Management - General Manager

Romulus Restaurant Group•Meridian, ID

18d

About The Position

The General Manager directs the operation of an assigned IHOP unit. The role oversees restaurant operations, guest service, financial and marketing objectives, staffing and training, food quality and safety, inventory, equipment and facilities, security, and required reporting. The General Manager directly supervises the Assistant Manager, Crew Chief, and hourly restaurant employees, and is responsible for the overall direction, coordination, and evaluation of the unit. RRG describes a path for managerial career development and a preference for promoting from within. The posting states that 95% of its management team was promoted internally. The position requires a high school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience. Certification through assigned IHOP training courses is also required.

Requirements

High school diploma or GED, plus 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 speak effectively before groups of guests.
Ability to communicate effectively with employees.
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 several concrete variables in standardized situations.
Valid driver’s license to drive a car on Company business.
Certification through assigned IHOP training courses.
Ability to meet the described physical demands, including standing, walking, sitting, handling objects or controls, reaching, stooping, kneeling, crouching, crawling, talking, hearing, tasting, smelling, and lifting or moving 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 financial, local restaurant marketing, guest service, and human resource objectives and strategies for the assigned unit.
Manage the restaurant floor, maintain regular contact with guests, and address complaints professionally and promptly.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; administer compensation plans, performance appraisals, and merit increases as applicable; document performance problems; and enforce policies on harassment, discrimination, diversity, appearance, and uniforms.
Ensure food meets SOP requirements for specifications, recipes, plating, garnishes, presentation, temperature, and ticket times.
Maintain adequate supplies, set and adhere to inventory pars, place timely food orders, and avoid out-of-stock items while keeping inventory to a minimum.
Maintain equipment, building structure, premises, smallwares, glassware, china, and the restaurant’s interior and exterior appearance.
Ensure sanitation and food storage practices meet applicable regulations and SOP, including labeling, dating, rotation, temperature control, deep cleaning, hygiene, and food handling.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and training on safety tools and procedures.
Enforce security practices, control guest checks, and follow proper register and cash-handling procedures.
Implement national and local marketing promotions and maintain menus and promotional materials in good condition.
Complete required reports and paperwork accurately and promptly, and maintain personnel files with appropriate employment and legal documents.
Interview, hire, train, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.
Perform other duties as assigned.