General Manager

Pilot Companies LLC•Rowlett, TX

11d

About The Position

The General Manager oversees restaurant operations, managers, and staff to meet company standards for service, order accuracy, labor, food cost, inventory, cleanliness, safety, and cash handling. The role is responsible for staffing and scheduling, employee development and performance management, customer complaint resolution, and maintaining a positive workplace culture. The General Manager also works with the District Manager on team performance and develops in-store managers.

Requirements

Experience with POS systems and cash registers.
Basic computer knowledge.
Good math skills.
Excellent communication skills.
Ability to effectively resolve complaints.

Nice To Haves

Manager certificate.

Responsibilities

Supervise managers’ use of correct opening and closing procedures and compliance with company and labor policies.
Oversee managers and staff in meeting order-accuracy and guest-service goals.
Supervise daily and weekly inventory, chicken counts, and waste.
Ensure the management team maintains a professional, safe, and orderly work environment.
Ensure managers handle customer complaints appropriately and take over unresolved complaints.
Fill in where needed while ensuring cleaning schedules are met and work is delegated to the crew.
Prepare weekly schedules and ensure labor goals and labor percentages are met.
Ensure daily inventory is completed on all shifts.
Ensure truck orders are placed appropriately to meet food-cost goals.
Take or approve weekly inventory and ensure accurate record keeping and cost-of-goods tracking.
Identify and resolve cost-of-goods discrepancies.
Recruit, orient, train, assign, and schedule team members.
Oversee all in-store cash handling.
Work with the District Manager to manage performance, including coaching, counseling, and disciplining team members.
Communicate job expectations; plan, monitor, and review employee performance; plan and review compensation actions; and enforce policies and procedures.
Conduct regular restaurant inspections to ensure standards are met.
Foster a positive culture and work environment for staff.
Correct service issues courteously and with the aim of cultivating returning customers.
Maintain a safe, secure, and healthy facility by establishing and enforcing sanitation and safety procedures, including injury reporting, meetings, and equipment maintenance; comply with health and legal regulations and maintain security systems.
Develop all in-store managers.