General Manager

POSITION SUMMARY

Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Responsible for direct supervision of all employees (including subordinate managers) in assigned restaurants.

REPORTING RELATIONSHIPS

• Reports directly to Regional Manager
• Internal Contacts: Extensive contact with all levels of store personnel as well as all support center department contacts.
• External Contacts: Extensive contact with guests, distributors, repair technicians, vendors, salespersons, as well as members of community organizations.

POSITION ACTIVITIES AND TASKS

• Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
• Plans and analyzes restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers.
• Responsible for all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation.
• Responsible for conducting annual performance reviews with all restaurant employees, as well as recommending merit increases and preparing employee performance documentation.
• Attends University of Perkins and successfully completes all coursework. Achieves and maintains ServSafe certification.
• Performs and is able to assist in all functions for all positions in the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures managers and all team members monitor and oversee food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness.
• Ensures restaurant compliance with productivity and service standards by scheduling and staffing sufficient well-trained and productive employees.
• Ensures proper facility and equipment management through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
• Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
• Anticipates, identifies, and corrects system breakdowns to achieve guest satisfaction.
• Accountable for accurate financial data, including payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
• Attends scheduled regional meetings; makes presentations to peers and management as requested.

QUALIFICATIONS

• Education Level Required: High school diploma; some college or degree preferred.
• Experience Required: Two years previous experience in a management role; preferably in the food service industry.

PHYSICAL REQUIREMENTS/ENVIRONMENT/WORK CONDITIONS

• Extensive standing without breaks
• Exposure to heat, steam, smoke, cold, and odors
• Bending, reaching, walking
• Communicate with guests and vendors in person and by telephone, operated cash register
• Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet
• Must have a high level of mobility/flexibility in the space provided
• Must be able to fit through openings 30" wide
• Must be able to work irregular hours under heavy pressure/stress during busy times
• Must be able to coordinate multiple tasks simultaneously
• Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet
• Must be able to lift up to 50 pounds