General Manager

Accountabilities/Responsibilities

• Provide leadership to Kitchen Manager, Hospitality Manager and Assistant Managers through training, coaching, performance appraisal and development to ensure guests receive a pleasurable dining experience.
• Ensure all Golden Corral operations systems are in place for the restaurant in accordance with the Operations Manual.
• Ensure the restaurant is operated within budget for sales, food, labor and controllable operating expenses.
• Manage all company assets; financial, facility, and human resources in accordance with company policy and all federal and state regulations.
• Ensure all company policies are followed including the Code of Ethics.
• Ensure Restaurant Operations Improvement Process (ROIP) standards are met.
• Provide coverage for the front of the house or back of the house when the Kitchen Manager or Hospitality Manager is away.
• Coach Associate Managers and other team members when problems are identified and follow-up to ensure corrections are made.
• Recruit, select and orient Assistant Managers into Golden Corral utilizing approved selection and interview process.
• Ensure Co-workers and Assistant Managers participate and certify in the Fast Pass for Success program in order to develop members of the team.
• Recognize members of the restaurant team for exemplary performance, length of service awards, 100 Club and other special occasions.
• Train Crew Leaders, Crew Trainers, Assistant Managers, Kitchen Manager and Hospitality Manager on changes in Golden Corral standards, recipes, marketing promotions and new policies.
• Train, implement and execute company health and safety programs to ensure a safe environment for team members and guests.
• Ensure systems are in place to support timely and regular communications to members of the restaurant team.
• Provide input and assist the Director of Operations in the development of the restaurant’s budget.
• Ensure that the 17 priorities are maintained and regular preventive equipment maintenance is performed in the restaurant as well as outside of the restaurant including signs, parking lot and landscaping.
• Execute national restaurant marketing programs and develop and implement local restaurant marketing programs to drive customer counts and sales.

Education/Specialized Training

• Education and training normally associated with completion of a degree program - business or hospitality.
• Three to five years experience in managing a restaurant with diversified menu offerings.
• One-year Golden Corral restaurant management experience as an associate manager is preferred.
• Successful completion of the Golden Corral Manager in Training Program.

Other Qualifications

• Position requires standing and walking for periods of 2-5 hours without a rest break, and task sequencing and the completion of complex administrative responsibilities.
• Occasional moderate to heavy (10-25+lb) lifting and carrying, bending and reaching overhead may be required.
• Work environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces.
• Position is under minimum levels of day-to-day supervision.