General Manager

The General Manager (GM) manages the operations of assigned

restaurant. Accountable for achieving planned sales and profit levels for the

restaurant through the implementation, management, and enforcement of company

policies, procedures, programs, and performance standards. Directly supervise

all managers and employees during the entire hours of operation of assigned

restaurant. Accountable for all administration and operations, ensuring

execution of all employee duties to guarantee maximum guest satisfaction and a

quality work environment. Responsible for achieving plan profit levels while

ensuring guest satisfaction.

Accountabilities

Essentials Roles & Responsibilities :

• Translate the

company’s Vision and Values into individual and team goals.

Align

performance measures to support the achievement of business and restaurant

goals.

Model,

recognize, and reinforce desired behavior (individual and team); align

rewards (monetary and non-monetary) with these contributions.

Determine

employee career goals and monitor / document performance utilizing the

People First System.

Provide

employees with support and opportunities to achieve their full

potential.

Regularly

solicit employee feedback on supervisor / manager performance, utilize the

Employee Satisfaction Survey results to provide feedback in helping

supervisors / managers develop their people skills

Accountable

for the successful resolution of employee concerns to satisfy the employee

and ensure compliance with established policies. Address recurring

concerns. Communicate major concerns to the Territory Director.

Accountable

for the successful resolution of guest issues. Address recurring issues.

Communicate major issues to the Territory Director.

Accountable

for regulation compliance and customer service results.

Accountable

for successful implementation of marketing strategies.

Oversee

employee schedules to ensure employee’s work / life considerations are

balanced with needs of business.

Ensure that

inventory levels for food items are properly maintained in accordance with

company guidelines through correct ordering procedures and efficiency

usage and yield application.

People

Management :

Generate a

constant stream of candidates for Assistant General Manager positions by

building relationships and brand recognition in the local community, in

addition to development from within.

Recruit, hire

and develop Shift Managers and Assistant General Managers by leveraging

the tools available.

Objectively

assess team performance relative to established goals. Accountable for

developing and motivating restaurant team.

Accountable

for compliance to productivity and service standards by retaining a

sufficient number of well-trained and productive employees.

Serve as key

interface between the restaurant management team and Field Support

personnel.

Accountable

for successfully leading restaurant team through change. Communicate, show

support, and be a champion of the change.

Quality

Management :

Generate a

for restaurant operations, ensuring strict adherence to company-wide QSC,

safety and sanitation standards.

Validate

equipment is properly maintained to ensure productivity levels are met.

Make decisions regarding repair or replacement of equipment and

communicate contract options to Territory Director.

Accountable

for the successful execution of local marketing programs.

Accountable

for the successful resolution of operational issues within the

restaurant.

Attend

required meetings. Move the business forward toward objectives by sharing

input and feedback and identifying best practices.

Ensure key

deadlines are met through time management and delegation

Anticipate,

identify and correct system breakdowns to achieve guest

satisfaction.

Responsible

for successful coordination, implementation and execution of new

initiatives.

Responsible

for onboarding, administration and assignments.

Financial

Management :

Generate a

strategic plans and tactics for the restaurant that are aligned with and

designed to achieve area, regional and company-wide business

objectives.

Accountable

for the financial performance of the restaurant according to business

objectives developed with the Territory Director.

Identify

financial trends and performance improvement opportunities. Implement a

SMART plan to resolve.

Accountable

for accurate financial data : payroll, cash and receipts, food costs,

security of funds, and operating expenses.

Accountable

for accurate preparation and review of all financial reports