General Manager

Position Summary: Maintains overall management responsibilities for the restaurant to ensure that the restaurant is operated in a profitable, efficient and businesslike manner. Directs, coordinates and participates in food preparation, assembly of food orders, and collecting of monies from customers. Interviews, hires, trains personnel and coordinates activities of co-workers. Responsible for planning, scheduling, financial reporting and inventory control. Operational Systems: To accomplish the tasks, the General Manager must utilize and implement the following: Opening, Midshift and Closing Checklist, Training Program, Operations Manual, People development, Management Systems, Administrative Systems, Daily Waste Accountability, Crisis Management Manual, Material Safety Data Sheets, New Product & POP Implementation Guides and other systems as they are developed and become available.

Standards of Performance: To fulfill the responsibilities of General Manager, the following results must be met and maintained:
•Cost of Labor controls variance to budget
•Cost of Variable controls variance to budget
•Cash deletions and over rings in accordance with cash policy
•Takes initiative in completing additional projects or assignmentsEssential Duties and Responsibilities:
•Completes and posts the weekly or monthly work schedules for all personnel. Responsible for scheduling employees and assigning job positions to assure that all positions necessary to the restaurant's operation are filled.
• Observes all personnel at the beginning of work shift for compliance with appearance and uniform standards.
•Verbally informs personnel of any menu or price changes, shortages, specials, marketing promotions or other factors that relate to food production or service and implements actions for change or adjustment.
• Checks food preparation and dining areas for cleanliness and proper presentation. Checks job stations for adequacy of supplies used for refill or replacement purposes.
• Supervises back-of-house and service operations while on duty. Assists counter/dining room/drive-thru team and food production team during rush periods to ensure the maintenance of quality, service and cleanliness standards.
•Assists counter/dining room/drive-thru team in greeting customers taking orders, suggestive selling, ringing food and beverage purchases into cash register, collecting