General Manager

General Summary:

Directly supervises the operations of a specific restaurant ensuring compliance with company standards in all areas of operation including; customer satisfaction, speed of service, food production & preparation, safety and sanitation policies and procedures, hiring, training, supervising and evaluation of all restaurant personnel, restaurant maintenance & repair, and financial accountability of the operation.

Essential Duties:

• Achieves human resources objectives by; hiring, training, supervising and evaluating all restaurant personnel; scheduling and monitoring attendance of staff; planning and reviewing compensation of staff; enforcing policies and procedures fairly and consistently in a non-discriminatory manner

• Achieves operational objectives by; implementing production, productivity, quality and customer service standards; identifying and resolving problems; maintaining and repairing equipment and facilities to company standards

• Achieves financial objectives by; forecasting and analyzing labor needs, scheduling to meet customer demand and satisfy productivity standards; forecasting and analyzing sales trends, ordering and receiving food & paper products to meet sales estimates; monitoring expenditures in the restaurant to meet limits set by the company; handling all company funds within the restaurant, following and enforcing all cash handling policies and procedures

• Handles customer complaints and resolves to the customer's satisfaction

• Supervises a staff of 3 to 10 employees each shift. Assigns tasks and monitors completion in a timely manner

• Monitors quality of prep and menu items to ensure compliance with established standards

• Monitors safety and sanitation practices and ensures compliance with established standards

• Takes the lead in exhibiting friendly, helpful customer service for all employees to follow

• Monitors customer traffic and makes adjustments to decrease waiting times as needed

• Ensures that proper portion controls are in place and being utilized by all employees

• Ensures that all customers are properly charged for menu items and extras

• Ensures that appropriate levels of food and supplies are stocked on the line so that freshness of product and speed of service is maintained

• Inspects all food product storage units each shift to ensure that proper temperatures and conditions are maintained, food is covered, labeled and dated

• Oversees the cleaning and maintenance of all prep areas, dining room, restrooms, customer service and beverage areas to exceed all sanitation standards

• Actively markets restaurant within the neighborhood and community to increase awareness of the brand

• Completes all daily, weekly and monthly paperwork and reports as required by the owner and franchisor. Communicates these results in a timely manner to all parties

• Maintains a clean and well groomed professional appearance at all times

• Be able to read or understand the communication of documents such as operating manuals, procedure manuals and employee handbooks written in English. Must be able to understand & speak fluently in English.

Other Duties:

• Follows all safety policies and procedures

• Follows all sanitation policies and procedures

• Follows and enforces all operational checklists on a daily basis

• Displays team building skills and always handles all assignments with a positive and enthusiastic attitude

Job Qualifications:

• Ability to work with customers in a fast paced environment

• Ability to positively lead and supervise others

• Ability to achieve company objectives with a minimum of daily supervision

Physical Requirements:

• Bending, stooping, reaching, twisting, lifting, pushing, pulling & moving items

• Requires the ability to move around the restaurant

• Requires the ability to lift up to 40 lbs. without assistance