General Manager

Role Overview

The Restaurant General Manager (RGM) ensures compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruitment and retention of crew members, financial accountability, and ensuring that the highest quality products and services are delivered to each customer. The Restaurant General Manager has the overall responsibility for directing the daily operations of a restaurant ensuring compliance with company standards in all areas delivering the highest quality products and services to each guest. The Restaurant General Manager is the leader of the restaurant and is responsible for successfully carrying out the policies and procedures of the company and ensuring profitability.

Duties and Responsibilities:

Service:

• Ensures 100% satisfaction for all LJS guests
• Solves customer concerns immediately utilizing BAM! and ensures they leave happy and satisfied

People/Culture:

• Lead team in ensuring Voice of the Customer (VOC) feedback is collected and acted upon
• Motivates Team Members to perform at or above expected performance levels
• Ensures staffing levels meet guest service requirements at all times
• Treats all Team Members with respect while fostering a sense of teamwork and accountability
• Accountable for positive engagement at every guest encounter

Product:

• Ensures all ingredients and menu items are properly stored, handled, prepared and presented with the greatest concern for food safety, accuracy, quality, and guest satisfaction
• Positively impacts profitability by effectively managing product projections and controlling waste
• Provides, to every guest, a come-back quality service and taste experience

Place:

• Maintains a clean, safe, and comfortable environment for guests and Team Members
• Clean as you go mentality Ensure the restaurants interior and exterior, including furnishings and equipment, are clean and in excellent working condition at all times
• Provides an environment that encourages guests to return

Leadership:

• Recruit, hire, develop, and motivate Team Members
• Provides encouragement to Team Members, including communicating team goals and identifying areas for new training or skill checks
• Answers Team Member questions, helps with Team Member problems, and oversees Team Member work for quality and guideline compliance
• Communicates deadlines and sales goals to Team Members
• Develops strategies to promote team member adherence to company regulations and performance goals
• Forecast sales, create work schedules, order and track inventory, and complete required performance reports
• Ensure cash control, security, safety and food quality standards are consistently met
• Maintain a local marketing program that focuses on sales growth
• Performs other duties as assigned by restaurant management

Core Competencies:

Service Orientation The ability to demonstrate concern for satisfying ones external and/or internal guests

Interpersonal Awareness - The ability to notice, interpret, and anticipate others concerns and feelings, and to communicate this awareness empathetically to others

Self-Managing Performance - The ability to take responsibility for ones own performance, by setting clear goals and expectations, tracking progress against the goals, ensuring feedback, and addressing

performance problems and issues promptly

Initiative - Identifying what needs to be done and doing it before being asked or before the situation requires

Results Orientation - The ability to focus on the desired result of ones own work, setting challenging goals, focusing effort on the goals, and meeting or exceeding them

Active Learner - Understanding the implications of new information for both current and future problem-solving and decision-making and actively strives to build knowledge and skills

Team Leadership - The ability to demonstrate interest, skill, and success in getting others to learn to work together

Role Requirements

Role Requirements:

• Must be 18 years of age or older
• High School Diploma or Equivalent
• Minimum of 6 months experience performing as an Assistant Manager or 1 year of restaurant management experience in similar environment
• Passed Restaurant General Manager Readiness Checklist
• Must have reliable transportation and the ability to work nights and weekends
• Take absolute pride in everything you do
• Value customer service and hold the ability to positively impact guests' experience
• Work well in a fast-paced environment
• Practice high quality food and cleanliness standards
• Bring an upbeat energy and positive attitude to the team
• Has a commitment to timeliness and a sense of urgency
• Ability to read and interpret a variety of instructions furnished in written, oral, diagram and schedule form
• Ability to add, subtract, multiple, and divide in all units of measure, using whole numbers, common fractions, and decimals computing rate, ration and percent
• Ability to solve practical problems and deal with a variety of variables in situations where minimal standardization exists

Physical Demands:

The physical demands described here are representative of those that must be met by an employee

to successfully perform the essential requirements of the role. While performing the duties of this role, the employee is regularly required to:

• Work for several hours in a standing position
• Talk and hear; Communicate with Team members and guests
• Handle, feel and reach with arms and hands
• Sit, climb, and balance
• Stoop, kneel, crouch, and crawl
• Lift and move up to 50 pounds

Working Conditions:

• The work environment characteristics describe here are representative of those an employee could encounter will performing the duties and responsibilities of this role.
• Exposure to cooking fumes
• Moderate noise level
• Exposure to heat and hot cooking equipment
• Reasonable accommodations may be made to enable individuals with disabilities to perform the

essential functions of the role.