General Manager (GM) Position Available In Madison, Alabama

WORK ENVIRONMENT AND GENERAL DUTIES

Unit Managers manage a staff of approximately 30 hourly employees in a quick service, 24-hour restaurant with an open kitchen area.

The setting is typically noisy and busy, and position requires a great deal of standing, walking, bending and general physical movement.

Most Unit Managers work an average of 9-11 hours a day, 6 days on and 2 days off. In a typical day, the Unit Manager arrives at the restaurant at 6:30am, is actively involved in overseeing or handling food production and service during core breakfast hours , handling daily and weekly management, administrative and related duties (such as scheduling employees, assigning work, ordering food and other supplies, managing inventory of food and other supplies, handling customer complaints and authorizing payment of bills) until 3:00 to 4:00pm when their work day typically ends, and returns later in the evening several times a week (to collect, secure and deposit cash receipts), but not daily.

Unit Managers are in primary charge of and are accountable for the economic success of their assigned restaurant. With the exception of days off, when Unit Managers are not in the restaurants they may be contacted at any time if there is an issue at their restaurant. Due to the nature of the business, Unit Managers are required to work all holidays and most weekends.

A Unit Manager reports typically directly to a District Manager.

NATURE AND SCOPE OF PRIMARY MANAGEMENT DUTIES

Managing Hourly Associates:

Identify, recruit, and interview potential hourly associates.

Make or recommend hiring decisions and conduct or oversee initial training.

Supervise and direct work of all hourly associates when present in restaurant or when communicating with associates from outside the workplace.

Provide general and ongoing direction, supervision, and developmental coaching.o Issue oral and written reprimands for inappropriate behavior or policy violations.o Make or recommend termination, other disciplinary or employment decisions when appropriate.

Analyze and forecast staffing needs; create, manage and post associate work schedules.

Manage payroll, establish wage rates and calculate bonuses per company policies.

Maintain certain personnel records.

Assist in the training and enforcement of company policies (including those related to payment of wages to hourly associates and those designed to prevent sexual harassment, discrimination and retaliation for reporting policy violations)Review appearance of associates to ensure they are meeting uniform and general appearance standards.

Train and monitor associates regarding proper food safety and restaurant security procedures.

Providing Service to the

Customer:

Coordinate production and service activities of a team of associates to ensure efficient, customer-focused service.

For certain limited periods of time actively participate in production and service of food and maintain cleanliness of food preparation area. This includes taking orders, cooking, expediting, and washing dishes, cleaning tables and other service and production duties.

Inspect the inside and outside of the restaurant for maintenance and sanitation needs and follow up to ensure maintenance and sanitation issues are resolved.

Conduct inventory and ensure adequate amount of food and supplies are on hand.

Manage restaurant security issues.

Tracking and Controlling CostsSecuring Revenue:

Complete various accounting duties pertaining to sales, operating supplies, payroll and inventory.

Change out cash register drawer. Ensure collection, security and deposit of cash.

Responsible for the cash and food in inventory.

Perform accounting duties, including restaurant audits of food, supplies and money.