The General Manager is responsible for the overall supervision and management of our restaurant; ensuring total guest satisfaction while increasing sales, profits, and brand awareness through excellent execution of operational standards and guidelines.
q Trains and develops hourly shift supervisors and team members in all areas of shift cost control.
q Ensures all products are prepared and served according to company standards; utilizing only authorized products and procedures. Updates and maintains appearance of merchandise and product displays as needed / required.
q Ensures routine equipment and smallwares maintenance is completed on a regular basis.
q Monitors food and labor costs through constant evaluation of training, productivity, and weekly food and labor projections compared to actual hours and food cost budget.
q Controls expenditures of restaurant to meet budgetary requirements.
q Supervises hourly staffs to deliver outstanding product and services that meet and exceed our guests’ expectations.
q Practices teamwork by communicating with and assisting all team members.
q Uses checklists to ensure proper set-up and close down of each shift.
q Performs regular dining room checks and cook’s line checks to ensure overall efficiency of restaurant operations.
q Coaches and directs staff and management using effective verbal communication skills in support of our operating mission, vision, and principles.
q Takes complete ownership-mentality of shifts to ensure daily successful execution of our brand and operations.
q Ensures all cash control procedures are implemented and followed by hourly staff and members and trainees.
q Correctly handles all staff and guest incident reporting by utilizing appropriate forms and procedures.
q Conducts safety inspections on a monthly basis and develops action plans with the management team relative to safety and sanitation issues.
q Conducts scheduled performance appraisals as required, three times per year, for management-level employees, two times per year for hourly staff.
q Organizes and updates all office notebooks and posted materials as needed.
q Supports, implements, and executes local marketing initiatives.
q Follows all state and federal guidelines in regards to food safety, labor regulations, or other mandated statutes required by law; keeps self informed of new procedures and laws.
q Creates individual development plans (IDPs) and action plans for self to maximum performance and operations excellence.
q Uses and supports all approved training programs and development processes to improve staff proficiencies.
q Assists with developing team members to prevent shortages within staff and management team.
Hourly / Management Schedule Requirements
q Schedules hourly staff according to labor sales grids and budget guidelines.
q Works a combination of opens and closes; enabling all management to have a full understanding of restaurant operational requirements and a balanced work-personal life ratio.
q Leads management meetings a minimum of every two weeks to set goals and review current projects / results.
q Assists with planned events, ordering days, manager meetings, area meetings, orientations, and other special events on the management schedule; Schedules training as needed to support new staff and the cross-training of existing staff.
q Submits management and hourly schedules to the District Manager for approval on a weekly basis; posts schedules by 5 p.m. each Thursday.
q Reports to work on time each day.
q Dresses according to company policy.
q Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggest alternative solutions or actions when necessary.
q Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
q Maintains favorable business relationships with peers, field staff, vendors, and other company employees to foster and promote a cooperative and harmonious working climate.
q Demonstrates effective project management, communication, and follow-up skills at all times.
q Performs other duties and special projects as required that affect our concept.
q Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.
q Direct: Co-Managers, Shift Supervisors, Hourly line staff certified trainers.
q Indirect: Management trainees.
To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in the General Manager job description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION & EXPERIENCE:
Minimum high school graduate, with college course work or professional certification / education in restaurant or business / training field is highly desired and recommended. Minimum six months as an Assistant Manager or one year as an hourly shift supervisor in a casual / quick-casual or other quick-service concept; combination of education and / or work experience. Food safety manager certification required.
Ability to read, write, and communicate in English. Additional or secondary / primary languages are encouraged. Ability to write, analyze, and evaluate operating reports, manuals, internal & external business correspondence, and use e-mail, computer skills. Present information in an organized and accurate, clear, concise format.
MATHEMATICAL & REASONING ABILITIES:
Calculate figures & amounts. Add, subtract, multiply, divide, statistics, and some advanced math may be required. Understand percentages and projections. Ability to define problems, collect data/information to draw conclusions and make sound training & business decisions.
Typing, staring at a computer monitor for long periods, standing, bending, crawling, using hands to grasp, stoop, reach overhead, sit, walk, maintain fast pace for 10-12 hours at a time. Lift small, medium, large objects up to 50 lbs. lift up to 15 lbs., on a regular basis. Must use senses: taste, smell, sound, sight. Stamina to work 55-60 hours each week, more if needed. Be able to work a variety of shifts or varying schedule and / or hours as required. Standing on one’s feet for long periods of time, walking constantly, and communicates for 10-12 hours at a time.
The General Manager will be exposed to moderate to high noise levels in a restaurant / food-service environment 95% of the time and 5% in a meeting room / office environment with possible extreme heat and or wet, dry, humid conditions. Gas, electric, and other cooking equipment or utensils. Sharp objects, cutters, and knives. Hot water, cold water, cleaning chemicals.
Minimal travel as needed or required for work-related meetings and events.
Major Medical, Dental, Eye Care and Accident Insurance Benefits
We are a Drug Free Workplace.
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