General Manager

McAlister's Deli Franchise•Forsyth, IL

22d•$50,000 - $65,000

About The Position

The General Manager directs and controls restaurant operations to support a positive guest experience and company profitability. The role is responsible for attaining sales and profit objectives and maintaining high standards for food quality, service, cleanliness, safety, and sanitation by directing and supervising Assistant Managers and Team Members. The General Manager builds team morale, supports an open-door policy, ensures new and ongoing employee training, and addresses team member concerns to help minimize turnover. The role promotes positive guest relations, responds to guest concerns professionally and promptly, maintains relationships with local authorities, and implements advertising and promotional campaigns. The General Manager reviews financial information, monitors budgets and expenditures, uses computer systems to analyze information, and is accountable for restaurant financial results. The role drives labor results through proactive scheduling and responses to business trends, controls restaurant assets and inventory, and ensures compliance with cash-control procedures. The General Manager also oversees cleaning and equipment maintenance, arranges repairs and services as directed by a supervisor, and maintains the restaurant's interior and exterior in accordance with company and brand standards. The role follows company policies, procedures, and the brand's Operations Manual. It requires organizational and time-management skills, timely completion of duties, professional conduct and appearance, and commitment to company programs and decisions. This position is at a franchised McAlister’s Deli location.

Requirements

Professional oral and written communication skills.
Organization and time-management skills.
Ability to work well under pressure and solve problems effectively.
Ability to take and give direction.
Flexibility based on business needs.
Ability to work well with others in a team environment.
Service-driven approach.
Excellent attendance and willingness to be flexible based on business needs.
Ability to work all shifts when the restaurant is open.

Responsibilities

Direct and supervise Assistant Managers and Team Members to operate the restaurant and meet sales and profit objectives.
Maintain standards for food quality, service, cleanliness, safety, and sanitation.
Promote team morale and motivation, build respectful relationships, provide training, address team member issues, and support an open-door policy.
Promote positive guest relations, build guest relationships, and respond professionally and promptly to guest complaints or concerns.
Maintain positive relationships with local authorities and seek their assistance with regulatory and governance matters.
Implement advertising and promotional campaigns.
Review financial information, monitor the budget and expenditures, correct budget deviations, and use computer systems to review and analyze information.
Manage restaurant financial results and labor performance through proactive scheduling and responses to business trends.
Maintain and control restaurant assets, monitor inventory for waste and theft, ensure adequate inventory levels, and follow cash-control policies and procedures.
Supervise cleaning and equipment maintenance and arrange repairs, contracts, and other services as directed by the supervisor.
Maintain the interior and exterior of the restaurant in accordance with brand and company standards.
Follow company policies and procedures and operate in accordance with the brand's Operations Manual.
Complete assignments and duties on time, develop personal professional-growth goals, maintain a professional appearance, and support company programs and decisions.
Work all shifts when the restaurant is open.