General Manager

It all started in 1980 in Atlanta, Georgia

Bill and TJ Palmer opened the restaurant that would later become Applebee’s. We’ve grown up a lot since then, with almost 2,000 locations in the U.S. and around the world. Here you will always be welcome – for delicious food, in a neighborhood setting, with attentive service, at a great value.

SPECIFIC FUNCTIONS AND DUTIES

1. Manages Restaurant Environment

• Ensures prompt friendly service according to company guidelines.
• Builds a culture using the Vision/Mission Statement to guide teamwork, results, integrity, passion for service, fun, balance, innovation, and being guest driven.
• Ensures the immediate response and correction of all verbal guest complaints by self and staff. Refers all verbal and written guest complaints to Area Director.
• Ensures guest contact as a priority with self and staff utilizing a target goal of 100% table visitation.
• Teaches and enforces alcohol awareness. Builds a positive relationship with local authorities by seeking their assistance in alcohol related issues.
• Maintains adequate inventory levels.
• Ensures product preparation and presentation uncompromisingly meeting company standards.
• Actively participates in the community to increase sales and enhance the awareness of Applebee's.
• Implements and executes all incentive contests and educates associates on promotions and new menu offerings.
• Effectively oversees/schedules associates to meet sales demands.
• Maintains effective safety and security programs according to company policy and government standards.
• Promotes and manages restaurant organization, cleanliness, and sanitation.
• Institutes preventative maintenance of building and all equipment. Immediately corrects needed repairs.
• Advises Area Director of any non-routine situations.
• Communicates with other managers daily through management log and shift change meetings.
• Completes all other assigned duties and responsibilities.

2. Manages Associate Performance

• Ensures quality recruitment and referrals of potential management candidates.
• Adheres to and promotes A.S.I. training procedures of new managers.
• Maintains a trained staff through effective use of employment orientation, individual training sessions, associate meetings, and implementation of company policy.
• Develops an environment of constant development of managers including informal monthly reviews as well as written evaluations every six months to update the managers’ objectives.
• Assesses the effectiveness of associates, provides candid and fair feedback on a regular basis, and continuously works with associates on their areas of development.
• Ensures correct staffing levels utilizing guidelines for proper selection of associates.
• Conducts thorough Selecting Service Performers interviews.
• Selects new associates on the basis of competency identification, not need.
• Ensures exit interviews on all terminating associates.
• Demonstrates proper execution of training systems as outlined by the company while emphasizing the importance of training to management and associates.
• Ensures acceptable associate performance and documents situations that require or could lead to disciplinary or corrective action.
• Conducts weekly management meetings and quarterly employee meetings.
• Ensures compliance with company policies, practices, and procedures. Communicates all changes to all associates.
• Ensures timely performance One on Ones with all associates as well as written evaluations every six months.
• Acts as coach to all associates.

3. Maintain Controls

• Ensures restaurants administrative and accounting duties are promptly and properly completed.
• Maintains and controls the assets of the company.
• Assures compliance with local, state, and federal laws, regulations, and guidelines.
• Ensures the restaurant is meeting or exceeding operating budgets.
• Manages all service contracts to ensure that routine and preventative maintenance occurs. Follows through on all work and billing.
• Monitors and manages capital expenditures within the restaurant.
• Analyzes systems and procedures with the Area Director for continual improvement of earning goals.
• Ensures all cash handling procedures are adhered to.
• Performs and analyzes weekly food and liquor inventories/costs.
• Responsible for preparing, overseeing, and submitting accurate daily, weekly, and monthly paperwork to the Area Director.

4. Development

• Inspires cooperation and teamwork from management and associates by building a culture derived from The Bloomin’ Apple Mission/Vision Statement.
• Is guest obsessed and promotes the team to be.
• Completes all assignments and duties properly and on schedule.
• Develops goals and action plans for personal/professional growth.
• Provides a role model for managers and associates.
• Exhibits a professional image.

BENEFITS

• Manager meals - free
• Closed Christmas and Thanksgiving
• Health Ins
• 401K
• Vacations
• Personal Days
• Flexible work schedule
• Vision insurance
• Dental insurance
• Life insurance
• Short Term Disability
• Online Universities
• College Scholarships

Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate. * Must be required to lift objects up to 40 pounds on occasion.