Restaurant General Manager

Customer Satisfaction/Product Quality

Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.

Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.

Tracks, analyzes and resolves sources of customer complaints.

Ensures food safety standards are met.

Financial

Develops and drives restaurant annual operating plan.

Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.

Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.

Develops store CAPEX requests and is the principle interface with all vendors.

Operations

Ensures that facilities and equipment are maintained to Company standards.

Monitors inventory, food preparation and order fulfillment daily to ensure adherence to Company standards.

Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.

Oversees development and revision of weekly management and crew schedules.

Human Resources

Directs all restaurant level HR activity including:

• Personal accountability for crew hiring decisions
• Learning Zone planning and execution
• Performance management
• Compensation
• Employee relations issues up to and including termination

Provides hands-on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities.

Develops and monitors staffing plans and directs crew sourcing activities.

Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all Company, state and federal workplace regulations.

Qualifications

• Delivers Excellence in Customer Service
• Team Leadership
• Business Savvy
• Team Development
• Restaurant Operations

Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards.

Uses customer feedback tools and techniques in making decisions and improving restaurant performance.

Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction.

Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency.

Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation.

Understands key business drivers and uses this knowledge to build sales and achieve margin targets.

Identifies appropriate staff development needs and action plans and ensures time is available for crew development.

Displays detailed knowledge of all key food handling/food safety procedures.

Familiar with basic restaurant equipment troubleshooting.

Displays detailed knowledge of all company product standards.

High school diploma or GED.

Supervisory experience in either a food service or retail environment.

Demonstrates ability to maintain financial controls and coach and train hourly employees.

Proven ability to drive customer satisfaction, financial performance and employee satisfaction.