General Manager

General Manager (GM)

General Managers (GMs) effectively and efficiently manage the restaurant within the policies and guidelines of the company, directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation.

Reports to: District Manager (DM)

☒ Full-time

☐ Part-time

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☒ Exempt

☐ Nonexempt

RESPONSIBILITIES

• Store Goals
• Ensure excellent overall store performance
• Manage profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Maintain an “A” health inspection rating at all times
• Keeping Fair workweek premiums to a minimum
• Maintain satisfactory Secret Shopper and Steritech averages
• Customer Service
• Maintain excellent customer service
• Take customer orders, maintain fast, accurate service, and positive guest relations
• Answer customers’ questions and provide information of store’s policies and relevant procedures about the preparation or cooking process
• Resolve guest complaints or concerns
• Leadership
• Effectively train, supervise, and mentors all staff members
• Hold employees accountable to Company standards using corrective action process
• Conduct performance appraisals
• Celebrate employee successes
• Lead by example, showing rather than telling
• Delegate fairly and appropriately
• Encourage employees to develop their skills and/or grow with the Company
• Teamwork & Communication
• Work as a team member to support other employees in their duties
• Follow the lead and direction of your DM
• Communicate challenges and successes
• Be respectful of all guests, employees, vendors, and supervisors
• Accountability
• Take ownership over tasks that are assigned to you
• Hold self to the highest standard of performance
• Be knowledgeable of and hold yourself to all Company standards
• Be knowledgeable and hold yourself to the FGNY House Rules and the Employee Handbook
• Station Mastery
• Mastery of all stations: cashier, grill, fry, table, dressing and lobby
• Complete all training and re-training activities as assigned
• Process cash and credit card payments, refunds, gift cards, etc. in accordance with FGNY’s cash handling policy
• Operate kitchen equipment in an efficient and safe manner
• Ensure food quality meets company standards
• Ensure food storage and preparation meets company standards
• Stock and restock stations as necessary
• Maintain the restaurant with regards to cleanliness, neatness, and customer accessibility
• Other Responsibilities
• Attend mandatory meetings including staff meetings, leadership meetings, etc.
• Perform opening and closing duties to Company standards
• Perform other duties as assigned by your supervisor

ESSENTIAL FUNCTIONS

Reasonable accommodation will be considered and implemented in accordance with ADA requirements.

• 18 years of age
• Ability to walk, stand, bend, kneel, reach, and lift 50 pounds for the duration of your shift (up to 10 hours with scheduled breaks)
• Function in a fast-paced and noisy kitchen environment
• Tolerance to temperature fluctuations
• Work with hazardous substances such as hot oil
• Read, write, speak, and understand basic English
• Communicate clearly
• Lead a team effectively
• Use a basic computer system (ex. cash register)
• Finger dexterity
• Close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Available to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Maintain general knowledge of FGNY: locations, transportation, management team, etc.
• Adhere to Company’s policies and procedures, as well as City, State, and Federal laws and mandates
• Fast casual/ fast food management experience preferred

Job Type: Full-time

Pay: $51,500.00 - $55,000.00 per year

Experience level:

• 2 years

Restaurant type:

• Quick service & fast food restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Application Question(s):

• Are you 18 years or older? ( Deal breaker)
• Are you available to work any day & any time?

Experience:

• Restaurant Management: 2 years (Required)

License/Certification:

• ServSafe Certificate (Required)

Work Location: In person

Salary : $51,500 - $55,000