General Manager

The IHOP Restaurant Manager reports directly to their General Manager. The manager directly supervises IHOP restaurant's employees. His or her primary responsibilities include managing operations in the front and back of the house with a high concentration on profitability and sales growth, while constantly maintaining IHOP's standards of quality and service.

Responsibilities include:

• Develop and maintain professional functional working relationships with IHOP restaurant

hourlyTeamMembers,Corporate and Regional Team Members, and guests.

• ImplementtheIHOP101TrainingprogramforallrestauranthourlyTeamMemberstoimprove

unit operations and the guest experience.

• Execute annual financial, local restaurant marketing, guest service, and human resource

objectives, strategiesandtacticsforassignedunitasdefinedbythecurrentStandardOperating

Procedures (SOP) and current operations plan.

• Manage the restaurant floor and focus on regular contact with guests. Maintain the frequency

of guest complaints within acceptable limits and handle complaints in a professional and

timely manner. Ensure approved guest feedback system is in use and acted upon.

• Comply with federal, state and local regulations that are applicable to the assigned unit.

• Recruit,trainandretainTeamMembers inaccordancewiththe currentSOPand operations

planfortheassignedunit.Maintainturnoverwithinacceptablelimits.Conducton-going

coachingandadminister therestauranthourlycompensationplan.Assurethatperformance

appraisals and meritincreases (if applicable) are given as scheduled. Properly document

performance problems. Communicate and enforce policies on 1) sexual harassment, 2)

discrimination,and3)diversity.Maintaincrewmemberappearanceanduniformstandards.

• Ensure food is in compliance with SOP in the areas of specifications, recipes, plating and

garnishes. Ensure food is presented well and served at appropriate temperatures, within

standard ticket times.

• Ensureadequate levels offood,paper,kitchen, safety,janitorial,uniform,linenand

miscellaneous supplies. Set and adhere to pars. Order food on a timely basis. Keep inventory

to a minimum with no out-of-stock items.

• Ensure theproper operational conditionof equipment, buildingstructureandpremises

according to federal, state and local regulations and SOP. Keep appliances and equipment well

-maintained.Keepsmallwares,glasswareandchinaadequatelystocked.Maintaintheinterior

andexteriorappearanceoftherestaurant.

• Ensuresanitationpracticesaremaintainedaccordingtofederal, stateandlocal regulations

and SOP. Ensure thatfood is properly stored (labeled, dated and rotated) and proper

temperatures aremaintained. Enforce and monitor a deep cleaning schedule.TrainTeam

Members on proper personal hygiene and food handling.

• Developandmaintainasafetyprograminthe restaurantthatincorporatesasafetycommittee,

safety meetings and information on the use of safety tools and procedures. Keep the frequency

of accidents withinacceptable limits.

• Maintain a safe and secure restaurant. Keep the back door ofthe restaurant and the doors to

the office locked at alltimes. Control guest checks and follow proper register/

cash-handling procedures.

• Implement national and local marketing promotions, including the use of the correct Point of

Purchase (POP) materials, posters and placemats. Keep menus clean and in good condition.

UseFamilyFriendlypromotionalitemsasdescribedintheFamilyFriendlysectionofthisSOP.

• Complete all required reports and paperwork. Handle paperwork accurately and on a timely

basis.Maintainpersonnelfileswithappropriateemploymentandlegaldocuments.

• Performotherduties as assigned.

General Manager Benefits:

• Competitive Pay
• Free meals
• PTO
• Bonus Plan

General Manager Expectations:

DAILY

• Work on managers productivity (be strict with requirements with managers)

• Ensure all Managers are performing “Alley Rally” routine with staff

• Look for and eliminate “Skunking”

• Daily Banking Duties (counting of money and bank deposits)

• Review IHOP Portal Calendar for scheduled events

• Monitoring Register Counts and Logs, conveying accountability among staff members (Any

shortages due to negligence will need to be resolved within 24 hours (with personal funds)

• Review emails at least twice a day and respond to text messages

• Exhibit, follow and enforce store dress code standards among all Staff Members

• Daily SOP training among managers and staff members

• Provide a GREAT customer service experience among ALL staff/managers

• Monitor and inquire on Guest Complaints

• Complete Warning/Discipline Forms

• Complete Separation Reports

• Ensure Temperature Log has been completed for each shift (spot check criticals)

• Review employee Time Cards to ensure all Employees have been logged out after each shift

• Go through daily discounts and voids to ensure integrity

• Ensuring Manger Shift Change Checklists are being completed.

WEEKLY

• Weekly Sales Board must be completed (highlighting holiday spike trends)

• Store Report must be reviewed and submitted before 10:00 am every Monday

• Review Manager duties and have it on paper

• Monday banking report submission by 5:00 pm

• Review store feedback and reports on Google, Uber.....

• Conduct 2 FSE Evaluations on Assistant Manager twice a week and send report

• Review store repairs and needs

• Restaurant cleanliness

• Review staff schedule before posting

• Conduct second interviews on new employees

• Follow proper training procedures on new staff member

(e.g. orientation, dine-plate, floor training)

• Review new staff dine-plate training completion and snag a job completion

• Review task at hand (either from store visit) and get them done on time.

• Submit the following forms every Friday

       o Warning/Discipline Forms (employee write-ups)

       o Separation Reports

       o Pay Change Requests

       o Vacation Requests

       o Incident Reports

• Submit all packing slips, invoices and receipts for services rendered every Friday

• Analyze food costs, report and address food waste and respond accordingly

BI-WEEKLY

• Payroll reviewed and submitted by Monday 3:00 pm.

       o Includes: Delivery Tip Logs and Manager Schedules

• Managers bi-weekly meeting

MONTHLY

• Staffs monthly meeting

• Managers one-on-one

• Conduct Uniform Inventory and submit orders for replenishment

SEASONAL

• Ensure all promotional items are up-to-date and displayed (e.g. menu handouts, window

clings, wall poster inserts, floor display inserts and table tents/syrup caddy display).

• Provide staff members with education on new LTO items (e.g. presentation, taste, post all

relevant information in pass bar and update Nutrition Binder)

General Manager Requirements:

EDUCATION AND/OR EXPERIENCE

High school diploma or general education degree (GED) and two to four years related experience

and/or training, or equivalent combination of education and experience.

LANGUAGE SKILLS

AbilitytospeakandreadEnglishandinterpretdocumentssuchassafetyrules,operating

andmaintenanceinstructionsandproceduremanuals.Abilitytowriteroutinereportsand

correspondence. Ability to speak effectively before groups of guests or restaurant Team Members.

MATHEMATICAL SKILLS

fractions and decimals. Ability to compute rate, ratio and percent and to drawand interpret, common

fractions and decimals. Ability to compute rate, ratio and percent and to draw and interpret, common

bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry  out instinct furnished in written, oral or

diagram form. Ability to deal with problems involving several concrete variables in

standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

A valid Driver’s License will be necessary to drive a car on Company business.

OTHER SKILLS AND ABILITIES

Certification through assigned IHOP training courses.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team

Member to successfully perform the essential functions of this job. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions. While

performing the duties of this job,the Team Member regularly is required to stand,walk and sit.The

Team Member frequently is required to use hands to finger, handle or feel objects, tools or controls;

reach with hands and arms; stoop, kneel, crouch or crawl;talk or hear; and taste or smell. The Team

Member regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 100

pounds. Specific vision abilities required by this job include close vision and distance vision.

Company Introduction

Since 1958, IHOP® has been the place where people connect over breakfast, enjoy study breaks, grab a bite before or after sporting events, and so much more. And no matter what menu items they order, there’s one ingredient that’s always constant — a smile. We’ve seen millions of smiles over the years in our restaurants, and now shared in photos across our social properties. In fact, smiles are so much a part of our culture that we changed our logo to include one.
This is just one of the many fun and exciting changes you can expect from IHOP®. Because we know the shortest distance between two people is a smile. –

Salary : $45,000 - $60,000