General Manager (Hardees)

Las Vegas PetroleumHolstein, IA, US

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Operational Management :

Oversee all aspects of restaurant operations, including food preparation, guest service, and cleanliness.
Ensure the restaurant operates according to Hardee's standards for quality, service, and cleanliness.
Manage opening and closing procedures, including inventory checks, cash handling, and securing the premises.
Monitor and maintain inventory levels, ensuring the restaurant is well-stocked with necessary supplies and ingredients.
Manage equipment maintenance, ensuring all equipment is in working order and operational.
Ensure the restaurant adheres to health, safety, and sanitation standards, including regular audits of food handling practices, cleanliness, and safety procedures.

2. Staff Management & Development :

Hire, train, and supervise restaurant staff, ensuring all employees understand their roles and Hardee's standards.

Develop and implement employee schedules, ensuring adequate coverage during peak and off-peak times while managing labor costs.

Provide ongoing coaching, feedback, and performance reviews to employees to help them develop skills and improve their performance.

Create a positive, team-oriented environment that promotes employee engagement and minimizes turnover.

Foster a culture of excellent customer service and teamwork among the staff.

3. Customer Service Excellence :

Ensure every customer receives a high level of service, from greeting to food delivery, in a friendly and timely manner.

Handle customer complaints and concerns in a professional, empathetic, and timely manner.

Ensure that all food orders are prepared correctly, quickly, and to Hardee's quality standards.

Regularly engage with customers to gather feedback and address any issues to improve service quality and guest satisfaction.

Maintain a clean and welcoming environment for guests, ensuring they feel valued and appreciated.

4. Financial Management :

Manage the restaurant's financial performance, including sales, costs, and profit margins.

Monitor daily sales and operational costs (labor, food costs) to ensure targets are met.

Implement cost-control measures, including minimizing waste, optimizing labor costs, and managing inventory efficiently.

Conduct cash audits and ensure all financial procedures, including cash handling and reconciliation, are followed correctly.

Analyze financial reports to identify areas for improvement and to track progress toward meeting business goals.

5. Marketing & Sales :

Support local marketing efforts and promotional campaigns to drive restaurant traffic and brand awareness.

Implement company marketing initiatives, including local store promotions, new menu items, and special events.

Monitor and analyze sales data to understand trends and adjust strategies to maximize revenue.

Develop strategies to enhance the customer experience, increase repeat business, and drive sales growth.

6. Health, Safety & Compliance :

Ensure the restaurant is in compliance with all local, state, and federal regulations, including health, safety, food handling, and labor laws.

Regularly conduct inspections to ensure food safety, cleanliness, and safe working conditions.

Ensure that staff members are properly trained in food safety and sanitation practices, including proper food storage, cooking temperatures, and hygiene standards.

Enforce safety procedures to maintain a safe working environment for staff and a safe dining environment for customers.

Skills & Qualifications :

Education : High school diploma or equivalent (required); a college degree in business management, hospitality, or a related field is a plus.

Experience : Minimum of 3-5 years of experience in a restaurant or food service management role, with a proven track record of managing people and operations.

Leadership : Strong leadership skills with the ability to inspire, motivate, and develop a team in a fast-paced environment.

Customer Service : Excellent customer service skills, with the ability to resolve conflicts and address customer concerns in a professional manner.

Financial Acumen : Understanding of financial principles, including budgeting, P&L management, labor cost control, and inventory management.

Communication : Strong verbal and written communication skills to interact effectively with staff, customers, and management.

Organization : Exceptional organizational skills with the ability to multitask and prioritize tasks in a fast-paced environment.

Problem-Solving : Ability to assess operational issues, make quick decisions, and resolve problems efficiently.

Physical Demands :

Ability to stand and walk for extended periods.

Ability to lift and carry up to 50 pounds.

Ability to work in a fast-paced environment while managing multiple tasks.

Ability to work in varying kitchen temperatures, including hot grills, ovens, and refrigerators.

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General Manager • Holstein, IA, US