General Manager

Delight Restaurant Group•Chesapeake, VA

17d

About The Position

The General Manager manages the operations and staff of a restaurant, ensuring that Company policies, procedures, programs, and systems are executed and that restaurant objectives are achieved in accordance with Company guidelines and ethical business practices. 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 restaurant employees and managers, oversees staffing and human resources programs, and supports recruitment, recognition, retention, performance feedback, and appraisals. In collaboration with the District Manager, the General Manager establishes priorities, develops and executes plans, evaluates restaurant performance, and takes corrective action based on feedback and inspections. The role reinforces food safety, quality, service, cleanliness, customer courtesy, and brand protection standards. The position also focuses on restaurant growth and profitability by pursuing sales goals, participating in marketing programs, managing new product rollouts, and controlling food, labor, paper, and other controllable expenses. Additional job-related duties may be assigned as needed.

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 an equivalent combination of education and experience.
Ability to learn and apply Company standard operating procedures.
Ability to learn and apply Human Resources policies and procedures.
Ability to analyze profit and loss 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 productively to change and handle other tasks as assigned.
Key competencies: customer orientation, organizing and planning, results orientation, problem solving and decision making, financial analysis, and constructive conflict.

Responsibilities

Develop subordinates to maximize their contributions and future promotion opportunities.
Execute established training and development 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, quality performance feedback and appraisals for store management and crew.
Work with Human Resources and the District Manager to ensure expedient and appropriate resolution of issues.
Develop crew members and all levels of management.
Ensure compliance with Company policies and procedures.
Work with the District Manager to establish restaurant priorities and develop and execute restaurant plans.
Evaluate restaurant performance, incorporate feedback from inspections, and implement action plans to improve restaurant ratings.
Conduct regular managers’ meetings to communicate and reinforce priorities.
Train, monitor, and reinforce food safety procedures; ensure compliance with Company policies and health and sanitation regulations, and initiate corrective action as needed.
Continually improve quality, service, and cleanliness standards across all day parts, including monitoring food product quality.
Ensure Operations Evaluation and Customer Courtesy standards are met and implement corrective action as required.
Protect the Wendy’s brand and company assets by ensuring restaurant compliance with Company policies and procedures.
Evaluate restaurant performance at specified intervals using the Company inspection form, and coach or retrain managers as needed.
Maximize restaurant sales against budget and prior year, including participation in marketing programs.
Develop and implement plans to address unfavorable sales trends and enhance sales.
Manage restaurant requirements for new product rollouts and procedures.
Maximize profit against budget and prior year.
Manage food, labor, paper, and other controllable expenses, including store supplies, office supplies, and uniforms.
Develop and implement plans to address unfavorable profit trends and enhance profits.
Perform other job-related duties as assigned or required.