GENERAL MANAGER

About the role

The General Manager (GM) is the leader of the individual restaurant management team, responsible for overseeing the operational and financial performance of the restaurant and ensuring core values are carried out through execution. The GM plans, schedules, oversees, and participates in restaurant operations, serving as the role model for company culture and maintaining the highest standards in food production and guest experience. The GM reports directly to the District Manager and, at times, the Leadership Team, and is accountable for executing policies, procedures, and direction provided by leadership. As the store leader, the GM must perform all restaurant tasks as needed and ensure proper execution of company standards, policies, and procedures, including monitoring and maintaining guest experience, safety, and security of team members and company assets. The GM is required to successfully complete and meet the requirements of the General Manager Training Certification and must be fluent in English to communicate effectively with customers, vendors, and leadership. The GM must maintain professional dress, speech, and behavior at all times.

Responsibilities

• Oversee day-to-day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product and procedure knowledge, accuracy in execution, team appearance, professionalism, and sales building
• Conduct continuous inspection of the restaurant for cleanliness and readiness, ensuring duties and tasks are performed correctly
• Perform work of other team members as needed, leading by example and following standards strictly
• Conduct quality checks and follow company procedures for documentation throughout the day, including food and drink accuracy
• Maintain optimal staffing levels by performing effective scheduling, following deployment procedures to match roles with skill sets, and driving the store training process to create a versatile team
• Conduct and/or delegate team member training
• Manage the overall scheduling and payroll process: write schedules, manage schedule requests, verify hours worked, and approve bi-weekly payroll; maintain employee files and comply with applicable laws
• Approve time and tip reporting for payroll hours
• Conduct inventory and ordering, and perform outside shopping
• Field applications, conduct interviews, and onboard new hires
• Address performance-related issues and report to the District Manager and/or Leadership Team; conduct team member performance reviews and evaluations
• Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and conducting blind drops
• Perform deposit drops with compliant cash handling procedures
• Address customer complaints and report to the District Manager and/or Leadership Team; perform table touches to ensure order accuracy, food quality, and guest satisfaction
• Field equipment maintenance and service requests
• Field catering inquiries, oversee the process, and follow up
• Use and implement all company methods, systems, and processes
• Maintain regular and predictable attendance: scheduled working hours are Sunday–Saturday from 5:30 am to 5:30 pm

Requirements

• 21+ years of age
• High school graduate
• 3–5 years of restaurant management experience, with at least 2 years as a General Manager
• Prior supervisory/leadership experience is a plus
• Able to maintain a clean, safe, and harassment-free environment
• Dependable, honest, trustworthy, and possesses integrity
• Courteous and enthusiastic
• Exceptional communication and guest service skills
• Basic math skills
• Proficient with computer, tablet, and smartphone skills
• Demonstrate ability to handle multiple projects simultaneously
• Able to establish priorities for self and others
• Able to multitask efficiently
• Successful completion of General Manager Training Certification
• Proficient on Aloha POS
• Proficient in Microsoft Excel
• Proficient in HotSchedules
• Previous use of an inventory system

Physical demands

• Lifting + carrying:
  • 1–10 lbs: Continuously (food items, kitchen utensils, paper goods, office items)
  • 11–20 lbs: Occasionally (iced tea pots, food, produce)
  • 21–35 lbs: Occasionally (bulk food items, produce)
  • 36–50 lbs: Rarely (bundle of paper bags, cleaning supplies)
  • 51–75 lbs: Never
• Sitting: Occasionally
• Standing: Frequently
• Walking: Frequently
• Bending: Occasionally
• Squatting: Rarely
• Kneeling: Rarely
• Crawling: Rarely
• Climbing: Occasionally
• Reaching: Frequently
• Grasping: Continuously