General Manager

Delight Restaurant Group•Elkhart, IN

20d

About The Position

The General Manager manages the operations and staff of a restaurant, carrying out Company policies, procedures, programs, and systems while working to achieve restaurant objectives and maintain ethical business practices. The role provides leadership, direction, training, and development to managers and crew, and creates and maintains a “Delight Every Customer” environment. The General Manager develops and retains staff, ensures appropriate staffing and training, conducts performance feedback and appraisals, and works with Human Resources and the District Manager to resolve issues. The role oversees compliance with Company policies, food safety procedures, health and sanitation regulations, and quality, service, and cleanliness standards. It also evaluates restaurant performance, coaches and retrains managers, and implements action plans to improve results. The position is accountable for restaurant sales and profit goals, including managing food, labor, paper, and other controllable costs. The General Manager participates in marketing programs, manages new product rollouts, and develops plans to address unfavorable trends. Other job-related duties may be assigned as required.

Requirements

High school diploma or GED required.
Must be at least 18 years old.
At least 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 and Human Resources policies and procedures.
Ability to analyze profit and loss and take corrective measures.
Demonstrated supervisory experience.
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.
Ability to report to work promptly and regularly, take direction, work well with others, adapt productively to change, and handle other assigned tasks.

Responsibilities

Develop subordinate employees to maximize their contributions and promotion opportunities.
Execute training and development systems and practices.
Oversee Human Resources programs to support retention and ensure proper staffing levels.
Recruit, develop, recognize, and retain restaurant management and crew.
Prepare and conduct timely performance feedback and appraisals for managers and crew.
Work with Human Resources and the District Manager to resolve issues appropriately and promptly.
Ensure compliance with Company policies and procedures; work with the District Manager to set priorities and execute restaurant plans.
Evaluate restaurant performance, incorporate inspection feedback, and implement action plans to improve ratings.
Conduct managers’ meetings to communicate and reinforce priorities.
Train, monitor, and reinforce food safety procedures, ensuring compliance with Company policies and health and sanitation regulations; initiate corrective action when appropriate.
Improve and maintain Quality, Service, and Cleanliness standards across all day parts, including monitoring food quality and customer courtesy.
Protect the Wendy’s brand and company assets by ensuring restaurant compliance with Company policies and procedures.
Evaluate restaurant performance using Company inspection forms and coach or retrain managers as needed.
Maximize restaurant sales against budget and prior year, participate in marketing programs, and implement plans to improve sales trends.
Manage assigned requirements for new product rollouts and procedures.
Maximize profit against budget and prior year by managing food, labor, paper, and other controllable costs.
Implement plans to address unfavorable profit trends and improve profitability.
Perform other job-related duties as assigned or required.