General Manager

General Manager

As a General Manager, you will manage the operations of an assigned restaurant and be responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. In addition, you will directly supervise all employees (including subordinate managers) in assigned restaurant. You will be accountable for all aspects of restaurant operations and administration, ensuring execution of all tasks and systems to guarantee maximum guest satisfaction and a quality work environment.

Responsibilities include : achieving plan profit levels while ensuring maximum guest satisfaction, planning and analyzing restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers, conducting annual performance reviews with all restaurant employees, attending University of Perkins and successfully completing all coursework, achieving and maintaining ServSafe certification, performing and assisting in all functions for all positions in the restaurant, ensuring restaurant compliance to productivity and service standards, ensuring proper management of the facility and equipment, ensuring inventory levels for both food and non-food items are properly maintained, anticipating, identifying and correcting system breakdowns to achieve guest satisfaction, and being accountable for accurate financial data.

Qualifications include : two years previous experience in a management role; preferably in the food service industry, high school diploma; some college or degree preferred, ability to communicate clearly with guests and vendors, ability to operate the cash register, and ability to coordinate multiple tasks simultaneously.

Physical Requirements / Environment / Work Conditions include : extensive standing without breaks, exposure to heat, steam, smoke, cold and odors, bending, reaching, walking, ability to reach heights of approximately 6 feet and depths of 2.5 to 3 feet, ability to fit through openings 30" wide, ability to work irregular hours under heavy pressure / stress during busy times, ability to carry trays of food products weighing 20 pounds for distances up to 30 feet, and ability to lift up to 50 pounds.