Restaurant General Manager

About the role

The General Manager oversees operational and financial performance and human capital (Managers and Hourly TEAM Members) within their location under the direction of the Area Director. The GM demonstrates leadership abilities aligned with the TSFR Roadmap—including Our Core Purpose, Vision, Mission and Core Values—and is evaluated by current GM/AD/DO and hourly TEAM Members. The role requires prior Assistant General Manager (AGM) or Unit General Manager experience with a similar organization, completion of Apple II Management training, and a track record of attaining business goals set with supervisors.

Responsibilities

• Manages Restaurant Environment
  • Ensures prompt, friendly service according to Company guidelines.
  • Builds a culture guided by the Vision/Mission statement and core values.
  • Ensures immediate response and correction of all verbal guest complaints by self and staff; refers all verbal and written guest complaints to the Area Director.
  • Makes guest experience a priority with self and staff, targeting 100% table visitation.
  • Teaches and enforces alcohol awareness; builds positive relationships with local authorities to address 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 restaurant awareness.
  • Implements and executes incentive contests; educates TEAM Members on promotions and new menu offerings.
  • Oversees and schedules TEAM Members to meet sales demands.
  • Maintains effective safety and security programs per Company policy and government standards.
  • Promotes and manages restaurant organization, cleanliness, and sanitation.
  • Institutes preventative maintenance for all equipment and building; immediately corrects needed repairs.
  • Advises the Area Director of any non-routine situations.
  • Communicates with other managers daily via management log 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, individual training sessions, meetings, and policy implementation.
  • Develops managers via informal monthly reviews and written evaluations every six months to update objectives.
  • Assesses TEAM Member effectiveness; provides candid, fair feedback regularly and works on development areas.
  • Ensures correct staffing levels using selection guidelines; conducts thorough Selecting interviews and selects new TEAM Members based on competency identification.
  • Conducts exit interviews for all terminating TEAM Members.
  • Demonstrates proper execution of training systems and emphasizes training importance to management and TEAM Members.
  • Ensures acceptable TEAM Member performance; documents situations requiring or leading to disciplinary or corrective action; institutes progressive discipline when appropriate.
  • Conducts weekly management meetings and quarterly employee meetings.
  • Ensures compliance with Company policies, practices, and procedures; communicates all changes to TEAM Members.
  • Ensures timely performance one-on-ones with all TEAM Members and written evaluations every six months.
  • Acts as a coach to all TEAM Members.
• Manages Controls
  • Ensures restaurant administrative and accounting duties are promptly and properly completed.
  • Maintains and controls Company assets.
  • Assures 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 occurs; follows through on all work and billing.
  • 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 Area Director for continual improvement of earning goals.
  • Ensures adherence to all cash handling procedures.
  • Performs and analyzes weekly food and liquor inventories/costs.
  • Prepares/oversees and submits accurate daily/weekly/monthly paperwork to the Area Director.
• Development
  • Inspires cooperation and teamwork from management and TEAM Members by building a culture aligned with the TSFR Roadmap.
  • Is guest obsessed and promotes the TEAM to be guest obsessed.
  • 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 or 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.
• Superior business acumen, including at the market level.
• Ability to champion and integrate change on a regular basis.

Skills/Abilities

• Multi-tasking
• High degree of stress tolerance
• Ability to adjust to change quickly
• Self-motivated and disciplined
• Accountable and goal oriented

Physical and Mental Requirements

• Physical Demands: Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate a cash register. Ability 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. Specific vision abilities include close vision and the ability to adjust focus.
• Psychological Demands: Frequently required to work in a team environment, handle a fast-paced environment, and be flexible and willing to accept change. Must have the ability to communicate with others, both verbally and in writing.
• Work Environment: On occasion, travel in an automobile to other locations in the field may be necessary, either alone or accompanied by a co-worker.