General Manager

Pizza Hut•Collegeville, IN

1d•Onsite

About The Position

The person holding this supervisory position is responsible and accountable for: planning work, the daily operation of the restaurant, hiring and training team members, directing the activities of team members, and rewarding or disciplining team members; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The RGM holds the highest position in the restaurant and reports directly to the District Manager.

Requirements

Ability to work a minimum of five (5) days and 45 hours per week, although hours frequently exceed 50 per week; and the flexibility to work a variety of shifts, including late nights and weekends. The RGM is required to work a minimum of eight peak revenue shifts per week, with five of those shifts worked Thursday through Sunday. (Note: A peak revenue shift is considered to be 11:30 a.m. -2:00 p.m. and 4:00 p.m. - 8:00 p.m.)
Valid driver's license and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position also involves attendance at Restaurant General Manager meetings usually held at some distance from the restaurant. Position may also need automobile to pick up product, make pizza deliveries, etc.
Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the Restaurant General Manager must be informed while off duty in order to then inform his/her supervisor and/or the Daland Corporation Home Office.
Sufficient physical agility to perform the functions of the position. This includes these processes:
Sufficient physical strength to lift most items used in the operation of the restaurant.
Sufficient communication skills. Position involves communicating with team members, superiors and customers.
Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
Previous experience with this Company as an Assistant Manager, Shift Manager, or Shift Leader; or previous restaurant management experience with another Company.
Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

Responsibilities

Participates with the District Manager (OM) in developing input for the yearly sales budget.
Executes plans to achieve consistent sales growth and profit growth.
Achieves planned/budgeted profits.
Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
Ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
Controls cash drawers and team member "banks", following all established manual and computer procedures.
The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.
Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.
Manages advertising expenses by assuring all such expenses are approved as part of the Quarterly Marketing Plan.
Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
Maintains positive customer relations
Ensures customers receive prompt, quality service.
Ensures quality ingredients are used to prepare all products.
Ensures quality products
Ensures that all standards for cleanliness and sanitation are met or exceeded
Implements new or approved changes in policies, procedures and/or operation standards.
Maintains positive team member relations and a positive and productive workplace
Manages the size and quality of staff
Trains newly hired team members and team members preparing for promotions.
Manages team member performance and supervises work.
Develops promotable team members in his/her restaurant and promotable management for Daland.
Manages personnel administration functions
Implements marketing programs to increase business.
Maintains a quality environment for our customers and team members.
Effectively manages time, allocating an appropriate amount to each Key Result Area.
Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
Orders inventory items used in the restaurant.
Conducts weekly inventory of all food, paper and beverage products used in the unit.
Prepares the weekly labor schedules.
Performs daily accounting procedures.
Performs weekly accounting procedures.
Meets all deadlines and assures that subordinates meet their deadlines.
Maintains and updates required files, manuals, and reports.