General Manager

Description

Purpose of Job
Oversee entire restaurant operations including financial performance, product production, inventory, personnel, sales, and marketing for the restaurant. Ensure restaurant is operated within operational guidelines established by owner and franchisor.

Essential Functions

• Oversee and manage all areas of restaurant and make final decisions on matters of importance.
• Incorporate PRIDE systems and routines into day-to-day operations of the restaurant.
• Develop and achieve the restaurant’s business plan by working with the owner and interacting with ADQ Business Consultants, field staff or territory operator.
• Maintain guest service in all areas to meet company standards.
• Respond to customer complaints, take prompt and appropriate action to resolve problems, and ensure customer satisfaction is maintained.
• Organize and implement local restaurant marketing as well as regional and national marketing promotions to increase restaurant sales.
• Staff, train, and develop restaurant managers and hourly employees through orientations, ongoing feedback, the establishment of performance expectations, and by conducting performance reviews.
• Create effective management schedules and ensure the restaurant is properly staffed for all day parts and sales volumes.
• Manage restaurant P&L to optimize manageable profit, control COGS, Labor, and Controllables (semi-fixed expenses).
• Exercise good judgment in decision-making and report issues to the Owner.
• Perform other duties and responsibilities as requested by owner or owner’s appointee.

  Accountability

  • Manage the entire operation of the restaurant through the development and growth of staff, sales, and profitability to meet goals established in location’s business plan.
  • Ensure the restaurant is in accordance with established company standards, policies, and procedures.
  • Aid in the success of the restaurant by ensuring guest satisfaction through adherence to company standards for quality, value, service, and cleanliness.
  • Maintain a positive working relationship with all restaurant staff to foster and promote a cooperative and pleasant working climate, which will be conducive to maximizing employee morale, productivity, and efficiency.

  Qualifications

  • Three to five years of restaurant management experience required, QSR experience strongly preferred.
  • High School diploma or equivalent required.
  • Proven track record in managing COGS and labor.
  • Excellent customer service and employee relations skills.
  • Detail-oriented with the capability to oversee all aspects of the business and multiple areas simultaneously in a fast-paced environment.
  • Ability to work under pressure in a high-volume restaurant, including moving and responding quickly for long periods of time.
  • Interaction with the public and co-workers constantly during shifts.
  • Capability to work in and out of different temperature ranges.
  • Able to lift up to 50 pounds.
  • Excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness.