General Manager

KWC • Midwest City, OK

13d

About The Position

The GM consistently provides a quality product and guest service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive guest service experience. The GM must understand completely all policies, procedures, standards, specifications, guidelines and training programs along with executing the top 4 priorities. The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect guests. The GM hires high quality people who demonstrate and ensure consistent customer satisfaction. Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction. Evaluates each employee’s ability to maintain high levels of guest satisfaction. Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness Utilizes labor effectively to meet budgets while ensuring high quality of QSC. The GM must be able to reach, bend, stoop, and frequently lift up to 50 pounds and must have the stamina to work 50 to 60 hours per week. Work in a standing position for long periods of time up to 5 hours or more

Requirements

• Must be 21 years of age
• Be able to communicate and understand the predominate language(s) of the restaurant's trading area
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions
• Have 2 years kitchen experience from a scratch kitchen
• Excellent leadership skills
• Be able to work in a Real, Fresh, Fun environment!

Responsibilities

• Consistently provides a quality product and guest service experience that delivers total customer satisfaction
• Models and creates an environment in which the customer is always right
• Understands completely all policies, procedures, standards, specifications, guidelines and training programs
• Responds positively and quickly to customer concerns
• Corrects potential problems before they affect guests
• Hires high quality people who demonstrate and ensure consistent customer satisfaction
• Ensures all employees are trained, motivated and empowered to deliver total guest satisfaction
• Evaluates each employee’s ability to maintain high levels of guest satisfaction
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC
• Continuously improves the skills, knowledge and morale of all employees
• Effectively utilizes all training programs from new employee orientation up to and including management training classes
• Prepares qualified employees for promotion to the next position
• Continually develops adequate numbers of shift leaders to meet the objective of the business plan
• Evaluates each employee’s performance based on clearly communicated standards and expectations
• Holds the employees accountable for performance
• Makes tough decisions regarding all performance related issues in the restaurant; confronts poor performance
• Conducts weekly manager meetings
• Maximizes financial performance and profit
• Ensures store achieves objectives in sales, profitability, service, quality, appearance of facility and sanitation/cleanliness
• Develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant
• Achieves results by planning, communicating, delegating and following up
• Executes companywide marketing programs; initiates programs on time, correctly and with minimal direction
• Identifies and develops local restaurant marketing strategies to maximize sales
• Ensures business and personnel practices are within the law and consistent with policies and procedures
• Serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management
• Enforces all labor laws (federal, state and local)
• Follows procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies)
• Upholds SFCC food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees
• Knowledgeable of restaurant policies regarding personnel and administer prompt fair, and consistent corrective action for any and all violations of company policies, rules, and procedures

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 1,001-5,000 employees