General Manager

Delight Restaurant Group•Cary, NC

12d

About The Position

The General Manager manages the operations and staff of a restaurant, ensuring that Company policies, procedures, programs, and systems are followed and that restaurant objectives are achieved. The role promotes ethical business practices and a “Delight Every Customer” environment, while providing leadership, direction, training, and development to managers and crew. The General Manager develops and retains restaurant talent, supports staffing and performance management, and works with the District Manager and HR to address priorities and personnel matters. The role monitors restaurant performance and implements action plans to improve results, food safety, quality, service, cleanliness, customer courtesy, sales, and profitability. The General Manager also manages controllable expenses and supports marketing programs and new product rollouts.

Requirements

High school diploma or GED.
Must be 18 years old or older.
At least 3 years of line operations experience in the restaurant industry, or an equivalent combination of education and experience.
Ability to learn and apply Company standard operating procedures and HR policies and procedures.
Ability to analyze P&L and take corrective measures.
Demonstrated supervisory experience.
Demonstrated experience interviewing and identifying high-performing candidates.
Knowledge of applicable federal, state, and local employment laws.
Ability to execute training and development practices.
Ability to satisfactorily complete recommended training programs such as Serve Safe and Phase Training, and achieve Serve Safe Certification.
Ability to report to work promptly and regularly, take direction, work well with others, adapt productively to change, and handle other assigned tasks.
Ability to stand for long periods, walk, bend, kneel, reach, grab, see, hear, talk, and smell and taste.
Ability to work in hot, cold, and loud environments and wear a headset to take orders.
Ability to lift up to 30 pounds and travel to other locations as necessary.
Ability to work in a fast-paced environment, complete multiple tasks within established timelines, concentrate, and perform duties accurately.
Key competencies: customer orientation, organizing and planning, results orientation, problem solving and decision making, financial analysis, and constructive conflict.

Responsibilities

Develop subordinates and provide training and development to support performance and future promotion opportunities.
Execute restaurant Human Resource programs, support retention, and ensure appropriate staffing levels.
Recruit, develop, recognize, and retain restaurant managers and crew.
Prepare and conduct timely performance feedback and appraisals for store management and crew.
Work with HR and the District Manager to resolve personnel matters appropriately and promptly.
Ensure compliance with Company policies and procedures and work with the District Manager to establish restaurant priorities and plans.
Evaluate restaurant performance, incorporate inspection feedback, implement improvement plans, and conduct regular managers’ meetings.
Train and monitor managers and crew on food safety; ensure compliance with Company policies and health and sanitation regulations, and initiate corrective actions as appropriate.
Maintain and improve Quality, Service, and Cleanliness standards across all day parts, including food product quality.
Ensure customer courtesy standards and Operations Evaluation requirements are met; implement corrective actions as needed.
Protect the Wendy’s brand and company assets by ensuring restaurant compliance with Company policies and procedures.
Evaluate restaurant performance using Company inspection forms and coach or retrain managers as required.
Maximize restaurant sales against budget and prior year, participate in marketing programs, and address unfavorable sales trends.
Manage restaurant requirements for new product rollouts and procedures.
Maximize profit against budget and prior year by managing food, labor, paper, and other controllable expenses.
Develop and implement plans to address unfavorable profit trends and enhance profitability.
Perform other job-related duties as assigned or required.