Restaurant General Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.

RESOLVE

It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry.

High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified.

Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner.

Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual).

To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action.

FLEXIBILITY

Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability.

LEADERSHIP

Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities.

To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills.

COMPENSATION

Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations.

Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EQUIPMENT

Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.