General Manager

The Training General Manager (TGM) is responsible for the success of the restaurant and it’s alignment with Frisch’s vision to be the “Best Place to Work, Eat and Own”. The TGM is charged with hiring and developing employees and managers that share Frisch’s values and vision to ensure company growth. Provides leadership, direction, training and development to employees in the management training program role modeling the training restaurant standards consistent with our “flagship” expectations. .
He/she is accountable for customer satisfaction, the financial performance, food safety, quality service, and safety and security within the restaurant. The TGM must convey Frisch’s culture to his/her staff and show sincere pride in the Frisch’s brand .

Key Accountabilities: List main responsibilities in order of importance. Should total 100%:

#1 - LEADERSHIP & DEVELOPMENT

Responsible for fostering a culture focused on creating an outstanding internal (employee) and external customer experience.
Accountable for providing ongoing leadership and operational development for the management team. Create a positive team environment by recognizing and reinforcing individual and restaurant accomplishments. Must lead the restaurant with integrity and facilitate focus on the Company’s vision and values, while promoting growth and development through the identification and development of team members along their career journey. Provide clear and consistent direction and delegate responsibilities to other management staff in a manner to inspire them to achieve and exceed performance standards and expectations. Must ensure the managers in turn are training and developing the non-management staff to meet Frisch’s standards and putting them on a path for success.

Conduct meetings for the management team to promote team alignment, sharing restaurant goals and action plans to achieve or exceed performance standards. Ensure RM’s conduct alley rallies with hourly staff and that the topics are delivered in a positive manner that focuses on exceeding the customer’s expectations.

20%

#2 - TRAINING

Provides leadership, direction, training and development to employees in the management training programs. Role models training restaurant standards consistent with our “flagship” standards. Plans and executes management training programs in accordance with Company policies and procedures. Develops/mentors other managers; partners with our Field Support
Manager and Franchisees.

20%

#2 - FINANCIAL OBJECTIVES

Responsible for meeting restaurant financial objectives by appropriate forecasting, scheduling and monitoring of expenditures and waste. Establish weekly sales and labor targets; manage profitability; analyze variances and initiate corrective action to ensure company objectives are achieved. Share results of each period’s performance against unit and company goals with the management team, along with action plans for continued success.

20%

#3 - STAFFING

Accountable for achieving and maintaining the appropriate staffing levels in the unit, and will have final approval of weekly schedule. Must make sound decisions, with feedback and recommendations from management team to hire and retain the right team members that can grow and make the unit successful. Has final unit authority (with HR support) relative to the hiring, firing, promoting, transferring, and demoting of staff to have the optimal team to make their restaurant successful.

20%

#4 - GROW SALES & IMPROVE CUSTOMER EXPERIENCE

Consistently grow sales and customer counts by role modeling and coaching the delivery of an outstanding customer experience. Responsible for executing local restaurant marketing initiatives as provided by the RSC, and supporting and promoting community involvement. Ensure all customer complaints are resolved timely and to the customer's satisfaction.

10% .

#5 - SAFETY AND SECURITY COMPLIANCE

Has ultimate responsibility for the unit’s compliance with all health, safety and security regulations, and satisfactory completion of the unit’s safety audit. Must regularly enforce and monitor, with the assistance of the management team, the enforcement of sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Must ensure that proper security procedures are in place and being followed and that maintenance of facilities and equipment is occurring and is appropriate.

10%

Decision Making Authority:

Decision Type 1- Hiring, firing, promoting, demoting and transferring of managers. A p p r o v e R e c o m m e n d

Decision Type 2- Hiring, firing, promoting, demoting and transferring of non-mgmt. staff. A p p r o v e R e c o m m e n d

Decision Type 3- Responsible to enforce and take immediate corrective action for any Approve Recommend health safety or security issues and deviations.

Decision Type 4- Merit increases or pay adjustments for management staff. Approve Recommend

Decision Type 5- Merit increases or pay adjustments for non-management staff Approve Recommend

Decision Type 6- Review, approve and post employee schedule. Approve Recommend

Decision Type 7- Review, recommend and execute training plans for management Approve Recommend trainees.

Knowledge, Qualifications, Skills, Experience:

Knowledge: Specialized knowledge of the processes, procedures, methods, practices, or principles

Qualifications: Level and type of formal education or certifications

Skills: Specific physical and/or mental proficiencies

Experience: Type and amount of related work experience
*Ensure the knowledge, qualifications, skills, and experiences listed are required for the position, not an individual

Essential Desirable
List Knowledge, Qualifications, Skills, Experience (# of years), Education Needed-

Bachelor's degree in Hospitality, or related field, and one to three years of management
experience or equivalent combination of education and experience.

One to three years of Frisch’s General Manager experience preferred.

ServSafe Certified

Must be able to speak English fluently. Good communication skills and the ability to work well with others. Ability to speak before a group of individuals.

Ability to train, motivate, evaluate (written & verbal), coach, delegate and supervise.

Ability to read, write and follow recipes accurately, as well as having strong math and
organizational skills.

Must possess a valid driver’s license and have access to reliable transportation.

Ability to prioritize, handle stress and deal with irate customers in a calm professional manner.

Physical Demands & Work Environment

• Environment includes heavy customer contact, working with cooking equipment and slippery walking surfaces.
• Must be able to stand for long periods of time.
• Good agility necessary to lift and carry up to 50 lbs.
• Bending, reaching and climbing.
• Good hearing, visual and speaking skills.
• Must be able to walk in and out of refrigerated areas.
• Must be able to work around steam, hot and cold foods and ice.

Manager Name ____________________________________ Date ____________________

Manager Signature ____________________________________ Date ____________________

Area Coach Name ____________________________________ Date ____________________

Area Coach Signature ____________________________________ Date ____________________

Job Type: Full-time

Pay: $58,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Louisville, KY 40213: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: One location

Salary : $58,000 - $65,000