General Manager

GENERAL PURPOSE OF POSITION: Responsible for all operations, training and development of all employees within a Halo Burger location. Directs and leads all employees in order to provide quality food in a clean, safe and efficient manner so that guests will have an enjoyable experience at Halo Burger.

ESSENTIAL JOB DUTIES:

• Places the importance of exemplary guest service as the #1 priority
• Manages, trains and coach’s unit employees, management and conducts orientation.
• Oversee and assigns unit employees and management to perform all duties in Basic Stations (Order Taker, Fountain & Frozen, Dresser, Fryers, Grill, Food Prep, Expeditor and Drive-Thru) as needed and depending on unit volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
• Adheres to and monitors employee, management compliance of the Halo Country employee handbook, policies and practices. Takes appropriate action to address employee issues and policy violations and immediately reports all employee issues, complaints and policy violations to his/her immediate supervisor or HR Manager.
• Performs opening and /or closing duties to standard.
• Monitors and makes appropriate adjustments to staffing levels during assigned shift.
• Prepares employee work schedules in a timely manner to ensure continuous ability to properly serve guests in accordance with Halo Country policy and applicable law.
• Monitors and maintains inventory levels to ensure product availability and portion control. Places orders for food, paper and other supplies within cost control procedures.
• Monitors the performance of vendors.
• Completes and submits all unit employment-related records and payroll records.
• Immediately resolves guest requests and concerns in a respectful manner. 
• Recruits, interviews and hires crew team members to achieve proper staffing levels.
• Determines compensation levels of unit employees within company guidelines.
• Prepares all necessary operational reports. Develops appropriate action plans to resolve unfavorable financial and/or sales trends.
• Develops and implements a marketing plan.

ADDITIONAL DUTIES:

• If necessary, perform all duties in the Basic Stations (Order Taker, Fountain & Frozen, Dresser, Fryers, Grill, Food Prep, Expeditor and Drive-Thru) as needed and depending on unit volume, during a shift to ensure the preparation (portion control), temperature, packaging, appearance, presentation, taste and service of all menu items meet operational standards.
• Complies with all federal, state and local wage and hour laws and labor and employment laws.
• Wears required personal protective equipment when necessary.
• Performs frequent washing and sanitizing of: food areas, food preparation tools, and hands.
• Performs other job-related duties as assigned or required.

QUALIFICATIONS AND JOB REQUIREMENTS:

• High school diploma or equivalent required. Advance studies in business, restaurant management, or related fields are preferred.
• Minimum of three (3) years of restaurant management experience (QSR preferred). Experience running shifts without supervision.
• General knowledge of federal, state and local regulations and laws relating to employment and labor practices, Equal Employment Opportunity and wage and hour compliance.
• General knowledge of recruiting, interviewing and selection practices.
• General knowledge of federal, state and local health and sanitation laws and regulations.
• Leadership and supervisory practices and skills.
• Effective verbal and written communication skills.
• Basic accounting skills.
• Time management skills.
• Organizational skills.
• Problem solving, decision making and conflict-resolution skills.
• Basic computer skills.
• Must be able to work at least 48 hours in a minimum 5-day workweek.
• Must be able to follow directions.
• Must be able to work irregular hours, nights, weekends and holidays.
• Must be able to multi-task and prioritize.
• Ability to use restaurant planning tools.
• Works with autonomy.
• Complies with all Halo Country Policies and Procedures, and all health and sanitation laws and regulations.
• Continuous standing, bending, stooping, lifting, stretching and frequent over-head lifting will be required when staging, preparing or packaging menu items and/or cleaning.

ENVIRONMENT: Frequent exposure to heat and hot liquid shortening while cooking. Frequent exposure to extreme cold when stocking food items/freezer. Occasional exposure to extreme temperatures based on variable weather conditions.