General Manager

Pizza Hut•Louisa, VA

12d•Onsite

About The Position

The General Manager (GM) is responsible for planning work, the daily operation of the restaurant, hiring and training team members, directing team member activities, and rewarding or disciplining team members. This role ensures compliance with all company policies and procedures, customer satisfaction, high team member morale, and the attainment of sales and profit objectives. The GM holds the highest position in the restaurant and reports directly to the District Manager.

Requirements

Ability to work a minimum of five (5) days and 45 hours per week, with hours frequently exceeding 50 per week.
Flexibility to work a variety of shifts, including late nights and weekends.
Required to work a minimum of eight peak revenue shifts per week, with five of those shifts worked Thursday through Sunday.
Valid driver's license and automobile.
Able and willing to travel, including potential overnight stays for up to one week at a time.
Telephone (cellular or land line) at residence.
Sufficient physical agility to perform the functions of the position, including lifting items.
Sufficient communication skills for interacting with team members, superiors, and customers.
Ability to move at a fairly quick pace and remain stationary for periods of six to eight hours.
Ability to maintain self-composure under stress and anxiety.
Previous experience with this Company as an Assistant Manager, Shift Manager, or Shift Leader; or previous restaurant management experience with another Company.
Sufficient mental and cognitive ability to perform calculations and fill in sales and product tracking forms (estimated 12th-grade level of reading, writing, and arithmetic).
Ability to perform all duties of hourly team members and supervisors.
Ability to communicate effectively with a large variety of persons with diverse backgrounds.

Nice To Haves

Previous experience with this Company as an Assistant Manager, Shift Manager, or Shift Leader.

Responsibilities

Planning work and the daily operation of the restaurant.
Hiring and training team members.
Directing the activities of team members.
Rewarding or disciplining team members.
Ensuring compliance with all Company policies and procedures and Pizza Hut standards.
Participating in developing input for the yearly sales budget with the District Manager.
Executing plans to achieve consistent sales growth and profit growth.
Achieving planned/budgeted profits by using control systems, identifying deviations, and developing corrective action plans.
Managing and controlling cash, including daily deposits, credit card settlements, and minimizing cash over/short.
Managing and controlling the cost of sales by ordering products, accepting deliveries, storing inventory, accounting for product, ensuring proper recipe execution, managing waste, and ensuring correct order entry procedures.
Managing and controlling the cost of labor by ensuring accuracy of timekeeping records, minimizing edits, managing man-hours, analyzing labor variances, cooperating with the Payroll Department, managing salaries and wages, eliminating overtime and supplemental tip credit pay, and improving team member productivity.
Managing advertising expenses by ensuring approval as part of the Quarterly Marketing Plan.
Managing other operating expenses and semi-variable expenses to budget or less.
Maintaining positive customer relations through courteous, attentive, respectful, and enthusiastic behavior, ensuring a comfortable environment, executing 'Floor Management', and immediately resolving customer complaints using the B.L.A.S.T. method.
Ensuring customers receive prompt, quality service by scheduling the correct number of team members, deploying them in correct roles, following service guidelines, directing activities for speed of service, serving customers as needed, greeting and seating customers, recognizing and dealing with special needs, ensuring prompt order taking and accurate preparation, ensuring customer follow-up, ensuring immediate attention to customers ready to pay, answering the phone promptly and courteously, responding to customers at pickup counter and drive-thru, dispatching delivery orders, delivering pizzas as necessary, and thanking customers for their business.
Ensuring quality ingredients are used to prepare all products by maintaining food safe temperatures, ensuring proper cleaning and sanitization, following receiving, handling, and storing procedures, recognizing and correcting ingredient problems, maintaining inventory levels for freshness and to prevent outages, eliminating cross-contamination, ensuring proper preparation procedures, maintaining the salad bar according to standards, and personally preparing ingredients as necessary.
Ensuring quality products by planning preparation to meet sales volumes, performing cookability tests, following proper order processing procedures, personally preparing and cooking menu items as required, taking action to resolve outage situations, and ensuring all products are prepared according to exact specifications, recipes, and procedures.
Ensuring all standards for cleanliness and sanitation are met or exceeded, with particular attention to restrooms, table tops, floors, silverware, plateware, glassware, and salad bar.
Implementing new or approved changes in policies, procedures, and/or operation standards by attending meetings, reading resources, informing team members, initiating training, and updating manuals.
Maintaining positive team member relations and a positive and productive workplace by building trust, promoting teamwork, informing team members of benefits, managing grievances, administering disciplinary procedures, administering recognition programs, ensuring compliance with governmental regulations, communicating effectively, and assuring team member understanding of the organization structure and career opportunities.
Managing the size and quality of staff by planning, recruiting, and hiring to ensure a full staff, continuously recruiting, utilizing staffing tools, interviewing candidates, checking references, selecting qualified candidates, and complying with employment practices and regulations.
Training newly hired team members and team members preparing for promotions by following company training policies, meeting standards, utilizing training resources, and using the four-step training process.
Managing team member performance and supervising work by utilizing Coaching for Results (activating, evaluating, and responding to team member behavior), handling non-routine occurrences/emergencies, and developing Shift Leaders, Shift Managers, and Assistant Managers.
Developing promotable team members and management by using company training programs, preparing candidates for promotions, deciding eligibility for promotion, participating in company reviews, and delegating functions to develop management skills.
Managing personnel administration functions by ensuring team members complete required personnel documents, documenting payroll data, conducting timely pay reviews, managing personnel actions, maintaining personnel files, evaluating turnover measurements, and preparing a 'Manpower Plan'.
Implementing marketing programs to increase business by engaging in positive community/public relations, providing input for promotional ideas, displaying and maintaining P.O.P. and marketing elements, properly executing authorized marketing programs, taking initiative to develop new opportunities, and scheduling birthday parties and other customer-related events.
Maintaining a quality environment for customers and team members by conducting routine preventive maintenance, conducting safety inspections, advising the District Manager on non-routine problems, maintaining cleanliness and sanitation, organizing work space, providing a safe work environment, cleaning and organizing refrigeration units, ensuring floors are clean and free from obstruction, keeping HVAC vents and filters clean, ensuring trash is disposed of promptly, ensuring parking lot and grounds are clean, ensuring all equipment is used according to procedures, keeping restrooms cleaned and stocked, keeping food prep areas cleaned and sanitized, ensuring daily cleaning and maintenance of all equipment, correcting unsafe conditions, and following up on scheduled maintenance.
Effectively managing time, allocating appropriate amounts to each Key Result Area.
Managing all paperwork, documentation, written reports, etc., ensuring timely submission, accuracy, completeness, and organization.
Ordering inventory items used in the restaurant by reviewing inventory on hand, comparing it to ideal usage, determining order amounts, adjusting based on projections, and calling in or electronically submitting orders.
Conducting weekly inventory of all food, paper, and beverage products by physically reviewing and counting inventory, rearranging inventory for rotation, and recording amounts on the inventory form.
Preparing weekly labor schedules by updating sales forecasts, reviewing requests for days off, using experience and system recommendations to schedule staff, obtaining District Manager approval, and posting the schedule.
Performing daily accounting procedures, including requesting sales reports, verifying cash payouts and deposits, counting and reconciling cash, preparing deposits, documenting waste, and tracking gift checks.
Performing weekly accounting procedures, including completing the Weekly Sales Analysis, Weekly Inventory, payroll functions, analyzing the Daily Business Summary Report, preparing the weekly packet for the home office, and calling needed statistics to the District Manager.
Meeting all deadlines and ensuring subordinates meet their deadlines.
Maintaining and updating required files, manuals, and reports.
Receiving and storing inventory items used in the unit (non-essential but routinely performed).