Restaurant General Manager Federal Way Popeyes

Restaurant General Manager Reports to: District Manager FLSA status type: Exempt Full Time Salary Position Overview The Restaurant General Manager is the face of Ambrosia QSR. This is a full-time position responsible for the overall restaurant operations, guest service, employee engagement and profitability. Specific duties include but are not limited to the implementation and execution of guest service, food safety and quality control as well as other policies and procedures.

Restaurant General Managers are expected to work in the front of the house and be leading the team during peak business hours to ensure their team is working together and guests have a quality dining experience. Proficiency in all restaurant positions and operations is a must. It is essential the Restaurant General Manager takes ownership of all operations and consistently sets goals and outline specific timelines for the team to ensure all established metrics are achieved.

Restaurant General Managers are expected to perform tasks/routine job duties assigned to them. Job Responsibilities Profitability * Validate that all food is prepared following company recipes and ensures safety standards are adhered to. Accounts for all sales within the point of sale system and inventory tracking systems are effectively utilized within the restaurant. If necessary, create and implement extra measures to resolve concerns about inventory. * Manage all controllable expenses and place orders to meet the needs of the restaurant.

Use and manage existing systems and guidelines to control expenses. Develop strategies and implement policies to improve operational efficiencies. Maintain good working relationships with vendors. * Ensure all equipment, small wares, food, and paper products are used for their intended purpose.

Make certain all equipment is cleaned and all scheduled preventive maintenance is performed to ensure everything is safe for use and working effectively. Trouble-shoot and repair minor equipment in a timely manner. Report non-functioning equipment immediately. * Manage staff to adhere to all cash and banking policies and procedures.

Verify all asset protection systems are used and function properly. Guests * Model and promote friendliness and a sense of urgency with the team. Greet and thank every guest and invite them to return. * Prioritize rush ready and service needs to ensure that every guest has an exceptional visit, every time. Resolve issues with positivity and sound judgement. * Walk through the entire restaurant checking on guests at their tables, asking how their meal was, and verifying that bathrooms and building exterior is inviting and safe. * Maintain familiarity with the market trade area so that decisions can be made relevant to guests and community support. Team * Provide training and development for the management team and staff.

Execute performance appraisals in the timetable set forth by the company. * Recruit, train and develop restaurant management and staff. Follow training plans and company systems to achieve goals within the expected measurement of time. * Organize team and manager meetings on a regular basis. Clearly communicate company or policy changes with all restaurant staff. * Enforce company policies to include following all laws and local regulations including work break and minor management.

Maintain accurate employee records submitted in a timely manner. * Report all complaints immediately and/or employee behavior inconsistent with company policy. * Promotes a safe and comfortable work environment that supports inclusion and does not tolerate harassment/discrimination/retaliation. Operations * Manage food safety and other safety procedures, ensuring all required postings are visible and displayed. * Follow marketing plans and ensure the restaurant staff is trained and prepared for promotions using the company guidelines. * Wear a headset to listen for how the team is interacting with the guest and then praise, coach or re-direct when needed. * Trouble-shoot basic equipment maintenance issues. * Control labor by creating accurate sales projections, writing balanced schedules, and ensuring employees are paid on time and accurately. * Ensure day to day that all food safety compliance measures and operational standards are upheld by the team. * Communicate with the District Manager, Director of Operations, and Restaurant Support Center when necessary. Answer emails and document requests in a timely manner. * Other duties as assigned. Qualifications and Skills * Must be 18 years old or older to be a manager for Ambrosia QSR. * Authorized to work in the United States and pass e-verify upon initial hire. * Required: Pass a criminal background check. Any offer of employment from an external source is contingent on the outcome of this process. * Able to communicate with co-workers and supervisors effectively, both verbally and by email. * Engaged hands-on leadership style is a must with a strong focus on growth and development of people. * Ability to assess business needs and problem solve independently. * Proficient with Microsoft Office. * Must have familiarity with P&L statements and be able to forecast financial goals using the tools provided. Education and Work Experience * Required: High school diploma or equivalent. * Required: Serv Safe Certificate. * Must have 1-2 years of direct food/retail management experience * Required: Driver's license and minimum state required insurance. * Some experience using a POS system is preferred. Necessary Tools and Equipment * Hot kitchen equipment including but not limited to; toasters, broilers, fryers, steam tables, warming units, ovens and microwaves (safety equipment is provided and required to be worn when working with designated equipment). * Slicers, choppers, and corers (cutting gloves are provided and required to be worn when working with specified equipment). * Beverage equipment: soda/slushy machines, shake machines and mixers, coffee makers and blenders for specialty beverages. * POS systems; cash registers, time keeping equipment, back office computer with Windows 10 operating system. * Janitorial supplies: Brooms, dustpans, deck brushes, towels, buckets, chemicals, toilet brushes, and dish washing supplies. * Drive thru headsets to be worn for extended periods of time throughout the entire workday. Qualifications Physical Requirements: Lifting: Never Seldom 1-33% of shift Occasionally 34-66% of shift Continuously 67-100% of shift 1-10 pounds 70 11-20 pounds 20 21-50 pounds 10 50 or more pounds x Max # lifted by team member without assistance -50 lbs.; lifts over 50 lbs.

should be done with two or more people. Carrying 1-10 pounds 70 11-20 pounds 20 21-50 pounds 10 50 or more pounds x Max # carried by worker without assistance -50 lbs.; items exceeding 50 lbs. should be done so with 2 or more people. Pushing/pulling force to be Exerted: 1-10 pounds 60 11-20 pounds 20 21-50 pounds 20 50 or more pounds x Max # pushed/pulled by worker without help-50 lbs.; max distance 200 feet on level cement or tile with 1 or 2 steps. Never Seldom 1-33% of shift Occasionally 34-66% of shift Continuously 67-100% of shift Bend/Stoop x Twist x Crouch/Squat x Kneel/Crawl x Walk/level surface x Walk/uneven surface x Climb steps x Climb Ladder x Work at heights x Reach at or above shoulders x Reach below Shoulders x Use of arms x Use of hands/wrists x Grasping/Squeezing x Operate foot controls x Environment NO YES Inside 90% of shift Outside 10% of shift Temperature Extremes X Vibration X Work on or around moving machinery or mechanical parts x Personal Protective Equipment (PPE): Equipment Required YES NO Boots x Oil/Heat resistant for fryer filter Gloves x Oil/Heat resistant for fryer filter Apron x Oil/Heat resistant for fryer filter Face Shield x Oil/Heat resistant for fryer filter Heat Resistant Gloves x Oil/Heat resistant for fryer filter Cut resistant gloves x For slicing equipment Oven Mitts x Heat resistant for the ovens Broiler Gloves x Heat resistant for the Broiler Endurance based on 10-hour shift in quick service restaurant: Never Seldom 1-5% of shift Occasionally 6-33% of shift Frequently 34-66% of shift Continuously 67-100% of shift Total HRS at Total HRS in Shift Sitting X .25 Standing X 3 9 Walking X 3 9 Change Positions X 3 9 The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities, nor are they intended to be an all-inclusive list of the abilities needed to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.

The duties and responsibilities in the job description are subject to change at any time. This Restaurant General Manager Job Description replaces any previous versions approved by Ambrosia QSR. This job description does not constitute a written or implied contract of employment. Ambrosia QSR is an at will employer, which means that either the company or the employee can terminate the employment relationship, with or without cause at any time.

Ambrosia QSR is an equal opportunity employer. I have received and reviewed the Restaurant General Manager Job Description and understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions described.