Restaurant General Manager

• Manage a $500k - $2.0m restaurant with average daily transactions of 500-800

•Total operational and financial responsibility for an individual unit

•Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant

•Managers provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence

•General Managers are expected to work 50-55 hours per week including peak periods

• Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team

•Manage 3-6 Assistant Managers and Shift Leaders

•Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met

•Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

•Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train

•Ensure maintenance of equipment, facility, and grounds through the use of company maintenance resources and proceedures

•Ensure food quality and 100% customer satisfaction

•Ensure complete and timely execution of corporate & local marketing programs

•Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
REQUIREMENTS
•High School Diploma or GED required.
•2-4 years supervisory experience in either a food service or retail environment, including Profit & Loss responsibility
•Basic business math and accounting skills
•Strong interpersonal and conflict resolution skills
•Good oral/written communication skills
•Strong analytical/decision-making skills
•Basic personal computer literacy