General Manager - Full-time

Summary/Objective:  Responsible for every aspect of the business, responsible for one-company owned restaurant:  P&L accountability; customer relations, restaurant management; local store marketing; community service & public relations; inventory management (product & food cost); employee life cycle:  selecting, hiring, training, developing, and retaining Assistant General Managers, Hourly Shift Supervisors, and crew members.

Essential Functions:

• Leads the restaurant with integrity and facilitates a focus on the Company’s mission and values:  Simplify life for our guests by creating awesome rotisserie meals, served quickly by warm and friendly people in a clean environment.
• Provides clear and consistent direction to Assistant Managers, Hourly Shift Supervisors, and crew members during the work day.
• Plans, identifies, communicates, and delegates responsibilities to Assistant Managers, Hourly Shift Supervisors, and crew members to ensure operational excellence is consistently executed by conducting regular meetings.

• Consistently analyzes relevant reports to review restaurant operations and identifies any problems, concerns, or opportunities for improvement.
• Maximizes profits by managing profit and loss controllable items; by tracking expenses vs. annual budget, analyzes variances and initiates corrective action to ensure company objectives are achieved.
• Leads all or some financial areas including sales growth, cost management, and profit growth.
• Controls labor and food costs through daily management and supervision.
• Consistently checks stock levels and orders supplies. 
• Consistently develops new business and generates sales growth by consistently delivering a positive guest experience, executing local restaurant marketing initiatives, and supporting and promoting community involvement.
• Maintains sparkling clean restaurants and ensures QSC standards are achieved.
• Leads all guest components including excellent food quality, exceptional guest service, crew member friendliness, and cleanliness through the team using proven systems and routines.
• Consistently finds ways to create delightful positive dining experiences by delivering a high level of service and ensuring all crew members engage in conversations with guests to understand their needs and exceed their expectations.
• Consistently greets customers and does table visits to ensure guest satisfaction.
• Solicits guest feedback to understand needs of the guest and surrounding community.
• Ensures the safety of guests and crew members through training and execution of food safety and restaurant safety standards and guidelines.
• Seeks information regarding trends affecting the food service industry.
• Effectively attracts, identifies, interviews, selects, and hires individuals that are the best fit and most qualified for the business.
• Conducts onboarding and off boarding activities and follows through with outstanding employee documentation to ensure compliance.
• Trains and coaches crew members in culinary and guest services principles and practices.
• Manages team member performance through training and development; provides meaningful and timely performance and behavioral feedback on an ongoing basis.
• Identifies and develops high potential team members for successful future leaders (Hourly Shift Supervisors).    
• Creates a positive team environment by recognizing and reinforcing individual and restaurant accomplishments.
• Prevents employee relation issues by consistently executing human resources practices and ensuring guidelines and processes are adhered to.
• Leads, trains, and develops high-energy, high performing teams where employees exceed expectations.
• Ensures all employees adhere to the company’s uniform standards.
• Reinforces the compliance of all company policies and procedures (people, safety, assets, cash, etc.).
• Ensures compliance with employment law, safety regulations, and all company policies and procedures during all shifts.
• Effectively handles and manages confidential and sensitive information.
• Strives to create and maintain a diverse team.
• Performs other duties as required and assigned.

Competencies:

Accountability

Guest Focus

Effective Communication, written and oral

Execution Excellence & Reliability

Financial & Business Acumen

Interpersonal Skills

Personal Effectiveness/Credibility

Problem Solving/Analysis

Relationship Building

Stress Management/Composure

Teamwork & Collaboration

Time Management

Supervisory Responsibility

This position is responsible for the hiring, training, coaching, developing, and managing the performance of the Assistant Managers and crew members.

Work Environment:

• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Move throughout the restaurant for extended periods of time (up to 10-12 hours per day).
• Move 50 lbs. for distances of up to 10 feet.
• Balance and move up to 25 lbs. for distances of up to 50 feet.
• Understand and respond to team members’ and guests’ requests in a loud environment.
• Perform basic math and understand finances and cost management.
• Bend, stoop, and reach in order to load and spit chicken, stock shelves, serve customers, and clean the restaurant.

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.

While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands and fingers to handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell.  Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type / Expected Hours of Work:

This is a full-time position; typical hours are between 8:00am to 10:00pm, with about 50 - 52 hours of work per week expected.

Required Education and Experience:

• High school or GED required.
• Ability to work a flexible schedule including opening, closing, weekends, and holidays.
• Must be at least 21 years of age.
• 1 year experience using a PC and MS Office Suite.
• 1 year experience working in a fast paced environment.
• 1 year experience meeting and or exceeding customer service overall satisfaction results.
• 2 years’ experience managing restaurant operations, financials, and control systems.
• 2 years’ management or leadership experience coaching and mentoring team members.
• 3 years’ experience as a restaurant/retail experience.

Preferred Education and Experience:

• College degree or equivalent work experience.
• 3+ years’ experience as a restaurant/retail experience.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities and activities may change at any time with or without notice.

Relationships / Contacts:

Interacts daily with external guests as well as working alongside management team and team members. Frequent contact with regional manager, senior regional manager, HR manager, and various field support and support center personnel.

To apply for a position please go to: BOSTONMARKETJOBS.COM and complete our online application and assessment process today! You can also submit your resume in response to this posting.

Boston Market Corporation is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, national origin, age, disability, gender, sexual orientation, marital status or veteran status.