The General Manager (GM) manages the operations of assigned
restaurant. Accountable for achieving planned sales and profit levels for the
restaurant through the implementation, management, and enforcement of company
policies, procedures, programs, and performance standards. Directly supervise
all managers and employees during the entire hours of operation of assigned
restaurant. Accountable for all administration and operations, ensuring
execution of all employee duties to guarantee maximum guest satisfaction and a
quality work environment. Responsible for achieving plan profit levels while
ensuring guest satisfaction.
Key
Accountabilities
Job
Essentials Roles & Responsibilities:
- Translate the
company’s Vision and Values into individual and team goals.
- Align
performance measures to support the achievement of business and restaurant
goals.
- Model,
recognize, and reinforce desired behavior (individual and team); align
rewards (monetary and non-monetary) with these contributions.
- Determine
employee career goals and monitor/document performance utilizing the
People First System.
- Provide
employees with support and opportunities to achieve their full
potential.
- Regularly
solicit employee feedback on supervisor/manager performance, utilize the
Employee Satisfaction Survey results to provide feedback in helping
supervisors/ managers develop their people skills
- Accountable
for the successful resolution of employee concerns to satisfy the employee
and ensure compliance with established policies. Address recurring
concerns. Communicate major concerns to the Territory Director.
- Accountable
for the successful resolution of guest issues. Address recurring issues.
Communicate major issues to the Territory Director.
- Accountable
for regulation compliance and customer service results.
- Accountable
for successful implementation of marketing strategies.
- Oversee
employee schedules to ensure employee’s work/life considerations are
balanced with needs of business.
- Ensure that
inventory levels for food items are properly maintained in accordance with
company guidelines through correct ordering procedures and efficiency
usage and yield application.
People
Management:
- Generate a
constant stream of candidates for Assistant General Manager positions by
building relationships and brand recognition in the local community, in
addition to development from within.
- Recruit, hire
and develop Shift Managers and Assistant General Managers by leveraging
the tools available.
- Objectively
assess team performance relative to established goals. Accountable for
developing and motivating restaurant team.
- Accountable
for compliance to productivity and service standards by retaining a
sufficient number of well-trained and productive employees.
- Serve as key
interface between the restaurant management team and Field Support
personnel.
- Accountable
for successfully leading restaurant team through change. Communicate, show
support, and be a champion of the change.
Quality
Management:
- Accountable
for restaurant operations, ensuring strict adherence to company-wide QSC,
safety and sanitation standards.
- Validate
equipment is properly maintained to ensure productivity levels are met.
Make decisions regarding repair or replacement of equipment and
communicate contract options to Territory Director.
- Accountable
for the successful execution of local marketing programs.
- Accountable
for the successful resolution of operational issues within the
restaurant.
- Attend
required meetings. Move the business forward toward objectives by sharing
input and feedback and identifying best practices.
- Ensure key
deadlines are met through time management and delegation
- Anticipate,
identify and correct system breakdowns to achieve guest
satisfaction.
- Responsible
for successful coordination, implementation and execution of new
initiatives.
- Responsible
for onboarding, administration and assignments.
Financial
Management:
- Develop
strategic plans and tactics for the restaurant that are aligned with and
designed to achieve area, regional and company-wide business
objectives.
- Accountable
for the financial performance of the restaurant according to business
objectives developed with the Territory Director.
- Identify
financial trends and performance improvement opportunities. Implement a
SMART plan to resolve.
- Accountable
for accurate financial data: payroll, cash and receipts, food costs,
security of funds, and operating expenses.
- Accountable
for accurate preparation and review of all financial reports