The General Manager will be responsible for the overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include a focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction
- Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved
- Directs restaurant operations with responsibility for guest service, brand standards execution and employee training
- Achieves controllable profit and cash flow goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result
- Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions
- Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
- Ensures all equipment and facilities are in compliance with brand standards and all government regulations and takes corrective action when required
- Attracts, hires, on boards and retains the best hourly talent to meet staffing requirements and guest service standards
- Proactively handles employee relations issues and deviations from brand standards; involves the DM and Human Resources
- Manager as appropriate to resolve issues
- Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts
- Monitors that proper security procedures are in place to protect employees, guests and company assets
- Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
- Works to create and maintain an enjoyable and respectful environment for our guests and employees
- Maintains compliance with all employer’s employment policies and brand standards to include all state, local and federal regulations
- Follows management cash handling, inventory and other operational procedures as outlined by the employer
Essential Functions for job:
- Must be able to lift a tray weighing up to 25 lbs
- Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers
- Must be able to bend, stoop, reach, lift and grasp
- Must be able to hear well in a loud environment to respond to employee and guest needs
- Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
- Must be able to operate point-of-sale system and differentiate between monetary denominations
- Must be able to work with all Brand menu products
- Must be able to work with potentially hazardous chemicals
- Must have sufficient mobility to move and operate in confined work area
- Must be able to work inside and outside the restaurant
- Must be able to observe staff and all aspects of restaurant operations
- Must be able to stand and walk during an 8 to 10 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business
- Must be able to tolerate extreme temperature changes in kitchen and freezer area
Job Type: Full-time
Job Type: Full-time
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Restaurant type:
Shift:
- Day shift
- Evening shift
- Morning shift
- Night shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Application Question(s):
- Do you own your own vehicle?
Education:
- High school or equivalent (Preferred)
Experience:
- Leading teams: 1 year (Preferred)
- Restaurant management: 2 years (Required)
License/Certification:
- Driver's License (Required)
Work Location: In person