General Manager

Role Description Summary: The General Manager works under the direction of the Area Director. The GM is responsible for: the hands-on day-to-day activities and operations of the restaurant, ensuring the successful implementation of the company’s initiatives and programs, achieve or exceed all established financial sales and profitability plan, all banking, and administrative responsibilities.

Job Duties and Responsibilities include, but are not limited to: Ensure all employees are trained in the customer service-training program. Recruit, interview, and hire hourly staff. Maintaining appropriate staffing. Administering all paperwork in a timely manner. Analyzing profit and loss statements. Meet established sales plan for unit.

Maintain and record accurate inventory. Prepares weekly schedules for staffing. Completes performance reviews on team members. Manage, train and develop staff. Write performance counseling and discipline for team members. Understands, enforces and adheres to all company policies and procedures. Maintain all company operations standards and compliance.

Ensure a clean facility at all times. Enforce appropriate dress and uniforms of all team members. Deliver consistent, high quality products daily, every shift. Ensure guest satisfaction. Notify Area Director immediately of facility needs. Ensure all equipment is in good working condition. Responsible for other duties as assigned by your Area Director.

Knowledge, Skills and Abilities include, but are not limited to: Knowledge of profit and loss statements. Knowledge of current training systems and POS system. Knowledge of preparing employee evaluations. Knowledge of writing employee discipline. Knowledge of implementing policies and procedures. Knowledge of financial management.

Knowledge of recruiting, interviewing, and selecting hourly employees. Skilled in developing employees by coaching, counseling, and building strong work habits. Skilled in dealing with people and improving customer satisfaction. Ability to plan and organize the activities of others. Ability to supervise others. Ability to communicate with others by using all available resources (telephone, written correspondence, face-to-face) Ability to manage conflict resolution.

Ability to create and provide a positive workplace. Ability to move and lift a minimum of 50 pounds. Minimum Requirements: Must have a valid drivers license and proof of valid insurance. Must be able to work a minimum of 50 hours per week. Must be available to work a flexible shift including weekends. Must have a phone.

Must have a high school diploma/GED. Must have 3-5 years supervisory experience working in the restaurant industry.