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 using the Vision/Mission statement to guide Values.
  • Responds immediately to and corrects all verbal guest complaints; refers written complaints to the Area Director (AD).
  • Prioritizes guest experience with a target goal of 100% table visitation.
  • Teaches and enforces alcohol awareness; builds relationships with local authorities for assistance in alcohol-related issues.
  • Maintains adequate inventory levels and ensures product preparation and presentation meet 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 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 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 and conducts thorough interviews for new hires.
  • Conducts exit interviews for all terminating TEAM Members.
  • Demonstrates proper execution of training systems and emphasizes its importance.
  • Documents situations requiring disciplinary or corrective action and 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 and 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.
  • Ensures the restaurant meets or exceeds operating budgets.
  • Manages all service contracts to ensure routine and preventative maintenance.
  • Completes competitive surveys of regional purveyors to ensure fairness in billing.
  • Monitors and manages capital expenditures within the restaurant.
  • Analyzes systems and procedures with the AD for continual improvement of earning goals.
  • Ensures all cash handling procedures are adhered to.
  • 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 from management and TEAM Members by aligning with the TSFR Roadmap.
  • Promotes a guest-obsessed culture among the TEAM.
  • Completes all assignments and duties properly and on schedule.
  • Develops goals and action plans for personal and professional growth.
  • Provides a role model for Managers and TEAM Members.
  • Exhibits a professional image and acts as a subject matter expert on 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 a high degree of stress tolerance.
• Ability to adjust to change quickly.
• Self-motivated, disciplined, accountable, and goal-oriented.
• Strong communication skills, both verbal and written.
• Finger dexterity for tasks such as typing and handling small objects.
• Ability to convey detailed instructions accurately and loudly when necessary.
• Average or normal hearing ability to receive ordinary information.
• Frequent repetitive motions using wrists, hands, and/or fingers.
• Average visual acuity for preparing or inspecting documents/products and operating machinery.
• Ability to apply common sense to carry out detailed instructions and deal with problems involving a few variables.
• Basic math skills, including addition, subtraction, multiplication, and division of two-digit numbers, and operations with money and units of measurement.
• Ability to read and interpret documents such as contracts, operating instructions, and procedure manuals.
• Ability to write routine reports and correspondence and speak effectively before groups.

Physical and Mental Requirements

• Physical Demands:
  • Must be able to stand and walk for approximately 95-100% of the shift, including bending, reaching, and lifting.
  • May be required to lift objects up to 50 pounds.
  • Must be able to work in kitchen or service areas and operate a cash register as needed.
  • Specific vision abilities include close vision and the ability to adjust focus.
• Psychological Demands:
  • Must work in a team environment and handle a fast-paced setting.
  • Flexibility and willingness to accept change.
  • Ability to communicate effectively with others, both verbally and in writing.

Work Environment

On occasion, travel in an automobile to other locations may be required, either alone or accompanied by a co-worker. The company reserves the right to change, amend, or reassign duties and responsibilities as needed.