General Manager - Restaurants

Onvo•Lake Township, PA

1d•Onsite

About The Position

The General Manager of IHOP is responsible for managing the restaurant floor, focusing on guest relations, and ensuring compliance with all federal, state, and local regulations. This role involves recruiting, training, and retaining team members, maintaining inventory levels, and ensuring the proper operational condition of equipment and the premises. The General Manager also completes required reports and paperwork, and performs other assigned duties. This position directs and supervises Assistant Managers, Crew Chiefs, and hourly team members, carrying out supervisory responsibilities in accordance with company policies and applicable laws, including interviewing, hiring, training, performance appraisal, and conflict resolution.

Requirements

Must be at least 18 years of age.
Physically capable of standing for long hours.

Responsibilities

Develop and maintain professional functional working relations with team members, corporate, and regional team members as well as guests.
Manage the restaurant floor and focus on regular contact with guests.
Comply with all federal, state and local regulations.
Recruit, train, and retain Team Members. Maintain turnover within acceptable limits.
Ensure food is in compliance with SOP.
Ensure adequate levels of food and supplies. Order food and supplies on a timely basis and keep inventory to a minimum with no out of stock items.
Ensure the proper operational condition of equipment, building structure, and premises according to federal, state and local regulations and SOP.
Keep appliances and equipment well maintained.
Keep small wares, glassware’s, and china adequately stocked.
Complete all required reports and paperwork. Handle paperwork accurately and on a timely basis.
Perform other duties as assigned.
Directs and supervises Assistant Manager, Crew Chief, and restaurant hourly Team Members at assigned unit.
Responsible for the overall direction, coordination and evaluation of the company unit.
Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsible for interviewing, hiring, and training team members; planning, assigning and directing work, appraising performance, rewarding and disciplining team members, addressing complaints and resolving problems.
Works effectively with others (individuals and departments) in a positive, supportive and cooperative manner.
Maintains a high standard of cleanliness.
Maintain interior and exterior appearance of restaurant.
Ensure sanitation practices are maintained according to federal, state and local regulations.
Ensure that food is properly stored (labeled, dated and rotated) and proper temperatures are maintained.
Enforce and monitor deep cleaning schedule.
Train Team on proper personal hygiene and food handling.
Performs all duties in a safe and responsible manner to assure workers, guests, suppliers/contractors and the environment are not at risk.
Complies with all company safety policies, procedures and instructions.
Uses materials handling procedures and equipment provided to minimize contamination or injury.