General Manager

Position Summary: 

Manages the operations of a single restaurant, focused on doing what is right for the Company, the Guests, and Employees.  Responsible for accomplishing revenue and profit goals set by the Company through hiring, training, and managing a capable crew who provides excellent food and service to customers in a clean, safe, and friendly environment.  Also responsible for taking initiative to increase sales and traffic to maximize restaurant performance.  Top level of management assigned to a specific location.

Primary Responsibilities

The following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary. 

• Meets restaurant financial objectives by preparing annual forecasts and budgets; analyzing variances; initiating corrective actions; following and monitoring financial controls and developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing local store marketing and public and community relations programs; evaluating program results and making prudent adjustments; identifies and tracks changing demands in the marketplace.
• Controls purchases and inventory by projecting sales, evaluating product usage reports, setting inventory maximums and minimums, analyzing variances from ideal food cost; and taking corrective action.
• Recruits, selects, and hires restaurant crew and hourly management.  Actively involved in providing and directing the orientation and training of crew and hourly management.  Provides coaching and counseling to restaurant crew and hourly management and, when necessary, terminates the employment of those who do not perform the duties of the job to a reasonable level of expectation. Completes timely performance reviews on all staff and determines appropriate pay changes.
• Either personally accomplishes or oversees subordinate management in accomplishing the following: restaurant scheduling, employee coaching and development, customer complaint resolution, weekly inventory and shift and daily cash counts and deposits. Enforces the Company's policies and procedures including but not limited to safety and security, human resources, financial and information technology, and all operations.  This also includes ensuring recipes are followed precisely and food quality meets brand requirements.
• Maintains safe, secure, and healthy facility environment by enforcing food safety and sanitation standards and procedures, complying with health and legal regulations, and ensuring proper inventory rotation and product temperature controls.
• Implement all training and programs developed by or for the brand, including for new products and procedures, customer loyalty initiatives and community involvement programs.
• Ensures the entire facility and all equipment is maintained appropriately. Inspects doors, sprinklers, vents, dishwasher, vent hood, oven, fire extinguisher and other equipment on a regular basis to ensure they stay in working order.
• Takes personal responsibility for ensuring all administration for the restaurant is completed in a timely, accurate and appropriate manner.  Ensures information is communicated via appropriate mediums in a timely manner.  This includes but is not limited to Incident Reports, Health Department Inspection Responses, Documentation of Employment Actions and Weekly Packets.  Ensures completion of the administrative tasks involved in hiring and terminating the employment of crew members. Distributes Benefits Enrollment Materials and follows up to ensure forms are completed and submitted timely, Maintains ServSafe Certification. Ensures Food Handler Permits are on file for all employees. Ensures beer or liquor license and sales tax permit for the establishment are kept current. Ensures computers and