Management - General Manager

Romulus Restaurant Group•Hobbs, NM

15d

About The Position

The General Manager directs the operation of an assigned IHOP unit and is responsible for its financial performance, marketing, guest service, human resources, staffing, food quality, inventory, facilities, sanitation, safety, security, and required reporting. The role develops professional working relationships with employees and guests, manages the restaurant floor, responds to guest complaints, and implements training and marketing programs in accordance with IHOP Standard Operating Procedures and the current operations plan. The General Manager recruits, trains, coaches, and retains employees; oversees performance reviews and compensation processes; enforces workplace policies; and maintains employee and personnel records. The position directly supervises the Assistant Manager, Crew Chief, and hourly restaurant employees, including directing work, evaluating performance, and resolving complaints and problems. The role requires a high school diploma or GED and two to four years of related experience and/or training, or an equivalent combination. A valid driver’s license is required to drive on company business, as is certification through assigned IHOP training courses. The job involves regular standing, walking, and sitting, as well as lifting up to 10 pounds regularly and up to 100 pounds occasionally. The work environment may include exposure to airborne particles, moving mechanical parts, caustic chemicals, wet or humid conditions, temperature extremes, electrical shock, and radiation.

Requirements

High school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to speak and read English and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and communicate effectively with employees and groups of guests.
Ability to perform basic arithmetic and compute rates, ratios, and percentages, and to draw and interpret bar graphs.
Ability to apply common-sense understanding to instructions and solve problems involving concrete variables in standardized situations.
Valid driver’s license required to drive a car on company business.
Certification through assigned IHOP training courses.
Ability to meet the physical demands of the role, including standing, walking, sitting, handling objects or controls, reaching, stooping, kneeling, crouching, crawling, talking, hearing, tasting, smelling, and lifting or moving up to 10 pounds regularly and up to 100 pounds occasionally.

Responsibilities

Develop and maintain professional working relationships with IHOP employees and guests.
Implement the Craft Training program for hourly restaurant employees.
Execute annual financial, local marketing, guest service, and human resource objectives and strategies for the assigned unit.
Manage the restaurant floor, maintain regular guest contact, respond professionally and promptly to complaints, and ensure comment cards are used and acted upon.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; manage performance appraisals, merit increases where applicable, documentation, workplace policies, and appearance and uniform standards.
Ensure food complies with specifications, recipes, plating, garnish, presentation, temperature, and ticket-time standards.
Maintain adequate supplies, set and adhere to inventory pars, order food on time, and minimize inventory without stockouts.
Maintain equipment, building structure, premises, smallwares, glassware, china, and the restaurant’s interior and exterior appearance.
Ensure sanitation and food-storage practices comply with regulations and SOP, including labeling, dating, rotation, temperature controls, deep cleaning, hygiene, and food handling.
Develop and maintain a restaurant safety program, conduct safety meetings, and keep accident frequency within acceptable limits.
Ensure security practices, including keeping specified doors locked and following guest-check and cash-handling procedures.
Implement national and local marketing promotions and maintain promotional materials and menus.
Complete required reports and paperwork accurately and on time; maintain personnel files with appropriate employment and legal documents.
Perform other duties as assigned.
Directly supervise the Assistant Manager, Crew Chief, and hourly restaurant employees; interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and resolve complaints and problems.