Restaurant and Bakery General Manager

General Manager

Perkins Restaurant & Bakery is looking for a General Manager to manage the operations of assigned restaurant; 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. Delivers an exceptional guest experience and provides a great working environment for the staff.

The General Manager will report directly to the Regional Manager and will have extensive contacts with all levels of store personnel as well as all home office departments. External contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools.

The General Manager will demonstrate principles actions, use sound judgment, and follow through on commitments. They will anticipate problems and issues and make timely and sound decisions. They will demonstrate a passion and working knowledge of food, liquor, beer, and wine. They will lead by example and maintain a guest first focus. They will set and share goals with the team, monitor and track progress of goals. They will directly and honestly address issues and resolve conflicts and seek opportunities for improvement. They will clarify roles, responsibilities, priorities, and expectations.

The General Manager will directly supervise all unit management and indirectly supervise non-exempt employees during the hours of restaurant operation. They will be directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.

The General Manager will be responsible for achieving plan profit levels while ensuring maximum guest satisfaction. They will plan and analyze unit's manpower, ensuring sufficient development and training of all employees, including management. They will be required, under certain circumstances, to perform / assist all functions for all positions in the restaurant. They will ensure that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications.

The General Manager will ensure the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees. They will ensure proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. They will ensure that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.

The General Manager will anticipate, identify, and correct system breakdowns to achieve guest satisfaction. They will be accountable for accurate financial data to include : payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports. They will attend scheduled regional meetings; make presentations as requested.

The General Manager will receive direction and training from the Regional Manager as to the specific procedures and assignments. They will require a high school diploma; some college or degree preferred. They will have 1-2 years of General Manager experience preferred.