Management - General Manager

Romulus Restaurant Group•Brownsburg, IN

About The Position

The General Manager directs the operation of an assigned IHOP restaurant unit. The role oversees restaurant operations, guest service, financial and marketing objectives, human resources, food quality, inventory, facilities, sanitation, safety, security, and required reporting. The General Manager manages the restaurant floor and maintains regular contact with guests, addressing complaints professionally and promptly. The position recruits, trains, coaches, and retains employees; administers compensation and performance processes; and ensures team members follow company policies and standards. It also ensures compliance with applicable laws, IHOP standard operating procedures, and the unit’s operating plan. The General Manager directly supervises the Assistant Manager, Crew Chief, and hourly restaurant employees, and is accountable for the overall direction, coordination, and evaluation of the assigned unit. The role requires a high school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience. A valid driver’s license is necessary for driving on Company business, and certification through assigned IHOP training courses is required. The job involves regular standing, walking, and sitting, occasional lifting of up to 100 pounds, and working in a restaurant environment with potential exposure to mechanical parts, caustic chemicals, and other conditions described below.

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 before groups of guests.
Ability to communicate effectively with employees.
Ability to perform basic arithmetic and compute rates, ratios, and percentages, and to draw and interpret bar graphs.
Ability to use common-sense reasoning to follow written, oral, or diagram instructions and deal with problems involving several concrete variables in standardized situations.
Valid driver’s license for driving a car on Company business.
Certification through assigned IHOP training courses.
Ability to meet the physical demands of the position, including regularly standing, walking, and sitting; frequently using hands and arms, stooping, kneeling, crouching, or crawling; and regularly lifting or moving up to 10 pounds and occasionally up to 100 pounds.
Close- and distance-vision abilities.

Responsibilities

Develop and maintain professional working relationships with IHOP employees and guests.
Implement the Craft Training program for hourly employees to improve unit operations and the guest experience.
Execute the assigned unit’s financial, local marketing, guest service, and human resource objectives and strategies in accordance with current SOP and the operations plan.
Manage the restaurant floor, maintain regular guest contact, handle complaints professionally and promptly, and ensure approved comment cards are used and acted upon.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; administer the hourly compensation plan; conduct performance appraisals and merit increases as scheduled; document performance problems; and enforce policies on sexual harassment, discrimination, and diversity.
Maintain crew member appearance and uniform standards.
Ensure food complies with SOP specifications, recipes, plating, and garnish standards, and is presented and served at appropriate temperatures and within standard ticket times.
Maintain adequate supplies, establish and adhere to pars, order food on time, and minimize inventory while avoiding out-of-stock items.
Ensure equipment, building structure, premises, appliances, smallwares, glassware, and china are properly maintained and stocked; maintain the restaurant’s interior and exterior appearance.
Maintain sanitation practices and proper food storage, labeling, dating, rotation, and temperatures; monitor deep cleaning; and train employees in hygiene and food handling.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and information on safety tools and procedures; keep accidents within acceptable limits.
Ensure security practices are followed, keep specified doors locked, control guest checks, and follow register and cash-handling procedures.
Implement national and local marketing promotions using appropriate promotional materials, and keep menus clean and in good condition.
Complete required reports and paperwork accurately and on time, and maintain personnel files with appropriate employment and legal documents.
Directly supervise the Assistant Manager, Crew Chief, and hourly employees; interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and address complaints and problems.
Perform other duties as assigned.