General Manager

Moe's Franchise•Bloomington, IL

About The Position

The General Manager directs and controls restaurant operations to deliver a positive guest experience and achieve company profitability. The role is responsible for attaining sales and profit objectives; maintaining food quality, service, cleanliness, safety, and sanitation standards; and directing and supervising Assistant Managers and Team Members. The General Manager builds team morale and positive relationships, ensures new and ongoing employee training, addresses team member concerns, and supports an open-door policy. The role promotes positive guest relations, responds to guest complaints and concerns, maintains relationships with local authorities, and implements advertising and promotional campaigns. The General Manager reviews financial information, monitors budgets and expenditures, takes corrective action when needed, and uses a computer to review and analyze information. The role is accountable for restaurant financial results, labor performance, inventory, restaurant assets, and compliance with cash-control policies. It also oversees cleaning and equipment maintenance, arranges repairs and services as directed by a supervisor, and maintains the restaurant’s interior and exterior in accordance with company and brand standards. The General Manager follows company policies and procedures and the brand’s Operations Manual, completes assignments on time, sets professional growth goals, maintains a professional appearance, and supports company programs and decisions. This is a salaried, full-time position at a franchised Moe’s Southwest Grill location.

Requirements

Professional oral and written communication skills.
Organization and time-management skills.
Ability to work well under pressure.
Problem-solving ability.
Ability to take and give direction.
Flexibility as business needs dictate.
Ability to work well with others in a team environment.
Service-driven approach.
Excellent attendance and willingness to be flexible based on business needs.
Ability to work all shifts when the restaurant is open.

Responsibilities

Direct and control restaurant operations to provide a positive guest experience and achieve company profitability.
Attain sales and profit objectives while maintaining food quality, service, cleanliness, safety, and sanitation standards.
Direct and supervise Assistant Managers and Team Members.
Promote team morale and motivation, build respectful relationships, ensure employee training, address team member issues, and support an open-door policy.
Promote positive guest relations, build guest relationships, and respond professionally and promptly to complaints or concerns.
Establish positive relationships with local authorities and seek their assistance with regulatory and governance matters.
Implement advertising and promotional campaigns.
Review financial information, monitor the budget and expenditures, and take corrective action when needed.
Use a computer to review and analyze information and manage restaurant financial results.
Improve labor results through proactive scheduling and responses to business trends.
Maintain and control restaurant assets; monitor inventory for waste and theft; maintain adequate inventory; and ensure compliance with cash-control policies and procedures.
Supervise cleaning and equipment maintenance and arrange repairs, contracts, and other services as directed by the supervisor.
Maintain interior and exterior restaurant cleanliness and organization according to brand and company standards.
Follow company policies and procedures and operate according to the brand’s Operations Manual.
Complete assignments and duties on time, set personal professional-growth goals, maintain a neat and clean professional appearance, and support company programs and decisions.