Restaurant General Manager

About the Role

Thrive Restaurant Group is a family-owned restaurant company that's been in business for over 50 years, and we're looking for the next member of our family. We are committed to making a difference in the lives of the people we serve and the communities in which we live. If you want to work in a fun family atmosphere and are interested in learning business, leadership, and hospitality, this is the place for you. In Applebee's, we're known as Legacy Apple.

To make a difference by loving people through the creation of a work environment that helps people become their natural best selves. As GM, you are responsible for selecting, developing, and leading a team of people that care for each other and who create an outstanding guest experience resulting in a financially and culturally healthy business. (Leadership x People x Guest = Health)

Responsibilities

• Lead and oversee all aspects of the restaurant operation
• Recruit, lead and develop the management team, equipping them to recruit, lead and develop their teams
• Organize and direct development programs for managers
• Achieve operational, cultural and financial objectives
• Provide and ensure friendly and efficient guest service
• Direct activities of all restaurant managers, supervisors, and employees
• Actively lead by providing vision, coaching, and feedback
• Foster team cohesiveness and positive team working environment
• Coach to production, productivity, quality, and guest-service goals and standards
• Identify performance and cultural trends and actively implement change when needed
• Meet restaurant financial objectives by meeting budget, forecasting, productivity standards, variance targets; initiating corrective actions where needed
• Enhance restaurant reputation by accepting ownership for creativity and innovation, seeking opportunities to add value and make a difference
• Review work procedures and operational problems to determine ways to improve service, performance, or safety
• Manage Profit and Loss through active decision making
• Analyze data to inform operational decisions or activities
• Manage expenses of the restaurant to budget
• Ensure proper scheduling of employees
• Evaluate employee performance
• Manage Human Resource function of the restaurant, including compliance with company, state and federal regulations
• Resolve personnel problems including, but not limited to issues such as tardiness, cell phones, language, attitude, dress code, etc.
• Ensure proper investigation and resolution of customer complaints regarding food quality, service, or accommodations
• Ensure proper investigation and resolution of employee complaints regarding discrimination, harassment, bullying, and retaliation
• Ensure cleanliness and sanitation
• Ensure compliance with all health, safety and hygiene standards and policies
• Ensure compliance with all security procedures
• Ensure compliance with all alcoholic beverage regulations
• Direct facility maintenance or repair activities
• Learn and train about restaurant management by updating job knowledge through participation in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
• Other duties as assigned

Key Strengths and Competencies

• People-first Orientation
• Developing Leaders (present/future)
• Guest Service
• Interpersonal Influence
• Problem Solving/Decision Making
• Execution of Brand Mindsets and Standards
• Leading by Example
• Operations Knowledge and Analysis
• Planning, Executing and Results Orientation
• Managing Performance
• Staffing and Development
• Managing Relationships
• Passion for Serving Others
• Integrity and Personal Ownership
• Self Management

Required Qualifications

• High School Diploma
• No minimum level of professional certification
• No minimum level of technical knowledge
• Previous general management experience in a casual dining restaurant
• Minimum one (1) years of experience as a general manager
• Able to make decisions
• Able to identify and resolve problems
• Able to guide, direct, and motivate staff
• Able to plan and prioritize tasks
• Able to teach and train staff
• Able to monitor processes, materials, and resources
• Able to perform administrative tasks using software and technology
• Knowledge of personnel practices and regulations
• Knowledge of food safety and sanitation practices and regulations
• Able to deal with confidential information and/or issues using discretion and good judgment

Working Conditions and Physical Requirements

• Able to work and verbally communicate effectively with other team members
• Able to engage the public in a positive manner
• Able and willing to work with others as a team
• Able to reach and bend and frequently lift up to 50 pounds
• Able to exert fast-paced mobility between the dining room and kitchen for periods of up to 12 hours in length
• Able to work in a standing position for long periods of up to 12 hours in length
• Able to perform repetitive tasks with little or no break
• Able to perform physical activities that require considerable use of your arms and legs and moving your whole body such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Able to work flexible schedules including evenings and weekends
• Able to travel at quarterly intervals to required management meetings and or training sessions

Key Performance Indicators

• Your Own Leadership Health/Effectiveness
• Store Management Team Health/Effectiveness
• Overall Health of the Restaurant Culture
• Profit from Operations
• Sales Growth
• SPA Results
• FSE Results
• EBITDA
• Overall Restaurant Profitability

Direct Reports

Assistant General Manager, Kitchen Manager, Hospitality Manager, All employees when the immediate supervisor is not on the premises