Restaurant General Manager

Description :

General Summary : Provides direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the Area General Manager and requires minimal supervision.

Essential Duties & Responsibilities :

• Practice and uphold company policies and industry standards as they impact the organization as a whole.
• Control, monitor, and implement operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Recruit, select, maintain, evaluate, and promote, employee relations and scheduling according to individual performance and business needs.
• Make employment decisions, oversee guest recovery and resolve food service issues.
• Monitor food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
• Record and analyze cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
• Abide by all state and federal regulations as required by law to ensure the health and well being of employees and / or guests.
• Accountable for all business activities within designated unit.
• Administer Progressive Discipline Policy according to guidelines.
• Initiate strategic, team, and individual goals to encourage high quality performance and organizational excellence.
• Effectively delegate appropriate responsibilities to management team members.
• Lead by demonstrating a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.
Benefits Include :
• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Requirements :

Required Knowledge, Skills, & Abilities :

Education & Experience : High School diploma or equivalency as determined by management.

Certifications / Licenses : Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements :

Working Conditions : Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.

Compensation details : 50000-60000 Yearly Salary

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