General Manager

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. The General Manager takes 100% responsibility for all store operations.

Duties & Responsibilities:

• Completely understands all company policies, procedures, standards, specifications, guidelines and training programs.
• Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensures that all products and services are consistent according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieves company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness.
• Controls and oversees cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Makes employment and termination decisions consistent with company guidelines.
• Fills in where needed to ensure product & service standards are met.
• Maintains an open and active line of communication with all staff to ensure quality service and efficient store operations.
• Continually develops staff efficiency while maintaining a positive and productive working environment.
• Updates all personnel and staff of product or service changes as needed.
• Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensures that all equipment is kept clean and in excellent working condition through regular personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensures that all products are received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Manages product inventory, ordering, and receiving in an organized manner.
• Ensures that restaurant policies on employee performance are followed.
• Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Administers prompt, fair and consistent corrective action for all policy violations in accordance with company policies, rules and procedures.
• Fully understands and complies with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements.
• Handles all customer complaints regarding products & services with courtesy and professionalism.
• Maintains a constant image of professionalism.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns as needed or directed by corporate management.
• Assumes 100% responsibility and accountability for all restaurant operations, employees, products and services.

Qualifications:

• Must be 21 years of age.
• Must have at least 3 years of restaurant management or front-of-the-house operations in the Food Service Industry.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Must possess excellent math and technology skills, and have the ability to operate a cash register and Point Of Sale system.
• Must be able to stand for long periods of time (up to 8 hours).
• Must be able to reach, bend, stoop and occasionally lift up to 50 pounds.
• Must have the stamina to work 50 - 60 hours per week.