General Manager (Phase 3/5)

Essential Functions

• Models and creates an environment in which the Guest is always right; ensures a positive Guest service experience.
• Responds positively and quickly to Guest concerns.
• Hires high quality people who demonstrate and ensure consistent Guest satisfaction.
• Ensures all employees are trained and empowered to deliver total Guest satisfaction.
• Evaluates each employee’s ability to maintain high levels of Guest satisfaction.
• Continuously improves the skills, knowledge and morale of all employees.
• Train, coach and provide regular performance feedback (positive and corrective).
• Makes a continuous effort to maintain a fun and enjoyable working experience in the restaurant at all times.
• Develops and executes the business plan (key elements include fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant.
• Utilizes labor effectively to meet budget.
• Responsible for financial results.
• Executes company-wide marketing programs.
• Enforces all labor laws (federal, state and local).
• Upholds company food safety, food handling and sanitation requirements, to ensure the health and safety of our Guests and employees.
• Models and encourages CKE shared values.
• Is completely focused on and driven by the Guest.
• Is of high personal integrity and treats all employees with honesty, respect and dignity.
• Is performance oriented and driven; clearly communicates performance expectations, measures performance results, recognizes and rewards good performance and is intolerant of poor performance.

Qualifications

• EDUCATION: High school diploma or equivalent.
• Experience: 3 – 5 years in management position (preferably restaurant experience).
• HOURS: Able to work a standard 47 ½ - 50 hour work week; able to work flexible hours necessary to manage and operate the restaurant effectively.
• Able to work the days and hours as designated (scheduled) by the General Manager or District Manager.

Skills & Abilities

• Basic knowledge of computers.
• Financial/analytical aptitude including planning, budgeting, scheduling and P & L management.
• Organizational, planning and time management.
• Team building skills.
• Problem solving skills.
• Good verbal and written communication skills.

Physical Abilities

• Work long hours.
• Stand for long periods of time.
• Work around heat.
• Work around others in close quarters.
• Move throughout the restaurant and observe restaurant operations and employee work performance.
• Able to lift 50 – 75 pounds comfortably.
• Work with various cleaning products.