Restaurant General Manager

Ktp Pb•Cumming, GA

20d•Onsite

About The Position

The General Manager leads a Company shop, building and inspiring the team while creating a positive customer experience. The role oversees people, customer service, product quality, sales, costs, and compliance with Company operating policies and procedures. The GM is expected to spend 80–90% of their time on the shop floor in the Front of the House and to work at least 45 hours per week. The GM selects, trains, develops, and manages employees; maintains customer satisfaction and shop standards; drives sales through local marketing and community involvement; and manages profitability through cost, labor, cash, inventory, and ordering controls. The position reports to the District Manager. It is a full-time, exempt, in-shop field role with rare travel. Employment is with an independent Potbelly franchisee, which sets its own terms of employment, wages, and benefits.

Requirements

At least 2 years of experience as a General Manager in a restaurant or retail environment with P&L responsibility.
High school degree; must be able to comprehend and communicate in English verbally and in writing sufficiently to perform job responsibilities.
Open availability.
Must complete and pass a Food Safety Certification course. Illinois certification must be through the Illinois Department of Public Health; in other states, certification must be through ServSafe, the National Registry of Food Safety Professionals, or Prometric. A manager who does not pass after two attempts is not qualified to continue in a management capacity.
Financial literacy and ability to understand financial reports, set budgets, and maintain food and beverage costs.
Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant; multitask, prioritize, organize, and manage time effectively.
Strong customer service, interpersonal, written and verbal communication, and active-listening skills.
Ability to select, develop, inspire, and manage teams; grow other leaders; delegate, follow up, and hold the team accountable.
Ability to create and execute effective plans to build the business and grow sales profitably.
Strong business acumen and ability to see the big picture.
Microsoft Office skills.
Ability to work at least 45 hours per week; stand or walk 9–10 hours per day; and maintain frequent, well-paced mobility for periods up to five hours.
Ability to lift up to 10 pounds frequently and up to 50 pounds occasionally; frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.
Ability to work in warm and cool environments, both indoors and outdoors, and tolerate higher noise levels and potential food allergens.

Nice To Haves

Restaurant industry experience is preferred.
Bachelor’s degree is preferred.
Ideally lives in the neighborhood and is involved in the community, school, local business, social, and not-for-profit activities.

Responsibilities

Select and hire employees who represent Company values; train, develop, assess, and coach staff; and create development plans.
Create and enforce plans to reduce turnover; delegate tasks, follow up, hold the team accountable, build team relationships, communicate goals, and recognize positive contributions.
Conduct timely, thorough performance appraisals based on shop goals and objectives.
Educate employees on and enforce personnel policies, labor laws, and security and safety procedures; administer in-shop employee benefits and payroll procedures.
Deliver great food and customer service, handle customer complaints, measure satisfaction, and implement improvements to satisfaction, loyalty, and customer feedback scores.
Maintain a clean and inviting shop and ensure cleanliness, maintenance, security, product quality, food safety, and sanitation standards are met.
Increase comparable sales and meet budgeted sales; create a marketing plan and lead local shop marketing.
Participate in neighborhood and community, school, local business, social, and not-for-profit activities to support the shop.
Create plans to continuously improve the shop business.
Control cost of goods, variances, and inventory; schedule and staff appropriately to manage labor costs; and ensure correct cash handling and deposits.
Maintain appropriate inventory and ordering systems and use financial reports to understand business performance and improve flow-through.
Complete and pass the required Food Safety Certification course.
Follow Company expectations and guidelines and perform the role primarily on the shop floor.