General Manager

Job Description

Job Title: General Manager

Department: Restaurant Operations

Reports To: Restaurant Supervisor

FLSA Status: Exempt

SUMMARY

This Golden Chick location is expanding and looking for a General Manager to join our team. We have values, vision, and a brand purpose for the future. If you would like to grow with us, then apply to be a part of our team.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Leads by example and is a role model for the company’s mission statement
• Supervises 1-2 subordinate supervisors who supervise a total of 15-30 employees
• Directly supervises 15-30 non-supervisory employees
• Responsible for interviewing, hiring and training employees; planning, scheduling, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
• Develops subordinate supervisors through the company’s trainer program and builds on this foundation for management careers at Golden Chick
•  Onboards new hires and follows up on their progress during training
• Coordinates activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of foodstuffs to wholesale or retail customers. Maintains proper par levels for all supplies.
• Reviews financial transactions and monitors budget and expenditures to ensure efficient operation
• Maintains administrative duties such as completion and accuracy of sales reports, employee records and other miscellaneous recordkeeping
• Regularly meets with management team to review operation issues, new programs and goal setting
• Attends operation meetings as directed by upper management
• Ensures all state food handler certifications are current for employees
• Maintains a work environment that ensures and promotes food safety
• Directs, coordinates, and participates in preparation and cooking of food, packaging types of food served or prepared by establishment; collection of monies from in-house or take-out customers; or assembly of food orders for wholesale customers.
• Investigates and resolves food quality and service complaints
• Inspects facility, food and preparation methods to maintain health and sanitation regulations.
• Opens and closes the restaurant following established procedures as well as safety policies
• Completes checklists for opening, mid-shift, closing, and food safety
• Troubleshoots and coordinates to repair equipment and facilities
• Communicates professionally and regularly with upper management, office staff and vendors
• Must be willing to work variable schedules. Evenings, weekends, holidays

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SUPERVISORY RESPONSIBILITIES

Manages 1-2 subordinate supervisors who supervise a total of 15-30 employees in the store operations. Is responsible for the overall direction, coordination and evaluation of this unit. Also directly supervises 15-30 non-supervisory employees.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Must be an Assistant Manager of a Golden Chick restaurant for a minimum of six months or manager of a food operation other than Golden Chick for two years.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

COMPUTER SKILLS

Basic computer skills are required.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

State Food Handler certification