General Manager

We have a full-time opening for a General Manager.

Must be able to work various shifts per week.

• Must have a high school diploma or equivalent.
• Be authorized to work in the United States.

Welcome to Huddle House! We have been providing great food and great service in our communities for over 45 years. We are a dynamic and growing company that is committed to both our guests and employees.

General Manager

The General Manager has the ultimate on-site responsibility of the store they manage. The GM is to supervise and administer day-to-day operations of the restaurant. The GM must display leadership traits that will produce: excellent service and food in a nice, comfortable atmosphere; a clean restaurant; satisfied Guests; continuous sales increases; maximum profits; and an economical contribution to the community in which they operate and live. The GM must create a climate in the restaurant where there is a feeling that everyone is on the same team pulling together. This is accomplished through supportive management.

OPERATIONS:
The GM will prepare weekly sales and cost projections and communicate objectives to the team and make a commitment to achieve the goals; achieve maximum sales and profits while maintaining excellent operation standards; report daily and weekly sales and expenses to owners; acknowledge and greet every Guest; ensure the daily and weekly cleaning schedules are posted and in effect to maintain an impeccably clean restaurant; follow health standards set by the local health department and by Huddle House Inc.; ensure that all team members have been properly trained to use equipment and that all equipment is in good working order; ensure fair, honest and consistent treatment of all team members; ensure that all team members are kept informed of everything that concerns them and their jobs by having regular workshops and one-on-one sessions with them for continuous training and communicating; apply and enforce all company policies, procedures and standards and ensure policies are understood by each team member; maintain good solid Guest relations; handle complaints professionally and timely; maintain ethical behaviors and practices while on duty or on own personal time.

MERCHANDISING:
The GM will maximize sales by through a proper pricing structure that insures good Guest value while maximizing food service profits; constantly evaluating product mix and location offerings; seeking out new products and vendors.

ACCOUNTING:
The GM will minimize costs by determining staffing formulas to maximize efficiencies and sales; developing relationships with vendors and suppliers to minimize costs while maintaining established quality, minimizing waste in all locations through developing proper prep amounts; work through the maintenance department to ensure that equipment is properly functioning; establishing a system to control and minimize paper and supply costs through vendor negotiations, location management and good common sense.

PERSONNEL:

Work through store operations and human resources to ensure that stores are properly staffed and food service team members are managed properly (i.e. evaluations done on a timely basis, time spent assisting in the store is minimal, etc.); attend seminars and tradeshows concerning food service, including general safety and food service handling; develop and conduct safety and cleanliness inspections of food service operations to ensure that training s being followed properly; establish food service team members training standards and a program ensuring properly trained team members in all food service operations.

COMMUNITY SERVICE:
Leonard Food Management is committed to being a responsible corporate citizen. Every Team Member is expected to support the company in its civic endeavors; and to whenever possible, get personally involved in community activities.

PHYSICAL/MENTAL REQUIREMENTS:
Must be able to stand and walk up to 12 hours daily performing the functions as described above; must be able to lift up to fifty (50) pounds; must be able to climb up ladders and step stools; must be able to bend, twist, and reach to perform the functions described above; must have corrected vision to be able to read a cash register; must be able to work around various odors, dust and mist as well as stock a refrigerated vault; must be long-tempered and slow to anger; must be able to remain calm when dealing with Guest who may be abusive or threatening; must be able to identify safety hazards, and correct them when necessary.