General Manager

POSITION SUMMARY:

The General Manager is responsible for executing the restaurant plan to achieve established standards, sales and profits as well as providing excellent Guest service, preparing high-quality food and maintaining a clean work environment. This is done primarily by staffing, personnel training, operating and maintaining the restaurant such that Guest satisfaction is maximized. The General Manager exhibits our client’s corporate values as well as the Leadership and Technical competencies necessary to be successful in the position.

POSITION ACCOUNTABILITIES:

Sales and Profits
1. Meets budgeted sales and controllable cost targets, reviews inventory, and reconciles order/invoices
2. Develop sales-building strategies to increase restaurant profitability
3. Controls all aspects of P&Ls, analyzes the data, and develops appropriate plans to resolve unfavorable trends in controllable items, QSC, sales, and profits
4. Develop (with the District Manager) and execute a local store marketing plan in response to market conditions such as competitor pricing and other competitor activities
5. Responds to competitor activities aimed at diverting restaurant business
6. Develop and execute plans to improve sales and profits

Guests (Guest & Restaurant Operations)
1. Trains employees on responding to Guest complaints and providing a high level of Guest service while meeting Guest service times and company targets
2. Review guest feedback metrics and develop plans to increase Guest satisfaction
3. Identifies, evaluates, and responds appropriately to labor efficiency problems, cash/security issues, and any government agency inspections or visits
4. Ensures that company standards for product quality and product safety are consistently met and executes restaurant cleaning plans, calibration and maintenance plans, and operational checklists
5. Implements safety guidelines and practices, ensuring that they are followed through at all levels in the restaurant
6. Monitors inventory levels to ensure product availability; orders products, and receives inventory and stores products
7. Maintains, modifies as necessary, and utilizes restaurant systems to provide consistent operations and Guest satisfaction

People Management
1. Determines staffing requirements and ensures hiring processes result in accurate staffing levels as well as shifts are staffed at the appropriate levels
2. Ensures restaurant personnel are trained to execute products to company standards (Quality, Service, and Cleanliness) and ensures the use of restaurant “systems” for QSC and cost controls
3. Train employees to identify problems and develop alternative solutions
4. Trains employees on running effective shifts, coaches and develops their employees, and creates engagement within the restaurant
5. Accurately maintains company records
6. Review trends in turnover and meet turnover goals
7. Understands employment laws, manages employee performance and the employee complaint and resolution process
8. Conducts weekly meetings to discuss key business priorities
9. Provides feedback regularly to employees on their performance and annually, completes the performance review process Performs other related duties, tasks, and special projects as required.

EMPLOYMENT STANDARDS

Education & Licensing
– High school diploma or general education degree (GED) required; college degree preferred.
– Food Safety certified

Experience
– Over 2 years of restaurant management experience, preferably in quick-service restaurants
– Microsoft Office and general systems experience required

Essential Physical Requirements:
– Ability to stand for extended periods regularly, talk, see, and hear.
– Ability to read, analyze, and interpret written information such as procedure manuals, Company communications, or governmental regulations.
– Ability to perform basic math functions.
– Ability to occasionally lift and/or move up to 50 pounds.
– Ability to work in a normal restaurant environment where the noise level is usually moderate and occasionally be exposed to outside weather conditions.
– Ability to tolerate frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items.
– Ability to work flexible schedules and extended hours may be required to meet deadlines, handle unusual workloads, or accomplish organizational priorities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.