General Manager

General Manager2201 S Gregg St, Big Spring, TXSummary: The Restaurant General Manager has overall responsibility for the day to day operations of the assigned restaurant, including: sales building, inventory and labor controls, quality of product and service and sanitation. The Restaurant General Manager directs all activities related to the associates, ensuring their ability to perform as a team and achieve the goals for the restaurant and the brand.Competencies:Complex problem-solving skillsSound judgment and decision makingTime and Financial Resource ManagementAbility to lead with respect and integrityDetail-oriented and organizedThe ability to lead a team and function within a teamStrong interpersonal and communication skills, both verbal and writtenMaintaining a high performance and accountable cultureAbility to motivate and empower a team to deliver the bestPossess strong change management skillsSelf-driven and flexibleMicrosoft Office Suite proficiencyEssential Job Functions:Ensure restaurant achieves both financial commitments and guest satisfaction goals.Maintain a high energy attitude to motivate associates and satisfy guest needs.Ensures food, beverage and service quality meet or exceed standards.Recruit, interview, hire and conduct performance appraisals for associates.Responsible for development and succession planning for associates.Provide disciplinary action for associates and terminations, when applicable.Ensure direct reports perform all assigned job duties in a prompt and accurate manner.Ensures preparation and submission of all required paperwork, all cash handling procedures are followed, restaurant assets are maintained and controlled, inventories of food/beverage and small wares are controlled, compliance with all local, state and federal laws, as well as compliance with all company policies.Analyzes systems, procedures and business trends, provides strategic guidance for development and improvement of all restaurant operations.Ensures a safe working and customer experience environment by facilitating safe working behaviors for all associates.Other duties, as needed.General Conditions and Physical Demands:50+ hours per week (days and hours dependent on business needs, therefore flexibility is required to address urgent matters, as needed)Lift, move or carry up to 75 poundsBend or twist body, keep and regain balance, kneel, crouch, stoop and crawl.Repetitive motions, use of hands to handle, control and feel objects or tools, frequent time standing and walkingTravel:Occasional travel for off-site meetingsRequired Education and Experience:High School Diploma or equivalentHas a minimum of two (2) years in a leadership role in the restaurant, hospitality or retail industry, with responsibility for both financial outcomes and direct reports.