General Manager

POSITION DESCRIPTION

Updated 7/2023

Title: General Manager

Qualifications: Demonstrates leadership abilities as evaluated by current GM/AD/DO and

hourly Team Members. Achieve the status of AGM or prior Unit General Manager

experience with a similar organization. Completed Apple II Management training, has

attained business goals as set with supervisors.

Specific Functions and Duties:

Manages Restaurant Environment

1. Ensures prompt, friendly service according to company guidelines.

2. Builds a culture using the Vision / Mission statement to guide Values.

3. Ensures the immediate response and correction of all verbal guest complaints by self

and staff. Refers all verbal and written guest complaints to AD.

4. Ensures guest experience as a priority with self and staff utilizing a target goal of

100% table visitation.

5. Teaches and enforces alcohol awareness. Builds a positive relationship with local

authorities by seeking their assistance in alcohol related issues.

6. Maintains adequate inventory levels.

7. Ensures product preparation and presentation uncompromisingly meeting company

standards.

8. Actively participates in the community to increase sales and enhance the awareness

of the restaurant.

9. Implements and executes all incentive contests and educates Team Members on

promotions and new menu offerings.

10.Effectively oversees/schedules Team Members to meet sales demands.

11.Maintains effective safety and security programs according to company policy and

government standards.

12.Promotes and manages restaurant organization, cleanliness and sanitation.

13.Institutes preventative maintenance of all equipment and building. Immediately

corrects needed repairs.

14.Advises AD of any non-routine situations.

15.Communicates with other managers daily through management log and shift change

meetings.

16. Completes all other assigned duties and responsibilities.

Manages Team Member

1. Performance ensures quality recruitment and referrals of potential management

candidates.

2. Adheres to and promotes training procedures of new managers.

3. Maintains a trained staff through effective use of employment orientation, individual

training sessions, meetings and implementation of company policy.

4. Develops an environment of constant development of managers, including informal

monthly reviews as well as written evaluations every six months to update the

manager objective.

5. Assesses the effectiveness of Team Members, provides candid, fair

feedback on a regular basis, and continuously works with Team Members

on their areas of development.

6. Ensures correct staffing levels, utilizing guidelines for proper selection of

Team Members.

7. Conducts thorough Selecting interviews.

8. Selects new Team Members on the basis of competency identification.

9. Insures exit interviews on all terminating Team Members.

10.Demonstrates proper execution of training systems as outlined by the

company while emphasizing the importance of training to management

and Team Members.

11.Ensures acceptable Team Member performance and documents

situations that require or could lead to disciplinary or corrective action.

12.Institutes progressive discipline when appropriate.

13.Conducts weekly management meetings. Conducts employee meetings

quarterly.

14.Ensures compliance with company policies, practices and procedures.

Communicates all changes to all Team Members.

15.Ensures timely performance one on ones with all Team Members with

written evaluations every six months.

16.Acts as coach to all Team Members.

Maintain Controls

1. Ensures restaurants administrative and accounting duties are promptly and properly

completed.

2. Maintains and controls the assets of the company.

3. Assures the compliance with the local, state and federal laws, regulations and

guidelines.

4. Ensures the restaurant is meeting or exceeding operating budgets.

5. Manages all service contracts to ensure that routine and preventative maintenance

occurs.

6. Follows through on all work and billing. Completes competitive survey of regional

purveyors to ensure fairness in billing.

7. Monitors and manages capital expenditures within the restaurant.

8. Analyzes systems and procedures with the AD for continual improvement of earning

goals.

9. Ensures all cash handling procedures are adhered to.

10.Performs and analyzes weekly food and liquor inventories/costs.

11.Responsible for preparing/overseeing and submitting of accurate

daily/weekly/monthly paperwork to the AD.

Development

1. Inspires cooperation and teamwork from management and Team Members by

building a culture derived from our Mission / Vision.

2. Is guest obsessed and promotes the team to be.

3. Completes all assignments and duties properly and on schedule.

4. Develops goals and action plans for personal/professional growth.

5. Provides a role model for managers and Team Members.

6. Exhibits a professional image.

7. Is a subject matter expert on all store related technology

Physical

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. May be required to lift objects up to 40 pounds

on occasion.