General Manager

The General Manager (GM) manages the operations of assigned
restaurant. Accountable for achieving planned sales and profit levels for the
restaurant through the implementation, management, and enforcement of company
policies, procedures, programs, and performance standards. Directly supervise
all managers and employees during the entire hours of operation of assigned
restaurant. Accountable for all administration and operations, ensuring
execution of all employee duties to guarantee maximum guest satisfaction and a
quality work environment. Responsible for achieving plan profit levels while
ensuring guest satisfaction.

Key
Accountabilities

Job
Essentials Roles & Responsibilities:

• Translate the
  company’s Vision and Values into individual and team goals.


• Align
  performance measures to support the achievement of business and restaurant
  goals.


• Model,
  recognize, and reinforce desired behavior (individual and team); align
  rewards (monetary and non-monetary) with these contributions.


• Determine
  employee career goals and monitor/document performance utilizing the
  People First System.


• Provide
  employees with support and opportunities to achieve their full
  potential.


• Regularly
  solicit employee feedback on supervisor/manager performance, utilize the
  Employee Satisfaction Survey results to provide feedback in helping
  supervisors/ managers develop their people skills


• Accountable
  for the successful resolution of employee concerns to satisfy the employee
  and ensure compliance with established policies. Address recurring
  concerns. Communicate major concerns to the Territory Director.


• Accountable
  for the successful resolution of guest issues. Address recurring issues.
  Communicate major issues to the Territory Director.


• Accountable
  for regulation compliance and customer service results.


• Accountable
  for successful implementation of marketing strategies.


• Oversee
  employee schedules to ensure employee’s work/life considerations are
  balanced with needs of business.


• Ensure that
  inventory levels for food items are properly maintained in accordance with
  company guidelines through correct ordering procedures and efficiency
  usage and yield application.

People
Management:

• Generate a
  constant stream of candidates for Assistant General Manager positions by
  building relationships and brand recognition in the local community, in
  addition to development from within.


• Recruit, hire
  and develop Shift Managers and Assistant General Managers by leveraging
  the tools available.


• Objectively
  assess team performance relative to established goals. Accountable for
  developing and motivating restaurant team.


• Accountable
  for compliance to productivity and service standards by retaining a
  sufficient number of well-trained and productive employees.


• Serve as key
  interface between the restaurant management team and Field Support
  personnel.


• Accountable
  for successfully leading restaurant team through change. Communicate, show
  support, and be a champion of the change.

Quality
Management:

• Accountable
  for restaurant operations, ensuring strict adherence to company-wide QSC,
  safety and sanitation standards.


• Validate
  equipment is properly maintained to ensure productivity levels are met.
  Make decisions regarding repair or replacement of equipment and
  communicate contract options to Territory Director.


• Accountable
  for the successful execution of local marketing programs.


• Accountable
  for the successful resolution of operational issues within the
  restaurant.


• Attend
  required meetings. Move the business forward toward objectives by sharing
  input and feedback and identifying best practices.


• Ensure key
  deadlines are met through time management and delegation


• Anticipate,
  identify and correct system breakdowns to achieve guest
  satisfaction.


• Responsible
  for successful coordination, implementation and execution of new
  initiatives.


• Responsible
  for onboarding, administration and assignments.

Financial
Management:

• Develop
  strategic plans and tactics for the restaurant that are aligned with and
  designed to achieve area, regional and company-wide business
  objectives.


• Accountable
  for the financial performance of the restaurant according to business
  objectives developed with the Territory Director.


• Identify
  financial trends and performance improvement opportunities. Implement a
  SMART plan to resolve.


• Accountable
  for accurate financial data: payroll, cash and receipts, food costs,
  security of funds, and operating expenses.


• Accountable
  for accurate preparation and review of all financial reports