General Manager

Delight Restaurant Group•Raleigh, NC

12d

About The Position

The General Manager manages restaurant operations and staff, including carrying out company policies, procedures, programs, and systems. The role is accountable for achieving restaurant objectives while following company guidelines and maintaining ethical business practices. The General Manager provides leadership, direction, training, and development to subordinate managers and crew, and creates and maintains an environment focused on delighting every customer. The role develops and retains restaurant talent, maintains appropriate staffing, executes human resources programs, and provides performance feedback and appraisals. In partnership with the District Manager and HR, the General Manager establishes priorities, addresses performance concerns, and implements plans to improve restaurant results. The General Manager also oversees food safety, quality, service, cleanliness, customer courtesy, brand and asset protection, sales, and profitability. This includes managing food, labor, paper, and other controllable costs, and implementing plans to address unfavorable trends. The position requires at least three years of restaurant line-operations experience or an equivalent combination of education and experience, along with a high school diploma or GED. The General Manager must be able to perform the physical and operational demands of a fast-paced restaurant environment, including standing for extended periods, working in hot, cold, and loud environments, and lifting up to 30 pounds.

Requirements

High school diploma or GED required.
Must be at least 18 years old.
Minimum of 3 years of restaurant-industry line-operations experience, or an equivalent combination of education and experience.
Ability to learn and apply company standard operating procedures and HR policies and procedures.
Ability to analyze profit and loss and take corrective measures.
Demonstrated experience in supervisory practices.
Demonstrated experience interviewing candidates 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, and achieve Serve Safe certification.
Must be able to come to work promptly and regularly, take direction, work well with others, react productively to change, and handle other assigned tasks.
Must be able to stand for long periods without a break; walk; bend and kneel; reach and grab; see and hear; talk; smell and taste; wear a headset to take orders; and lift up to 30 pounds.
Must be able to work in hot, cold, loud, and fast-paced environments, handle multiple tasks within established timelines, and concentrate to perform duties accurately.
Must be able to travel to other locations as necessary.

Responsibilities

Manage restaurant operations and staff in accordance with company policies, procedures, programs, systems, and guidelines.
Provide leadership, direction, training, and development to subordinate managers and crew.
Develop subordinate employees, support future promotion opportunities, and execute established training and development practices.
Execute human resources programs, maintain appropriate staffing levels, and support recruitment, development, recognition, and retention of management and crew.
Prepare and conduct timely performance feedback and appraisals for managers and crew; work with HR and the District Manager to resolve issues appropriately.
Work with the District Manager to establish restaurant priorities and develop and execute restaurant plans.
Evaluate restaurant performance, incorporate inspection feedback, and implement action plans to improve 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 actions as appropriate.
Maintain and continually improve food quality, service, and cleanliness standards across all day parts, including monitoring food product quality.
Ensure customer courtesy standards and Operations Evaluation requirements are met, and implement corrective action as needed.
Protect the Wendy's brand and company assets by ensuring restaurant compliance with company policies and procedures.
Evaluate restaurant performance using company inspection forms, and coach or retrain managers as needed.
Maximize restaurant sales against budget and prior year, participate in marketing programs, and implement plans to address unfavorable trends and improve sales.
Manage restaurant requirements for new product rollouts and procedures.
Maximize profits against budget and prior year by managing food, labor, paper, and other controllable expenses, and implementing plans to improve profitability.
Perform other job-related duties as assigned or required.