Summary of Responsibilities
Prioritizes, directs and coordinates the activities of restaurants in His / Her Area, to continually strengthen the Concept's Brand position and maximize its sales and profitability.
Essential Accountabilities (Applies to All Restaurants in His / Her Area)
- People (Most Important) :
- Management Staffing / Development : Cover 100% of shifts with MIC's capable of executing Running
Great Shifts (RGS) disciplines
- Crew staffing / Development : Cover 100% of the shifts with adequate staffing & Aces in all key positions
- Succession Plan : Active plan for key positions (GM, AGM, SL, TT)
- Employee Morale : Ensures fair & equal treatment of all employees, follows-up on VOC action plans,
provides good & timely performance evaluations and addresses all employee concerns with urgency
Management Training : Ensures the management teams are trained and share the responsibilities of :
recruiting new hires, training, coaching & evaluating employees.
- Coaching : Raises the performance of employees through effective coaching skills
- Compliance (Applies to All Restaurants in His / Her Area)
- Government Laws : Ensures strict compliance with applicable laws
- Company Policies : Ensures strict compliance with all company policies and addresses all violations with
urgency
- Financials (Applies to All Restaurants in His / Her Area)
- Inventory and Labor : Understands the KPI's of Inventory & Labor controls and capable of Controlling
them to expectations
- Follow-Up : Follows up Daily on Sales, COS and COL variances
- Problem Solving : Able to Troubleshot / Correct COS, COL, Ops variances
- Management Training : Ensures the management teams are trained and share the responsibilities of :
ordering products, projections & scheduling, daily key cost awareness / reaction and PNL analysis.
- Strives to drive year-over-year growth in Sales and Profit
- Operations (Applies to All Restaurants in His / Her Area)
- Understands the key disciplines of RGS
- Delivers attentive, hospitable and quick customer service on 100% shifts
- Delivers good Food Quality on 100% shifts
- Provides a clean and sanitary environment for customers on 100% shifts
- Consistently raises the bar in QSC standards
- Assets (Applies to All Restaurants in His / Her Area)
- Consistently maintains exterior / interior grounds & facilities in good shape
- Corrects all asset deficiencies with urgency
- Eliminates any potential for liability with urgency
- Aware of expires of all restaurant leases in Area
- Safety (Applies to All Restaurants in His / Her Area)
- Creates an Area culture that makes safety Priority #1
- Strictly enforces Safety Rules and Policies on 100% of the shifts
- Responds to all Safety Concerns with a high degree of Urgency
- Availability :
- Open availability
- Minimum 5 day, 50 hour work week
- Available to work anywhere on assigned island(s)
- Need vehicle to tour stores
- 11-Point Schedule :
- 3 defined shifts : Open-shift (8am - 6pm), Mid-shift (11am - 9pm) &
Closing-shift (10-hrs. ending at closing)
GMs will work : All Fridays, 2-Saturdays & 2-Closings per Period &
1-Sunday every other Period.
Each shift is assigned a point value from 1 - 4
Wed Thurs Fri Sat Sun Mon Tues
Open 1 1 2 2 2 1 1
Mid 2 3 4 3 3 2 2
Close 2 3 4 3 3 2 2
Other Functions
Performs other duties as assigned.
Requirements
Required Skills
- Analytical : Able to analyze reports and correct deficient areas effectively
- Problem Solving : Able to implement TOSIDPAR and achieve desired results
- Organization & Planning : Able to organize priorities, develop & execute plans to achieve desired results
- Coaching : Able to develop skills of employees to perform at a higher level
- Team Building : Able to stabilize staffing, improve team skills, cover all shifts adequately and build bench
Additional Information
Working Conditions
Minimal hazards. General restaurant and office working conditions. Works 50-hour workweeks and / or as needed. Must be available to work any time and any day.