JOB DESCRIPTION

General Manager

Department

Restaurant

Reports to

Area Director

Terms of Employment

Full Time - Exempt

Salary Range

$70,000 - $80,000 / Year, DOE

Overall Responsibilities

Oversee, supervise and manage all daily restaurant operations. Responsible for the selection, development and performance management of all restaurant staff members.

Key Areas of Responsibilities

General

• Oversee and manage all areas of the restaurant and make the necessary, real-time decisions to ensure the delivery of an excellent dining experience for our guests and the overall successful operation of the restaurant. Ensure there is a safe and productive work environment for staff members.

Financial

• Ensure staff members adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Ensure that all financial (e.g., invoices, budgets, forecasts, reports, etc.) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• With the support of the District Manager, work with management team to set and achieve budgeted goals.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Ensure staff members consistently produce a high quality of food preparation and service.
• Maintain a professional restaurant image, including restaurant cleanliness, proper attire, and appearance standards.
• Estimate and budget food and beverage costs.
• Supervise portion control and quantities of preparation to minimize waste. Works closely with Kitchen Supervisor team to oversee and ensure the team are adhering to company standards.
• Estimate food needs, ensure orders are placed accurately with vendors, and ensure the deliveries of fresh food and supplies are on schedule.

Guest service

• Ensure positive guest service in all areas. Assess and respond to complaints and suggestions, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or staff member is injured.
• Oversee and manage staff labor, including daily decision making, scheduling, and planning while upholding company standards, product quality and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Personnel

• Provide daily direction and supervision to staff members regarding operational and procedural issues throughout the shift.
• Interview hourly staff members. Oversee and participate in the direct hiring, supervision, development and, when necessary, termination of staff members.
• Conduct new hire orientations, including an explanation of the company culture and philosophy, and oversee the training of new staff members.
• Develop and mentor staff members by providing ongoing and daily feedback, establishing performance expectations and by conducting regular performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Core Competencies

Professionalism & Inclusiveness

• Show respect for people (e.g, peers, staff members, vendors and guests). Promote the companys Open Door Policy of communication.
• Set the standard for appropriate attire and is well groomed.
• Always present and represent the company in a professional, courteous and respectful manner (e.g., guests, staff members, and vendors).

Managing & Developing people

• Regularly coach, evaluate, develop, and inspires staff members; set expectations, recognize achievements, manage conflict, align performance goals with company goals, provide feedback, group leadership and delegation when necessary.

Stewardship of Product Excellence

• Demonstrate integrity, accountability and efficient stewardship of the company Brand Ideals and Product.
• Do not accept compromise in regard to Product Quality and Systems (e.g., ensuring staff follow Line Check protocols, ensure the highest level of Health Department compliance, etc.).
• Maintain a full and comprehensive expertise of all procedures and Food Quality specifications.

Problem solving / Decision making

• Problem solving - Identify problems, involve others (as necessary) in seeking innovative, simple solutions, conduct appropriate analyses, search for the best solutions, and respond quickly to new challenges.
• Decision making - Make clear, consistent, transparent decisions; act with integrity in all decision making; distinguish relevant from irrelevant information and make timely decisions.

Strategic planning and organizing

• Understand the big picture and align priorities with broader goals, measure outcomes, use feedback to change as needed, evaluate alternatives, solutions oriented, seek alternatives and broad input; can see connections within complex issues.

Communication

• Connect with peers, subordinates and guests, actively listen, clearly and effectively share information, demonstrate effective oral and written communication skills.
• Consistently follows-through with record keeping software, email and efficiently use all other communication tools.

Leadership

• Accept responsibility for own work; develop trust and credibility; demonstrate honest and ethical behavior.

Teamwork

• Cooperate and collaborate with colleagues when appropriate; work in partnership with others.
• Set the standard for team behaviors and doing whatever it takes to create a consistent great work and guest experience.

Service Focus

• Recognize, reward and emphasize our commitment to guest service excellence.
• Set the example with adherence to company standards and procedures.

Accountability, Consistency and Follow-through

• Can be relied upon to complete tasks and fulfill obligations.
• Has a consistent, ongoing record of successful systems completion.
• Keep the District Manager promptly and fully informed of all issues and take prompt corrective actions where necessary or suggest alternative courses of actions.
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.

Qualifications

• High School Diploma required.
• 3+ years of previous supervisory work experience in a high volume quick service restaurant.
• CA ServSafe Food Safety Manager Certified required.
• Speak, read, and write English fluently.
• Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, and restaurant safety.
• Possess basic math skills and have the ability to operate a cash register and POS system.
• Passionate about food and hospitality.
• Friendly, upbeat, and cooperative.
• Able to complete tasks on or before set deadline.
• Able to work well with others, set an exemplary example of leadership and respectful communication.
• Must enjoy and succeed in a fast-paced environment.
• Fully documented to work in the U.S.

Physical Requirements

• Perform duties that require standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting/carrying (up to 25 lbs. individually), and moving throughout the restaurant for 8-12 hours per shift, up to 6 shifts per week, with occasional sitting, 1-4hrs/day.

Work Conditions / Hours

• Hours will vary in accordance with business necessity, including early morning, late evenings, weekends and/or holidays.
• Exposure to cleaning chemicals, noise, steam, and smoke.
• Work with hot, cold, and hazardous equipment typical of a restaurant kitchen as well as work with phones, computers, and other office equipment.

Benefits

• Health insurance coverage including medical, dental, vision and life
• 401k
• Paid holidays - New Year's Day, Easter Sunday, Independence Day (July 4th), Thanksgiving and Christmas Day
• Quarterly bonus of up to 15% of your salary depending on store's performance
• Free meals on work days
• Discounted meals and catering
• Flexible scheduling
• IT allowance
• 80 hours Paid Time Off accrued per year