General Manager

McAlister's LLC•Lafayette, CA

8d•Onsite

About The Position

The General Manager directs and controls restaurant operations to provide a positive guest experience and achieve company profitability. The role is responsible for attaining sales and profit objectives; maintaining food quality, service, cleanliness, safety, and sanitation standards; and directing and supervising managers and team members. The General Manager reports to the Area Director and works at a McAlister’s Deli corporate location. The position oversees day-to-day restaurant operations, guest relations, food production, marketing initiatives, facilities, financial performance, inventory, cash controls, staffing, hiring, training, team development, and compliance with company policies and applicable laws. It also requires effective leadership, communication, organization, problem-solving, and collaboration. The role is physically demanding and fast-paced. The General Manager must be able to work 50 to 60 hours per week, occasionally more than 60 hours during short management-staff situations, and must be able to work all shifts when the restaurant is open. The job involves standing for 90% of working time, frequent physical activity, lifting and carrying loads, and occasional travel for deliveries, visits to other locations, or company meetings. Reliable transportation is required for these travel needs.

Requirements

At least two years of prior experience as a General Manager in a high-volume full-service, quick-casual, or fast-food restaurant.
Professional oral and written communication skills; ability to speak, read, write, and understand the restaurant’s primary language.
Organization and time-management skills.
Ability to work well under pressure and solve problems effectively.
Ability to take and give direction and work collaboratively in a team environment.
Excellent attendance and schedule flexibility based on business needs.
Ability to work all shifts when the restaurant is open.
Ability to work in a fast-paced, high-energy, physically demanding environment.
Ability to work 50 to 60 hours per week and occasionally more than 60 hours during short management-staff situations.
Ability to stand for 90% of working time.
Ability to use sensory capabilities including vision, hearing, tasting, smelling, touching, and speaking.
Ability to walk, bend, kneel, handle objects, use hand flexibility, reach, squat, crawl, lift, climb, and stoop.
Ability to carry loads greater than 35 pounds and regularly transport up to 70 pounds.
Ability to communicate clearly with guests in the primary language of the restaurant, primarily English.
Ability to hear with 100% accuracy with correction and see with 20/20 vision with correction.
Reliable transportation for occasional travel required for deliveries, visits to other locations, or company meetings.

Responsibilities

Direct restaurant operations and supervise managers and team members to achieve sales and profit objectives.
Provide guests, team members, and managers with a positive experience and atmosphere.
Ensure prompt, friendly service and consistent production of high-quality food according to company standards.
Monitor guest service and resolve guest complaints or concerns professionally and promptly, including written communications with guests.
Maintain appropriate restaurant atmosphere, including music and lighting levels.
Assist in developing sales and marketing strategies and implement campaigns and corporate initiatives.
Inspect dining, receiving, preparation, production, and storage areas for compliance with health and safety regulations; correct unsafe conditions or practices.
Oversee cleaning, maintenance, repairs, and services for equipment, and maintain cleanliness and organization inside and outside the restaurant.
Follow the standards in the Policy & Procedures Manual, Red Line Crisis Guide, and Operations Manual.
Review sales, costs, and budgets; take corrective action when results deviate from budget and remain responsible for restaurant financial results.
Maintain and control restaurant assets, monitor inventory for waste and theft, conduct inventories, and calculate food and beverage costs.
Conduct line checks and ensure product standards and specifications are met.
Complete daily paperwork and projects on time and submit accurate information to the Support Center and Area Director.
Comply with cash-control procedures and ensure managers, supervisors, and team members do the same.
Manage labor results through proactive scheduling and responses to business trends; control operating costs and manage capital expenditures.
Order food and beverage products and, when needed, direct back-of-house kitchen activities and performance.
Recruit, hire, train, motivate, evaluate, coach, counsel, recognize, and develop team members and managers.
Maintain a trained staff through orientation, individual training, employee meetings, and company training programs.
Communicate changes and ensure compliance with company policies and applicable local, state, and federal laws, regulations, and guidelines.
Promote morale, motivation, teamwork, and effective communication; conduct team meetings and hold the management team accountable for its responsibilities.
Respond to team conflicts professionally, support a respectful workplace free of harassment, and ensure adequate staffing.
Report sensitive employee-relations issues to Human Resources and work with Human Resources and the Area Director toward positive outcomes.
Demonstrate effective leadership and organization, complete duties on time, set professional growth goals, maintain a positive professional attitude and appearance, and support company programs and decisions.