Restaurant General Manager

The General Manager is responsible for the restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction. Overall accountability for the operation of a single restaurant (10-45 employees) ensuring delivery on the Customer Promise, and ensuring desired restaurant outcomes (increased sales, profitability, and employee retention) Mobilizes the restaurant management team to oversee the financial controls, operations, people development, customer service and compliance within the restaurant across all shifts Motivates and directs team members to exceed customer expectations with fast, accurate, friendly service in clean surroundings Provides coaching and feedback to team and managers on team stations, products, processes and policies Assumes full accountability for the restaurant profit and loss management by implementing marketing strategies, following cash control and security procedures, maintaining inventory, managing labor, and reviewing financial reporting to enhance restaurant results Ability to prepare and interpret financial and operational reports and schedules, analyze data and develop solutions to ensure operating goals are achieved Directs restaurant operations on responsibility for guest service, brand standards execution and employee training Achieves controllable profit and cash flow by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments. Provides coaching and constructive feedback to employees as needed Ensures all equipment and facilities are in compliance with brand standards and government regulations and takes corrective action when required Leads restaurant management team in recruiting, attracting, selecting, hiring, training and retaining effective team talent to meet staffing requirements and guest service standards

Applicant Must Demonstrate:

Ability to prepare and interpret financial and operational reports and schedules, analyze data and develop solutions to ensure operations goals are achieved Strong organizational skills with excellent oral and written communication skills in the English language and the ability to communicate with all levels of the organization Must possess basic math skills (add, subtract, multiply, divide) Place a value on diversity and show respect for others Proven ability to problem solve and handle high stress situations Ability to work weekends, holidays, evenings and additional shifts as needed Available to travel when needed Licensed to operate an automobile without restrictions Must have reliable transportation Minimum of 3 years experience in restaurant, hospitality, QSR or retail management. Additional operations and/or leadership experience strongly preferred

Job Type:

Full-time Pay:

$55,000.00 - $70,000.00 per year

Benefits:

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

Shift:

10 hour shift

Experience:

Management:

1 year (Required)

License/Certification:

Driver's License (Required)

Work Location:

In person