General Manager – West Palm Beach Position Available In Palm Beach, Florida

Job Description:

General Manager – R2D5 – West Palm Beach Be a Part of theFiesta…Come Join The Pollo Nation!

SUMMARY:

Responsible forachieving the restaurant’s annual sales and profit plan. Directsthe daily operation and maintenance of a single assigned restaurantin accordance with established policies and procedures. Operates inaccordance with prescribed policies and practices. Recruits andtrains staff. In accordance with the goals of the company, they areresponsible for managing all aspects of their restaurant including,but not limited to: restaurant operations, financial performance,management/staff development, customer satisfaction, qualitystandards, sales & marketing, and general communications withemployees, vendors, customers, and corporate support staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Ensures the restaurant is accountable for the successfulexecution of all quality operating systems. Evaluates the performance and submits wage increases for hourlyteam members. Initiates disciplinary action and/or termination forhourly team members; responsible for reviewing discipline issued byAssistant Manager for consistency and legal compliance. Initiatesdisciplinary action and makes recommendation for termination ofassistant managers. Responsible for store Profit and Lossstatement. Supervise and direct subordinate staff (Assistant Manager andhourly team members) to assure guests are treated promptly andcourteously; products are prepared as specified in both quality andquantity and the restaurant is maintained properly. Adherence toall standards for food safety and sanitation and make surerestaurant is maintained in clean and attractive manner. Responsible for the recruitment, hiring, orientation andtraining for Assistant Manager, Shift/Team Leaders as well as allhourly team members. Establish and maintain staffing levels througheffective planning, which will help ensure the efficient operationof the restaurant in accordance with company policy and therespective state and federal laws. Ensures proper execution of all accounting functions andcomplies with internal audit guidelines (i.e. checks signed on atimely basis, proper invoice coding, coupons and voids, depositprocedures, etc.). Achieves all budgeted sales and EBITDA restaurantobjectives. Conducts frequent evaluation updates and a formal, annualperformance review for all managers and staff outlining strengths,opportunity areas, and merit recommendations. Responsible for execution of company marketing programs.

Ensures all procedures are communicated to Assistant Manager andhourly team members for procedures related to all marketingprograms.

Performs regular administrative tasks including:

new hirepaperwork, all actions related to payroll (terminations, leave ofabsence, transfers, etc.), inventory ordering, register and safeaudits, deposit of company funds, proper accounting of restaurantfunds, hourly employee schedules, management schedules, reportingall guest and employee accidents. Responds, investigates andresolves guest and employee complaints. Attend regularly scheduled restaurant, region and companymeetings, training sessions and stay current with all federal,state and local certifications (alcohol, food safety, etc.).Responsible for tracking of alcohol, food safety and othercertifications. Schedules assistants for market and companymeetings and training sessions and reviews upon their return. Responsible for weekly, monthly and quarterly inventory, andresearch of store profit and loss statement. Responsible forteaching Assistant Managers how to read, research and investigateissues on the restaurant Profit and Loss statements and reacts toany discrepancies and does proper research. Plans, coordinates and implements local store marketingactivities to promote products and services. Maintains proper follow through and execution of all HumanResources administration and legal compliance including, but notlimited to: proper orientation, interviewing and hiring, new hiredocumentation, counseling, performance reviews, HR audits,etc. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Willsupervise restaurant staff of more than 15 team members. Willsupervise management team of 1-2 managers (2 or more for highervolume restaurants).

QUALIFICATIONS

An individual must be able toperform each essential duty satisfactorily. The requirements listedbelow are representative of the knowledge skill and / or ability.

EDUCATION and/or SKILLS and

EXPERIENCE

Associates degree or Bachelor’s degree in BusinessAdministration or Hospitality preferred. High School degree orequivalent required. Capable of adapting to business needs and solving problemsquickly and efficiently. Ability to prioritize multiple tasks and exercise soundjudgment. Ability to fluently understand Profit & Loss statements, costscontrols, and restaurant operations. Focuses on “over the top” guest service experiences. Demonstrates highly motivated, energetic, and engagingcharacteristics.

MINIMUM REQUIREMENTS

Minimum 5 years working in a restaurant environment, showingcareer progression and verifiable results. Minimum 3 years as a General Manager of a quick casual or quickserve environment. Intermediate knowledge of Word, Excel, and back of houserestaurant systems such as labor schedulers, inventory trackingsystems, ordering, etc. Ability to comfortably speak, write, and comprehend English ina business setting.

LANGUAGE SKILLS

Must have good written and oral communication skills. Must have good customer service skills. Must be able to perceive and react to the needs of others. Must be organized, flexible and able to deal with variouspersonalities.

COMPUTER SKILLS

Basic computer skills. Excel knowledge preferred.

PHYSICAL DEMANDS

The physicaldemands described here are representative of those that must be metby an employee to successfully perform the essential functions ofthis job. Reasonable accommodations may be made to enableindividuals with disabilities to perform essential functions. Whileperforming the duties of this job, the employee is regularlyrequired to sit, talk, or hear. The employee frequently is requiredto use hands to handle or feel, and also to reach with hands andarms. The employee is occasionally required to stand and walk.

WORKENVIRONMENT

The work environment characteristics described hereare representative of those an employee encounters while performingthe essential functions of this job. Reasonable accommodations maybe made to enable individuals with disabilities to performessential functions. Temperature controlled restaurant. The noise level in the work environment is low to moderate.

EQUIPMENT USED

Computer, fax, calculator, copier, phone. #J-18808-Ljbffr