Restaurant General Manager

Under the direction of the Area Director, the General Manager oversees operational and financial performance and human capital (Managers and Hourly TEAM Members) within their location. Demonstrates leadership abilities aligned with the TSFR Roadmap, including Our Core Purpose, Vision, Mission, and Core Values.

Responsibilities

• Manages Restaurant Environment
  • Ensures prompt, friendly service according to Company guidelines.
  • Builds a culture using the Vision/Mission statement to guide Values.
  • Responds immediately to and corrects all verbal guest complaints; refers written complaints to the Area Director.
  • Prioritizes guest experience with a target goal of 100% table visitation.
  • Teaches and enforces alcohol awareness; builds positive relationships with local authorities.
  • Maintains adequate inventory levels and ensures product preparation meets Company standards.
  • Actively participates in the community to increase sales and enhance restaurant awareness.
  • Implements incentive contests and educates TEAM Members on promotions and new menu offerings.
  • Oversees and schedules TEAM Members to meet sales demands.
  • Maintains effective safety and security programs according to Company policy and government standards.
  • Promotes restaurant organization, cleanliness, and sanitation; institutes preventative maintenance of equipment and building.
  • Communicates daily with other managers through management logs and shift change meetings.
• Manages TEAM Member Performance
  • Ensures quality recruitment and referrals of potential management candidates.
  • Adheres to and promotes training procedures for new managers.
  • Maintains a trained staff through orientation, training sessions, meetings, and Company policy implementation.
  • Conducts informal monthly reviews and written evaluations every six months for managers.
  • Provides candid, fair feedback and works on TEAM Member development areas.
  • Ensures correct staffing levels and conducts thorough interviews for new hires.
  • Conducts exit interviews for all terminating TEAM Members.
  • Demonstrates proper execution of training systems and emphasizes training importance.
  • Documents and addresses TEAM Member performance issues; institutes progressive discipline when appropriate.
  • Conducts weekly management meetings and quarterly employee meetings.
  • Ensures compliance with Company policies and communicates changes to all TEAM Members.
  • Conducts timely performance one-on-ones with written evaluations every six months.
  • Acts as a coach to all TEAM Members.
• Maintains Controls
  • Ensures administrative and accounting duties are promptly and properly completed.
  • Maintains and controls the assets of the Company.
  • Ensures compliance with local, state, and federal laws, regulations, and guidelines.
  • Manages the restaurant to meet or exceed operating budgets.
  • Oversees service contracts to ensure routine and preventative maintenance.
  • Completes competitive surveys of regional purveyors to ensure fair billing.
  • Monitors and manages capital expenditures within the restaurant.
  • Analyzes systems and procedures with the Area Director for continual improvement.
  • Ensures adherence to all cash handling procedures.
  • Performs and analyzes weekly food and liquor inventories/costs.
  • Prepares and submits accurate daily/weekly/monthly paperwork to the Area Director.
• Development
  • Inspires cooperation and teamwork aligned with the TSFR Roadmap.
  • Promotes a guest-obsessed culture among TEAM Members.
  • Completes all assignments and duties properly and on schedule.
  • Develops goals and action plans for personal/professional growth.
  • Provides a role model for Managers and TEAM Members; exhibits a professional image.
  • Serves as a subject matter expert on all store-related technology.

Requirements

• Bachelor’s degree in Business, Finance, Hospitality, Hotel/Restaurant Management, or related discipline, or equivalent professional experience.
• Assistant General Manager (AGM) or prior Unit General Manager experience with a similar organization.
• Completion of Apple II Management training.
• Minimum 7+ years of Multi-Unit Restaurant Management experience with direct P&L accountability; national chain experience preferred.
• Exemplary restaurant operations leadership skills and superior business acumen at the market level.
• Ability to champion and integrate change on a regular basis.

Skills

• Multi-tasking and high degree of stress tolerance.
• Able to adjust to change quickly.
• Self-motivated, disciplined, accountable, and goal-oriented.
• Finger dexterity for typing and handling small objects.
• Ability to communicate detailed instructions accurately, loudly, or quickly.
• Able to hear average or normal conversations and receive ordinary information.
• Repetitive motions involving wrists, hands, and fingers.
• Average visual acuity for preparing or inspecting documents/products and operating machinery.
• Ability to apply common sense to carry out instructions and deal with problems involving a few variables.
• Basic math skills including arithmetic operations with money and units of measurement.
• Ability to read and interpret contracts, operating instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees.

Physical and Mental Requirements

• Must be physically able to work in kitchen or service areas, operate a cash register, stand and walk for 95-100% of shift, bend, reach, and lift up to 50 pounds.
• Specific vision abilities include close vision and the ability to adjust focus.
• Must work in a team environment, handle a fast-paced setting, and be flexible with change.
• Ability to communicate verbally and in writing.
• On occasion, may need to travel in an automobile to other locations.