General Manager

Delight Restaurant Group•Wake Forest, NC

12d

About The Position

The General Manager manages the operations and staff of a restaurant, ensuring execution of company policies, procedures, programs, and systems and achievement of restaurant objectives. The role promotes ethical business practices and provides leadership, direction, training, and development to subordinate managers and crew while creating and maintaining a “Delight Every Customer” environment. The General Manager develops and retains restaurant talent, ensures appropriate staffing, conducts performance feedback and appraisals, and works with Human Resources and the District Manager to resolve issues. The role establishes restaurant priorities and action plans, reinforces company policies, monitors operational performance, and communicates priorities through regular managers’ meetings. The General Manager is responsible for food safety, quality, service, cleanliness, customer courtesy, and protection of the Wendy’s brand and company assets. The position also works to achieve sales and profit goals by participating in marketing programs, managing costs and controllable expenses, and addressing unfavorable performance trends.

Requirements

High school diploma or GED.
Must be 18 years old or older.
Minimum of 3 years of restaurant-industry line operations experience, 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 experience in supervisory practices.
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.
Ability to stand for long periods without a break; walk; bend and kneel; reach and grab; see and hear; talk; and smell and taste.
Ability to work in hot, cold, and loud environments and in a fast-paced setting while accomplishing multiple tasks within established timelines.
Ability to wear a headset to take orders.
Ability to lift up to 30 pounds.
Ability to travel to other locations as necessary.
Ability to concentrate and perform duties accurately.

Responsibilities

Manage restaurant operations and staff and ensure compliance with company policies, procedures, programs, and systems.
Provide leadership, direction, training, and development to managers and crew.
Develop subordinates and support their contributions and future promotion opportunities.
Execute Human Resource programs, support retention, and ensure appropriate staffing levels.
Recruit, develop, recognize, and retain restaurant management and crew.
Prepare and conduct timely performance feedback and appraisals for management and crew.
Work with Human Resources and the District Manager to resolve issues appropriately and promptly.
Work with the District Manager to establish restaurant priorities and develop and execute restaurant plans.
Evaluate restaurant performance, incorporate inspection feedback, and implement action plans to improve ratings.
Conduct regular managers’ meetings to communicate and reinforce priorities.
Train, monitor, and reinforce food safety procedures, ensuring compliance with company policies and health and sanitation regulations and initiating corrective actions when needed.
Maintain and continually improve food quality, service, and cleanliness standards across all day parts.
Ensure customer courtesy standards and Operations Evaluation requirements are met, implementing corrective actions as required.
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 required.
Maximize restaurant sales against budget and prior year, participate in marketing programs, and implement plans to improve sales.
Manage requirements for new product rollouts and procedures.
Maximize profit against budget and prior year by managing food, labor, paper, and other controllable expenses.
Implement plans to address unfavorable profit trends and enhance profits.
Perform other job-related duties as assigned or required.