General Manager

Job Description

Position Summary:

Maintains overall management responsibilities for the restaurant to ensure that the restaurant is operated in a profitable, efficient and businesslike manner. Directs, coordinates and participates in food preparation, assembly of food orders, and collecting of monies from customers. Interviews, hires, trains personnel and coordinates activities of co-workers. Responsible for planning, scheduling, financial reporting and controlling all manageable expenses.

Operational Systems: To accomplish the tasks, the General Manager must utilize and implement the following systems:

Human Resources Management, Food Safety, Cleanliness, Customer Service, Food Quality, Quality Assurance, Training, Security, Preventative Maintenance, Marketing and Administrative systems and other systems as they are developed and become available.

STANDARDS OF PERFORMANCE: It is our belief that to fulfill the responsibilities of General Manager, the following results must be met and maintained:

Takes initiative to ensure we are the "friendliest business in town"

Sales Growth at or above budget.

Cost of Sales: controls variance to within 1.5% or less to ideal.

Cost of Labor: controls variance to budget

Variable Expenses: controls variance to budget

Fully staffed with junior level management and team members to meet business needs for all operating hours

Staff turnover below industry average

Takes initiative in completing additional projects or assignments

Local store marketing planning within guidelines

Franchisor Evaluations & Health Inspections: scores a minimum of 80% or passing

ESSENTIAL DUTIES & RESPONSIBILITIES: include the following. Other duties may be assigned:

Completes and posts the weekly work schedule for all personnel. Responsible for scheduling employees and assigning job positions to assure that all positions necessary to the restaurant's operation are filled.

Observes all personnel at the beginning of work shift for compliance with appearance and uniform standards.

Verbally informs personnel of any menu or price changes, specials, marketing promotions or other factors that relate to food production or service and implements actions for change or adjustment.

Checks food preparation and dining areas for cleanliness and proper presentation. Checks job stations for adequacy of supplies used for refill or replacement purposes.

Supervises back-of-house and service operations while on duty. Assists counter/dining room/drive-thru team and food production team during rush periods to ensure the maintenance of quality, service and cleanliness standards.

Ensures that restaurant operations deliver all facets of our objective to be "the friendliest business in town" to the customers.

Assists counter/dining room/drive-thru team in greeting customers taking orders, suggestive selling, ringing food and beverage purchases into cash register, collecting payment from customers and making change, assembling order and checking for completeness and correctness and packaging orders for dining room or takeout dining.

Participates in food preparation, cooking, menu assembly, and checking for completeness and correctness.

Generates or collects and reviews daily and weekly business reports.

Ensures all staff members receive formal, written performance evaluations according to established guidelines.

Coordinates and supervises the cleaning and maintenance of the facilities, grounds and equipment.

Accurate and timely reporting of required daily, weekly and monthly projects, and administrative responsibilities.

Interviews, hires, trains, evaluate and utilize progressive disciplinary process for staff..

Spends time individually on all shifts of restaurant operation to ensure the training, development and accountability of all subordinate supervisors.

Achieves sales goals and maximum profitability while maintaining cost of sales and labor controls at or below budget.

Works a minimum of 5 days, 45 hours per week to ensure restaurant financial performance and operational goals are met or exceeded. Expectation is to work a schedule that will maximize sales growth potential. Work schedule may require more hours to meet standards and demands of the business. Must be able to work any job station when needed and to operate the cash register as appropriate.

Creates a management schedule based on the business needs of the restaurant. Ensures fair and consistent rotation of shifts for management team.

Assists in maximizing sales potential through aggressive local store marketing and community involvement.

Ensures good safety practices of employees and customers throughout the restaurant. Assists in the maintenance of proper emergency and security procedures.

Receives and resolves customer complaints to maintain customer satisfaction and provides corrections when applicable.

Ensures compliance with all regulatory standards.

Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning, detergent, and paper supplies for the restaurant to ensure a minimum loss from waste or theft.

Ensures the restaurant has all food items, menu ingredients and paper products to deliver our products to our customers.

Provides on-the-job training for new employees.

Completes all paperwork, payroll and administratve forms in a timely manner or as specified by current performance standards.

Ensures that sanitation meets or exceeds specification of Health Department and Company standards.

Conducts routine manager meetings and periodic employee meetings to ensure correct interpretation of policies and obtain feedback. Team Member meetings to be held at the discretion of the General Manager.

Must be at least 21 years of age.

Maintains a good driving record and is able to transfer deposits to the bank.

Maintains professional appearance, per the employee appearance standards.

Is respectful, cooperative and courteous when working with others.

Supervisory Responsibility:

Directly supervises Assistant Managers, Shift Managers and Team Members. Carries out supervisory responsibilities in accordance with the organization's policies

and applicable laws. Responsibilities include training employees; planning, assigning and directing work; appraising performance and disciplining employees.

Knowledge, Skills & Abilities:

Knowledge of restaurant operations, staffing, training/development, P & Ls and practical general business knowledge.

Must possess excellent organizational skills.

Able to communicate with individuals at all levels of the organization, within the restaurant and outside, while maintaining a professional demeanor.

Able to rationally solve practical problems and deal with concrete variables.

Able to speak, read, write and understand the primary language used by employees, customers, etc.

Able read, write and perform basic mathematical calculations.

Able to plan, project and organize a variety of tasks and functions.

Job Specifications:

College level coursework in management, restaurant management, or other business-related field desired. High school graduate with emphasis on skill training. Minimum of one year in a fast food establishment as a Restaurant Manager or two years as an Assistant Manager.

Certificates, Licenses, Registrations:

Valid Driver's License

ServSafe Certification

Basic Certified Manager (successful completion of all BCM requirements)

Work Environment/Physical Activities:

Ability to maneuver physically; The employee must regularly lift and or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 60 pounds.

The noise level in the work environment is usually moderate.

Note: The above statements are intended to describe the general nature and level of work being performed by employees assigned to this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills associated with the position.

Job Posted by ApplicantPro

Full-time