Restaurant General Manager

About the Role

The General Manager oversees operational and financial performance, as well as human capital (Managers and Hourly TEAM Members) within their location. This role demonstrates leadership aligned with the TSFR Roadmap, including the company’s Core Purpose, Vision, Mission, and Core Values. The ideal candidate will have achieved Assistant General Manager (AGM) status or prior Unit General Manager experience with a similar organization and completed Apple II Management training.

Responsibilities

• Manages Restaurant Environment
  • Ensures prompt, friendly service according to Company guidelines.
  • Builds a culture guided by the Vision/Mission statement and Core Values.
  • Resolves verbal guest complaints immediately; escalates written complaints to the Area Director (AD).
  • Prioritizes guest experience with a target of 100% table visitation.
  • Teaches and enforces alcohol awareness; builds relationships with local authorities for alcohol-related issues.
  • Maintains adequate inventory levels and ensures product preparation/presentation meets Company standards.
  • Implements incentive contests and educates TEAM Members on promotions and new menu offerings.
  • Schedules TEAM Members to meet sales demands.
  • Maintains safety, security, and sanitation programs according to Company policy and government standards.
  • Oversees restaurant organization, cleanliness, and preventative maintenance of equipment and building.
  • Communicates daily with managers via management log and shift-change meetings.
• Manages TEAM Member Performance
  • Ensures quality recruitment and referrals of management candidates.
  • Adheres to and promotes training procedures for new managers.
  • Maintains a trained staff through orientation, training sessions, and implementation of Company policy.
  • Conducts informal monthly reviews and written evaluations every six months for managers.
  • Provides candid, fair feedback to TEAM Members and works on their development areas.
  • Ensures correct staffing levels through thorough interviewing and competency-based selection.
  • Conducts exit interviews for terminating TEAM Members.
  • Emphasizes training importance and ensures proper execution of training systems.
  • Documents and addresses TEAM Member performance issues; institutes progressive discipline when needed.
  • 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 completed promptly and accurately.
  • Maintains and controls the company’s assets.
  • Ensures compliance with local, state, and federal laws, regulations, and guidelines.
  • Manages the restaurant to meet or exceed operating budgets.
  • Oversees service contracts for routine and preventative maintenance.
  • Completes competitive surveys of regional purveyors to ensure fair billing.
  • Monitors and manages capital expenditures.
  • Analyzes systems and procedures with the AD for continual improvement of earning goals.
  • 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 AD.
• Development
  • Inspires cooperation and teamwork aligned with the TSFR Roadmap.
  • Promotes a guest-obsessed culture among TEAM Members.
  • Completes all assignments and duties on schedule.
  • Develops goals and action plans for personal/professional growth.
  • Serves as a role model for Managers and TEAM Members.
  • Maintains a professional image and expertise in 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 regularly.

Skills

• Multi-tasking and high degree of stress tolerance.
• Ability to adjust to change quickly.
• Self-motivated, disciplined, accountable, and goal-oriented.

Physical and Mental Requirements

• Finger Dexterity: Using fingers for small movements such as typing or picking up objects.
• Talking: Conveying detailed or important instructions accurately, loudly, or quickly.
• Hearing: Ability to hear average or normal conversations and receive ordinary information.
• Repetitive Motions: Frequent and regular use of wrists, hands, and/or fingers.
• Visual Acuity: Average vision necessary to prepare/inspect documents or products, or operate machinery.
• Reasoning Ability: Ability to apply common sense to carry out detailed instructions and handle problems with a few variables.
• Mathematics Ability: Basic math skills including addition, subtraction, multiplication, and division of two-digit numbers; operations with money and units of measurement (e.g., inch, foot, ounce, pound).
• Language Ability: Ability to read and interpret documents (e.g., contracts, operating instructions, procedure manuals), write routine reports/correspondence, and speak effectively before groups.
• Physical Demands:
  • Ability to stand and walk for 95-100% of shift, including bending, reaching, and lifting.
  • May be required to lift objects up to 50 pounds.
  • Close vision and ability to adjust focus.
  • Ability to work in kitchen or service areas and operate a cash register as needed.
• Psychological Demands:
  • Ability to work in a team environment and handle a fast-paced, flexible work setting.
  • Strong verbal and written communication skills.

Work Environment

• Occasional travel by automobile to other locations, either alone or with a co-worker.