Restaurant General Manager

Job Summary

The General Manager has ultimate accountability for the successful operation, growth and prosperity of an assigned Fazoli’s Restaurant through the execution of People, Sales, and Profit.

People

• Attracts, interviews, selects and onboards the restaurant team.
• Develops the restaurant team succession and bench strength utilizing the Company’s internal development processes, performance management and other internal systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met.
• Communicates and recruits effectively, both verbally and in writing, to an array of diverse internal and external clients.
• Listens effectively, processes information quickly and accurately, and transfers knowledge in a variety of settings, including one-on-one, small groups and meetings.
• Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, and budgeting.
• Plans, prioritizes, anticipates, analyzes and implements multiple strategies and tasks simultaneously within budget and on schedule.
• Works independently with minimal supervision.
• Absorbs opportunities and risks using experience and leadership skills.
• Drives team performance to achieve desired results with an entrepreneurial spirit, competitive nature, and contagious enthusiasm.

Sales

• Buys professional business relationships and partnerships within the community and parleys such relationships into mutually beneficial business opportunities.
• Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen.
• Sets and executes approved marketing plans to build in-house and off-premise sales.

Profit

• Administers all aspects of the business with impeccable integrity maximizing restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Guests, Team Members and Investors alike.
• Uses and enforces effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Guests, Team Members and Investors alike.
• Works independently with minimal supervision.
• Assesses opportunities and risks using experience and leadership skills.
• Drives team performance to achieve desired results with an entrepreneurial spirit, competitive nature, and contagious enthusiasm.

Qualifications

• Education: High school diploma or G.E.D. equivalent.
• Minimum Age: 18 years of age and must possess a valid driver’s license.
• External Candidates: Minimum of 3 years previous General Manager experience required. Fast-casual/quick service experience preferred, but not required.
• Internal Candidates: 1+ years of experience as a successful Fazoli’s Assistant General Manager with the recommendation of your current General Manager and Area Supervisor. Development readiness checklist completed.
• All Candidates: Must successfully complete all required Fazoli’s training and certifications including SERV Safe.
• Must be available to work all hours of restaurant operations.
• The weekly schedule would consist of 8 meal periods which would include 2 of 3 Friday night, Saturday night and Sunday lunch and 55% of the sales.
• Must have the flexibility to transfer and/or assist at other Fazoli’s restaurants as business needs arise.
• Must provide a safe and secure work environment by maintaining all Safety & Security policies in place for the protection of all team members, guests and physical assets of Fazoli’s.
• Must successfully clear routine and periodic background, motor vehicle report and reference checking processes.

Work Conditions

• The physical demands described herein are representative of those that must be met by a team member to successfully perform the essential function of this job with or without reasonable accommodation.
• The work is typically performed in a restaurant environment, with moderate noise.
• Team members frequently are required to use hands to finger, handle or feel and reach with hands and arms.
• Team members must regularly lift and/or move up to 50 pounds.

Hazards

• The hazards are only those present in a normal restaurant setting or while traveling by car on Company business.