General Manager

Description

Essential Duties

• Recruit and hire staff, as well as maintain a bench for future growth.
• Ensure all marketing plans are executed, including proper installation of POP and menu board elements.
• Ensure restaurant is staffed properly and Team Members are properly trained to do their jobs through effective use of training programs.
• Provide leadership by creating excitement, enthusiasm, a positive mental attitude and commitment to company objectives.
• Ensure that all (HR) new hire paperwork, time sheets and payroll data, disciplinary actions, and personal data sheets are completed correctly and in a timely manner.
• Conducting team meetings to discuss operations and procedures.
• Controlling payroll to meet company labor costs standards, if applicable.
• Controlling inventory to meet company GAP standards, if applicable.
• Ensure that correct inventory levels and all equipment is maintained in excellent condition through the use of approved vendors.
• Set an example by maintaining an excellent working knowledge and high level of proficiency in the performance of all phases of restaurant operations and technology.
• Supervise in accordance with established performance and operating policies as set out in the operations standards manual.
• Work with, and motivate, Assistant Managers, Shift Leaders and Team Members to perform up to their highest possible level of ability.
• Review preliminary P/Ls and forward all questions to your District Manager.
• Recognize and adhere to all HR, sanitation, safety and security policies and procedures to provide a safe and compliant environment for all.

Qualifications

Requirements

• Stand for long periods of time.
• Work around high temperatures.
• Work around others in close quarters.
• Able to lift 50 pounds comfortably.
• Work with various cleaning products.
• Perform job at a continuous high pace, under pressure, while maintaining quality and speed standards.
• Must have reliable transportation and method of communication with restaurant (i.e. phone or email).
• Any Candidate must be legally able to perform the duties of this position.

Experience

• 3-5 years management experience in a quick service/fast food dining concept.
• Financial/Analytical aptitude including planning, budgeting, scheduling and P&L management.
• Current ServSafe Certification

Knowledge, Skills, and Ability

• Excellent communication, interpersonal and leadership skills.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to effectively make decisions under pressure, while delegating tasks appropriately.
• Ability to meet performance and Brand standards.
• Strong conflict resolution skills.
• High sense of urgency.
• Self-motivated.
• Excellent organizational, planning and time management skills.

Salary : $41,000 - $51,900