General Manager

About the Role

The Restaurant General Manager is responsible for creating a culture that reflects the company values. This role manages daily restaurant operations, including employee selection, development, and performance management. The Restaurant General Manager oversees inventory, food and supply ordering, profit optimization, and guest satisfaction. This position reports to the District Manager.

Responsibilities

• Financial:
  • Adhere to company standards and service levels to increase sales.
  • Manage costs to meet budget targets, focusing on cost of sales, labor costs, and cash over/short.
  • Analyze variances and initiate corrective actions with urgency.
  • Ensure all financial and personnel/payroll administrative duties are completed accurately and on time.
• Food Safety and Planning:
  • Maintain a safe, secure, and healthy environment by following sanitation standards and complying with health and legal regulations.
  • Ensure consistent high-quality food preparation and service.
  • Maintain professional restaurant image, including cleanliness, uniforms, and appearance standards.
  • Manage accurate inventory and control cost of goods.
  • Supervise portion control to minimize waste.
  • Estimate food needs, place orders with distributors, and schedule deliveries.
  • Uphold ServSafe certification and guidelines.
  • Complete weekly Food Excellence Self-Assessment.
• Guest Service:
  • Ensure positive guest service in all areas.
  • Respond to complaints and take appropriate actions to retain guests.
• Operations:
  • Ensure a safe working environment for employees and guests.
  • Complete accident reports promptly and contact Medcor for employee injuries.
  • Manage shifts, including decision-making, scheduling, planning, and upholding standards.
  • Investigate and resolve complaints about food quality and service.
  • Complete one Food Excellence audit on the restaurant each week.
• Personnel:
  • Recruit, select, train, assign, supervise, coach, counsel, and terminate employees as necessary.
  • Ensure all employees complete training.
  • Communicate job expectations, plan, monitor, and enforce policies and procedures.
  • Provide ongoing feedback and establish performance expectations.
  • Maintain an accurate staffing plan and prepare schedules to ensure full staffing for all shifts.
  • Conduct monthly staff meetings.
  • Develop employees into Shift Leaders and future General Managers.
• Accountabilities:
  • Maintain compliance with state, local, and federal regulations, as well as company policies.
  • Perform loss prevention audits.
  • Uphold company purpose and values.
  • Keep the District Manager informed of all issues and take prompt corrective action.
  • Complete job responsibilities in a timely and effective manner.
  • Foster a cooperative and harmonious working climate.
  • Accomplish company goals by accepting ownership.
  • Perform other duties as required or requested.

Schedule

Works 50 hours per week or more based on restaurant needs. Works 3 of the busiest days and at least 2 opening, 2 mid, and 1 closing shift.