General Manager

Position Purpose:

Manages the business and functions of a restaurant; responsible for development and delivery of action plans to meet sales and profit goals of the enterprise and to ensure total customer satisfaction.

Responsibilities/Duties/Activities:

• Develops plans supportive of company and regional strategies to achieve business growth (sales and profit) and customer satisfaction.
• Plans and analyzes unit's manpower including future management needs, ensuring sufficient development and training of all employees.
• Plans and analyzes the operations and administration of the restaurant.
• Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.
• Ensures customer satisfaction through effective and efficient service and a clean and pleasant environment. Makes changes to the operation as necessary to ensure customer satisfaction.
• Directs operational execution to ensure total customer satisfaction.
• Responds to customer complaints and provides guidance to management and employees for corrective measures to improve customer service. Informs Area Manager of significant customer complaints.
• Provides feedback to District Manager on emerging needs, content, fit and value of programs.
• Ensures that proper management procedures and practices for the facility and equipment are adhered to through preventative maintenance, energy conservation, repairs, and security measures. Ensures that safety and sanitation requirements are met.
• Embodies, promotes, and teaches Paradigm Investment Group, LLC values.
• Participates in the recruitment and selection of restaurant management; totally responsible for the recruitment and selection of hourly employees.
• Maintains proper inventory levels for both food and non-food items in accordance with company guidelines using correct ordering procedures and efficient usage and yield application.
• Analyzes financial reports; develops and implements plans for areas needing improvement.
• Communicates system breakdowns and deficiencies to appropriate personnel, e.g. (Equipment, Facility, Product, POS, etc.)
• Manages financial performance to budgets, focusing on payroll, cash and receipts, productivity, food costs, security of funds, and operating expenses.
• Manages all restaurant assets.
• Aware of local market trends, competitive stance and opportunities. Selects and implements appropriate local restaurant marketing programs, with assistance and guidance from Area Manager and Field Marketing Manager.
• Creates and maintains a positive work environment, ensuring open communications. Communicates employee relation issues or problems to the Area Manager or the Regional Human Resources Manager.
• Maintains accurate and complete paperwork relating to restaurant and personal administrative requirements.
• Selects and develops certified trainers.
• Administers progressive disciplinary process according to established procedures.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities and may be modified periodically.

Competencies:

Customer Focus:

Demonstrates commitment to provide quality products and services. Responds to concerns and complaints in a friendly, professional manner. Understanding the

Big Picture:

Responsive to the needs and requirements of internal customers and suppliers.

Communications:

Listens effectively, encourages open sharing of ideas and articulates point of view to others.

Leadership:

Sets a good personal example of hard work, respect for others, integrity and resourcefulness.

People Relationships:

Follows through on promises and commitments. Manages disagreements, conflicts and crisis situations effectively.

Functional/Technical Expertise:

Stays current in job functions and are aware of competition.

Problem Solving/Decision Making:

Systematically probes beyond symptoms to identify and resolve problems. Understanding Self and Affect on

Others:

Consistently acts responsibly and follows through on commitments.

People Development:

Coaches and develops others by providing feedback and appropriate training and assignments.

Resourcefulness:

Shows desire to learn and pursues any available means to obtain work-related knowledge.

Experience/Education:

High School degree or equivalent. Minimum of 2+ year prior management experience in a restaurant business, with customer service experience.

Skills/Knowledge:

Thorough understanding of restaurant operations, to include restaurant job skills. Customer service skills. Good listening skills. Initiative High Work Standards Self-control and patience

Resilience & Excellent Judgment Job Types:

Full-time, Part-time Pay:

$48,000.00 - $55,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance

License/Certification:

Driver's License (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred)

Work Location:

In person