General Manager

Description

General Summary

• Provides direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the Area General Manager and requires minimal supervision.
• Essential Duties & Responsibilities: Practice and uphold company policies and industry standards as they impact the organization as a whole.
• Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Recruit, select, maintain, evaluate, and promote, employee relations and scheduling according to individual performance and business needs.
• Make employment decisions, oversee guest recovery and resolve food service issues.
• Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Record and analyze cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
• Abide by all state and federal regulations as required by law to ensure the health and well being of employees and/or guests.
• Accountable for all business activities within designated unit.
• Administer Progressive Discipline Policy according to guidelines.
• Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
• Effectively delegate appropriate responsibilities to management team members.
• Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.
• Benefits Include: 401(k)

Dental insurance

Employee discount

Flexible schedule

Health insurance

Paid time off

Vision insurance

Requirements

Required Knowledge, Skills, & Abilities

• Minimum two years previous management experience in a full service establishment based on management’s discretion.
• Knowledgeable in both back-of-house and front-of-house operations.
• Capable of setting expectations and maintaining concise oral and written communication among other managers and employees for each shift.
• Proficient use of all restaurant equipment including, but not limited to, such tools as: calculators, cash registers, computers, ovens, smokers, knives, etc.
• Education & Experience: High School diploma or equivalency as determined by management.
• Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for a total of ten to eleven hours each day frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Work will involve frequent periods of lifting up to 30 pounds with occasional lifting to exert up to 80 pounds.

Working Conditions

Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.