General Manager - Restaurants

Onvo•Mountain Top, PA

18h•Onsite

About The Position

The Burger King General Manager handles the fast pace of a busy food service environment, behaving infectiously enthusiastic about truly impressing our guests and displaying a sense of urgency to delivering a great experience as fast as possible. Keeps employees motivated to serve customers promptly and courteously. GM mobilizes the restaurant’s management team to oversee the financial controls, operations, people development and customer service within the restaurant, across all shifts. GM should be able to work long and/or irregular shifts, including extra shifts as needed for proper functioning of the restaurant and remain calm in a sometimes-hectic environment. Provides the leadership, support and guidance required to ensure that all food quality standards, food safety guidelines and customer service expectations are met.

Requirements

Must be ServSafe certified
Must be able to uphold all ServSafe guidelines.

Nice To Haves

Background in customer service and hospitality

Responsibilities

Employs properly trained customer service focus associates to meet all guest needs in a fast and friendly manner.
Schedules and has sufficient staff to meet anticipated customer traffic.
Addresses "Below Expectation" job performances by associates with retraining efforts or entrance to the disciplinary process.
Maintains a facility that is consistently “inspection ready” in all areas including food prep, restrooms, forecourt and all other guest contact areas.
Complies and maintains all Department of Health, internal company and brand inspections.
Conducts & follows daily Onvo Safety Inspection/Emergency Response Protocols to quickly recognize and remove potential safety hazards to customers, employees and vendors while operating in a manner that does not put company property and assets at risk.
Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas for ensuring consistent high quality of food preparation and service.
Maintains a professional restaurant image including restaurant cleanliness, proper uniforms, and appearance standards.
Supervises portion control and quantities of preparation to minimize waste.
Ensures adequate stock to satisfy expected demand from one delivery to another.
Follows company/brand standards for product display and rotation as well as inventory receiving procedures.
Drives sales and reduces costs.
Treats all inventories with a cash mentality.
Ensures the restaurant is within Labor budget.
Ensures all company procedures for cash controls are followed.
Manages controllable expenses including but not limited to: repairs, utility costs, uniforms, cleaning supplies, small wares etc.
Keeps location in compliance with all brand standards.
Maintains and ensures a safe clean work environment.
Passes all internal operational, training and paperwork audits.
Ensures all brand sponsored inspections are at or above company standard.
Establishes daily, weekly, monthly and quarterly sales goals/forecasts to meet and exceed budgeted expectations.
Provides strong level of community involvement by restaurant and personnel.