Management - General Manager

Romulus Restaurant Group•Glendale, AZ

15d

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 and premises, sanitation, safety, security, promotions, 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. Supervisory duties include interviewing, hiring, training, assigning and directing work, evaluating performance, rewarding and disciplining employees, and resolving complaints and problems.

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 with groups of guests.
Ability to communicate effectively with employees.
Ability to perform basic arithmetic with whole numbers, fractions, and decimals; compute 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 required to drive a car on Company business.
Certification through assigned IHOP training courses.
Ability to meet the physical demands of the role, including standing, walking, sitting, using hands, reaching, stooping, kneeling, crouching, crawling, talking, hearing, tasting, smelling, and lifting or moving up to 100 pounds occasionally.

Responsibilities

Develop and maintain professional working relationships with IHOP employees and guests.
Implement Craft Training for restaurant hourly employees to improve unit operations and the guest experience.
Execute financial, local marketing, guest service, and human resource objectives and plans for the assigned unit.
Manage the restaurant floor, maintain regular guest contact, address complaints professionally and promptly, and ensure guest feedback is acted upon.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; administer compensation plans, conduct scheduled performance appraisals, document performance issues, enforce workplace policies, and maintain appearance and uniform standards.
Ensure food follows specifications, recipes, plating, garnish, temperature, presentation, and ticket-time standards.
Maintain adequate supplies, set and follow inventory pars, order food on time, and minimize inventory without stockouts.
Maintain equipment, building structure, premises, smallwares, glassware, china, and the restaurant’s interior and exterior appearance.
Ensure sanitation, food storage, labeling, dating, rotation, temperature control, deep cleaning, personal hygiene, and food-handling practices meet standards and regulations.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and training on safety tools and procedures.
Enforce security practices, secure designated doors, control guest checks, and follow cash-handling procedures.
Implement national and local marketing promotions and maintain promotional materials and menus.
Complete required reports and paperwork accurately and on time, and maintain personnel files with appropriate employment and legal documents.
Supervise the Assistant Manager, Crew Chief, and hourly employees, including hiring, training, work direction, performance appraisal, discipline, and problem resolution.
Perform other duties as assigned.