Management - General Manager

Romulus Restaurant Group•Owasso, OK

18d

About The Position

The General Manager directs the operation of an assigned IHOP unit. The role oversees restaurant operations, guest service, financial and marketing objectives, human resources, food quality, inventory, equipment, sanitation, safety, security, and required reporting. The General Manager directly supervises the Assistant Manager, Crew Chief, and restaurant hourly employees, and is responsible for the overall direction, coordination, and evaluation of the unit. The role includes hiring, training, coaching, evaluating, rewarding, and disciplining employees; maintaining professional relationships with employees and guests; handling guest complaints; ensuring compliance with company procedures and applicable laws; maintaining food and service standards; and keeping the restaurant and its equipment properly maintained. The General Manager also implements training and marketing programs, manages supplies and inventory, maintains personnel records, and completes reports and paperwork accurately and on time.

Requirements

High school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to speak and read English and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively before groups of guests.
Ability to communicate effectively with employees.
Ability to perform basic arithmetic and calculate rates, ratios, and percentages, and interpret bar graphs.
Ability to apply common-sense reasoning to written, oral, or diagrammed instructions and solve problems involving several concrete variables in standardized situations.
Valid driver's license for driving a car on Company business.
Certification through assigned IHOP training courses.

Responsibilities

Develop and maintain professional working relationships with IHOP employees and guests.
Implement the Craft Training program for restaurant hourly employees.
Execute financial, local restaurant marketing, guest service, and human resource objectives for the assigned unit.
Manage the restaurant floor, maintain regular contact with guests, and handle guest complaints professionally and promptly.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; administer compensation plans, performance appraisals, and merit increases; document performance problems; and enforce policies on harassment, discrimination, and diversity.
Maintain employee appearance and uniform standards.
Ensure food meets specifications for recipes, plating, garnishes, presentation, temperature, and ticket times.
Maintain adequate supply levels, set and adhere to pars, order food on time, and minimize inventory without stockouts.
Maintain equipment, appliances, building structure, premises, restaurant appearance, and stocks of smallwares, glassware, and china.
Ensure sanitation, food storage, labeling, dating, rotation, and temperature practices comply with regulations and SOP; enforce deep cleaning and train employees in hygiene and food handling.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and training on safety tools and procedures.
Ensure security practices, including keeping specified doors locked and controlling guest checks and cash handling.
Implement national and local marketing promotions and maintain menus and promotional materials as specified by SOP.
Complete reports and paperwork accurately and on time, and maintain personnel files with appropriate employment and legal documents.
Directly supervise the Assistant Manager, Crew Chief, and restaurant hourly employees; interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and resolve complaints and problems.
Perform other duties as assigned.