General Manager

General Manager

The General Manager (GM) is responsible for managing the overall operations of the restaurant. Strong relationship skills, business acumen and extensive operational experience and knowledge are needed for this position. The GM position directly reports to the AM and / or AD for their market. A GM of PepperJax Grill is responsible for maintaining company standards and assuring their store's profitability. They will train, build and develop team members, coach performance, maintain a best-in-class culture, guest-centric environment, and restaurant. The GM must have strong analytical, organizational, problem solving and communication skills within all levels of management. A General Manager must maintain a high level of stamina, responsibility, and relational skills to work with many types of people. A GM is committed to the goals of the company, with a "can-do" attitude and a strong desire to succeed. A GM must possess the leadership ability to continuously move the business forward, should share the company's commitment to exceptional customer service, quality of food and fast service and ensure that their store is performing in accordance with the company's expectations. As a GM you must be able to address issues in a positive and productive manner. A GM should understand and have knowledge of the company's procedures, expectations, and standards and carry out those procedures in such a way that always maintains brand excellence. Finally, a GM is responsible for controlling sales, labor, food, and all other costs related to operating the location they oversee and must be able to communicate this information consistently to their team and supervisor.

The benefits include medical, dental, vision, STD, LTD and life insurance, 401K Plan, monthly bonus program, mileage reimbursement for business-related use, paid time off, and holiday closures.

The requirements are as follows : Must be able to fulfill the background check and driving requirements for the company. Ability to work flexible hours / days to support business hours and needs. A minimum of 40 to 45 hours per week is required for this position. Must have reliable transportation and be able to fulfill store needs. Professional in appearance, demeanor and conduct at all times. Company uniform required during working hours. Strong business acumen and work ethic required. Exhibits a high level of integrity and honesty. Ability to teach, coach, lead and develop a team. Business level interpersonal, written, and communication skills. Working knowledge of company operating systems. Complete knowledge of crew, shift manager, assistant manager and general manager duties. Participation in meetings and special projects.

The responsibilities include understanding and ensuring compliance with policies, procedures, and guidelines to promote their consistent application within the restaurant. Auditing activities to ensure conformance with the company, government and accrediting agency standards, regulations, and food handling codes. Monitoring and maintaining accurate store budget and forecast. Reviewing and monitoring operations weekly and monthly to ensure accurate financial performance and brand standards. Ensuring that the restaurant's financial performance meets company forecasts; optimizing financial performance and operational productivity. Ensuring that team members are aware of current applicable government regulations. Ensuring consistent and equitable administration of written guidelines, policies, the company handbook, procedures, and guidelines to facilitate effective employee relations and support the preferred employer focus. Responsible for the coaching, counseling, and progressive discipline of their restaurant's team members. Ensuring a safe work environment. Maintaining adequate staffing needs for their restaurant location and is responsible for the training of subordinate positions. Demonstrating flexibility and openness to immediate changes. Holding restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with brand systems, procedures, and food safety requirements to provide an incredible guest experience. Maintaining brand image by ensuring restaurant cleanliness, maintenance, and excellent service. Focusing efforts on developing long-term sales growth initiatives designed to drive profitable sales growth. Considering cost / benefit impact of financial decisions and working to protect the brand.