Optical Manager Jobs in Moss Point, MS (NOW HIRING)

We're looking for a results-driven Restaurant General Manager (RGM) to lead all aspects of restaurant operations while delivering an outstanding guest experience. The RGM is responsible for driving sales and profitability, developing high-performing teams, maintaining food safety and operational standards, and creating a positive, engaging work environment.

The ideal candidate is an experienced restaurant leader who thrives in a fast-paced environment, leads by example, and is passionate about coaching team members while providing exceptional guest service.

Successful Restaurant General Managers:

• Lead with integrity and accountability.
• Create an engaging culture where employees can grow.
• Drive sales while controlling costs.
• Make sound business decisions using data and operational reports.
• Build lasting relationships with guests and team members.
• Maintain high standards for quality, cleanliness, and food safety.

The RGM is responsible and accountable for all of the business activities in one restaurant location specifically to:

• Provide a superior and memorable experience for all guests.
• Achieve sales goals
• Control expenses to budget or better,
• Create a fun, high-energy environment where team members are engaged in doing their jobs and encouraged to grow while delivering exceptional service.
• The Church’s Restaurant General Manager direct reports usually includes an Assistant Restaurant General
• Manager, Shift Leaders and Team Members. The number of direct reports may vary by location based on total sales volume, sales and geographic location of the restaurant. 

Key Duties/Responsibilities:

• Creates a fun, high-energy restaurant service environment that exceeds guest expectations with regards to friendly, quick, and accurate service. Builds team understanding and commitment to guest service standards.
• Communicates and follows-up with guests to obtain feedback and identify service and food quality improvement opportunities.
• Assists and resolves all guest complaints in-person or by phone at the restaurant. Apply the “thank, help, apologize, never argue, kindness and service” (THANKS) model to all guest complaints.
• Ensures all incoming calls are handled in a prompt, courteous, and professional manner.
• Directs and conducts regular training with team members.
• Provides regular feedback and coaching to all team members and measures areas for improvement.
• Works with direct reports to cross-train and assist in the development of new skills.
• Creates a work place where team members strive to do their best, are rewarded for performance, and have fun. 
• Ensures that federal, state and local laws, regulations, and ordinances are practiced and enforced.
• Maintains a clean and safe restaurant for guests and team members.
• Responsible for budgets and makes adjustments as needed.
• Ensures compliance with labor laws.
• Understands, enforces and adheres to all company policies and procedures.
• Maintains restaurant inventory and ensures accessibility and organization.
• Responsible for routine maintenance and repairs on all equipment.
• Prepares and analyzes operation reports
• Performs other duties as assigned. 

Position Qualifications/Functional Skills:

• Knowledge of all restaurant policies, practices and operational and human resources procedures.
• Knowledge and understanding of labor cost reporting, operating statements, and other business reporting.
• Excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally.
• Basic computer skills.
• Knowledge of profit and loss statements
• Ability to implement policies and procedures.
• Skilled in developing employees by coaching, counseling, and building strong work habits.
• Continuously working to improve customer satisfaction.
• Knowledge of recruiting and interviewing potential team members.
• Ability to supervise others.
• Manage conflict resolution.
• Create and maintain a positive work environment. 

Competencies:

Critical Thinking – Defines and resolves a situation or problem by analyzing issues involved, weighing options, and evaluating alternatives; maintains objective attitude; approaches situations and problems systematically; uses observation, experience, reflection, and/or reasoning to drive business forward. 

Influencing Others – Convinces and persuades others in either positive or negative circumstances to accomplish goals and objectives; responds to objections successfully; uses tact when expressing ideas or opinions.

Initiative – Takes action proactively; addresses issues or opportunities without supervision; focuses on desired results and accomplishments; demonstrates clear purpose, enthusiasm, and a “can-do” attitude.

Innovative and Creative – Looks for ways to improve oneself, the job, the project, the system, and the organization; challenges conventional practices, generates new ideas to create novel solutions to problems.

Managing Execution – Manages multiple projects and effectively prioritizes tasks and goals; uses goals to guide actions and create detailed action plans; organizes and schedules people and tasks; utilizes resources effectively to meet goals. 

Negotiating – Presents issues or ideas in a clear and influential manner; maintains an open-minded and non-judgmental attitude; listens to others’ views and empathizes.

Relationship Management – Initiates and develops relationships with others; demonstrates credibility; confronts conflict quickly and professionally; inspires confidence in others. 

Physical Requirements: 

Employees must be able to perform the essential functions of the position with or without reasonable accommodation. 

• High school diploma or GED required. Must have (1 to 3) years of supervisory experience working in the restaurant industry.
• Must be eligible to work in the United States.
• Successfully complete all training and make a passing score on all applicable tests.
• Must have access to a vehicle and have a valid driver’s license and proof of valid insurance.
• Must be able to work up to a 50- hour workweek. Must be available to work a flexible shift including weekends.