others, both verbally and in writing. Work Environment: The work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship. On occasion, to perform the work it may be necessary to travel in an automobile to other locations in the field either alone or accompanied by a co‑worker. TEAM Schostak Family Restaurants reserves the right to change, amend, add, delete and otherwise assign any and all duties, responsibilities, and position titles as it deems necessary to meet the needs of its business.

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