General Manager

Essential Job Functions. Duties include but are not limited to:

  • Directs the operations in one or several restaurants, all aspects of store level performance.
  • Responsible for maintaining our “High Standards” regarding the appearance & cleanliness of store.
  • Monitors restaurant revenue, maintaining projected food, inventory and labor costs.
  • Provides superior product quality and customer service.
  • Studies the marketplace for innovative ways to improve sales.
  • Keeps a positive professional relationship with co-workers, landlords, tenants and suppliers at all times.
  • Works during “peak hours” of business and is present during the majority of sales.
  • Ensures all ordering is done correctly and inventory on hand is never greater than 25%.
  • Trains, supervises accounting paperwork to ensure daily submission on time.
  • The General Manager is responsible/accountable for the store’s Profit and Loss results.
  • Oversees training of new employees and ongoing training of current employees.
  • The General Manager is responsible to ensure that all team members comply with all company specifications and guidelines.
  • Works a minimum of 50 hours per week, spending 95% of the time out front, motivating crew and helping as necessary.
  • Interact with customers to ensure they obtain a superior dining experience.
  • Must have English comprehension skills for purposes of safety, job instructions, policy and guest service.
  • Takes responsibility for hiring, terminations, promotions and disciplinary actions.
  • Reports to Area Vice President or District Manager.

 

Physical Demands and Work Environment include but are not limited to:

  • Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
  • Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more
  • Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
  • Must be able to maintain sanitation, food safety, and other food service environment requirements.