General Manager

Delight Restaurant Group•Franklin, VA

12d

About The Position

The General Manager manages the operations and staff of a restaurant, executing Company policies, procedures, programs, and systems while ensuring restaurant objectives are achieved and ethical business practices are followed. The role provides leadership, direction, training, and development to subordinate managers and crew, and creates and maintains a “Delight Every Customer” environment. The General Manager develops and supports restaurant employees, maintains appropriate staffing, and executes human resources, training, performance feedback, and retention programs. The role works with the District Manager and HR to set priorities, address performance, and resolve issues. It also oversees food safety, quality, service, cleanliness, customer courtesy, restaurant inspections, and compliance with company policies and health regulations. The General Manager is responsible for maximizing sales and profit against budget and prior-year results, managing controllable expenses, supporting marketing programs and product rollouts, and implementing plans to address unfavorable trends. Other job-related duties may be assigned or required.

Requirements

High school diploma or GED required.
Must be 18 years old or older.
Minimum of 3 years of line operations experience in the restaurant industry, or equivalent combination of education and experience.
Ability to learn and apply the Company’s standard operating procedures.
Ability to learn and apply HR policies and procedures.
Ability to analyze P&L 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.
Must be able to come to work promptly and regularly.
Must be able to take direction and work well with others.
Must be able to react to change productively and handle other tasks as assigned.
Key competencies: Customer Orientation, Organizing and Planning, Results Orientation, Problem Solving/Decision Making, Financial Analysis, and Constructive Conflict.

Responsibilities

Develop subordinates to maximize their contributions and future promotion opportunities.
Execute training and development through established systems and practices.
Ensure execution of restaurant human resources programs, with a goal of retention, and maintain proper staffing levels.
Recruit, develop, recognize, and retain restaurant management and crew.
Prepare and conduct timely performance feedback and appraisals for store management and crew.
Work with HR and the District Manager to ensure expedient and appropriate resolution of issues.
Ensure compliance with Company policies and procedures; work with the District Manager to establish 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 as appropriate.
Continually improve Quality, Service, and Cleanliness standards across all day parts, including monitoring food product quality.
Ensure an “A” Level result on the Operations Evaluation and that Customer Courtesy standards are met; implement corrective actions as required.
Protect the Wendy’s brand and company assets through restaurant compliance with Company policies and procedures.
Evaluate restaurant performance at specified intervals using the Company inspection form; coach and retrain managers as required.
Maximize restaurant sales against budget and prior-year results, including participating in marketing programs.
Develop and implement plans to resolve unfavorable sales trends and enhance sales.
Manage restaurant requirements for new product rollouts and procedures.
Maximize profit against budget and prior-year results.
Manage food, labor, and paper costs and other controllable expenses, including store supplies, office supplies, and uniforms.
Develop and implement plans to resolve unfavorable profit trends and enhance profits.
Perform other job-related duties as assigned or required.