General Manager

Delight Restaurant Group•Norfolk, VA

17d

About The Position

The General Manager manages the operations and staff of a restaurant, ensuring that Company policies, procedures, programs, and systems are executed and that restaurant objectives are achieved in accordance with Company guidelines and ethical business practices. The role provides leadership, direction, training, and development to subordinate managers and crew, and creates and maintains a “Delight Every Customer” environment. The General Manager develops and retains restaurant talent, manages staffing and performance feedback, and ensures compliance with Company policies, food-safety requirements, and applicable health and sanitation regulations. The role monitors quality, service, cleanliness, customer courtesy, and restaurant inspection results, then implements corrective actions and improvement plans. The General Manager is also responsible for achieving sales and profit goals, managing food, labor, paper, and other controllable costs, participating in marketing programs, and overseeing new product rollouts and procedures. Reports to the District Manager.

Requirements

High school diploma or GED required.
Must be 18 years old or older.
Minimum of 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.
Ability to learn and apply HR policies and procedures.
Ability to conduct P&L analysis and take corrective measures.
Demonstrated experience in supervisory practices.
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.
Ability to achieve Serve Safe Certification.
Must be able to come to work promptly and regularly.
Must be able to take direction and work well with others.
Must be able to react productively to change and handle other tasks as assigned.
Key competencies: Customer Orientation, Organizing and Planning, Results Orientation, Problem Solving/Decision Making, Financial Analysis, and Constructive Conflict.

Responsibilities

Develop subordinates to maximize their contributions and future promotion opportunities.
Execute training and development through established systems and practices.
Ensure execution of restaurant Human Resource programs and work toward employee retention and appropriate staffing levels.
Recruit, develop, recognize, and retain restaurant management and crew.
Prepare and conduct timely, quality performance feedback and appraisals for store management and crew.
Work with HR and the District Manager to ensure expedient and appropriate resolution of issues.
Ensure compliance with Company policies and procedures; establish restaurant priorities with the District Manager and develop and execute restaurant plans.
Evaluate restaurant performance, incorporate feedback from inspections, and implement action plans to improve ratings.
Conduct regular managers’ meetings to communicate and reinforce priorities.
Train, monitor, and reinforce food-safety procedures, ensuring compliance with Company policies and health and sanitation regulations and initiating corrective actions as appropriate.
Continually improve quality, service, and cleanliness across all day parts, including monitoring food product quality.
Ensure an “A” Level result on the Operations Evaluation and that Customer Courtesy standards are met; implement corrective actions as required.
Protect the Wendy’s brand and company assets by ensuring restaurant compliance with Company policies and procedures.
Evaluate restaurant performance at specified intervals using the Company inspection form, and coach and retrain managers as required.
Maximize restaurant sales against budget and prior year, participate in marketing programs, and develop plans to address unfavorable trends and enhance sales.
Manage assigned restaurant requirements for new product rollouts and procedures.
Maximize profit against budget and prior year by managing food, labor, paper, and other controllable expenses, including store supplies, office supplies, and uniforms.
Develop and implement plans to address unfavorable profit trends and enhance profits.
Perform other job-related duties as assigned or required.