General Manager

Little Caesars•College Station, TX

About The Position

The General Manager (GM) is responsible and accountable for all restaurant activities and the day-to-day operation. The role includes maintaining high service standards, leading and developing the restaurant team, upholding policies and procedures, and achieving financial results. The GM ensures employees perform their responsibilities and meet expectations. The GM leads restaurant operations, staffing and development, and financial performance. This includes guest satisfaction, HR and safety, facilities, cash handling, service speed, organization and sanitation, recruitment, training, performance management, sales, community engagement, inventory, scheduling, and labor management. The GM also keeps the Coach or Corporate informed of significant issues and helps create a positive, cooperative working environment. With input, support, and approval from the Coach or Upper Management, the GM interviews, hires, and trains employees; plans, assigns, and directs work; appraises performance; rewards and disciplines employees; and addresses complaints and problems. The role works in a fast-paced restaurant environment, mostly indoors, with possible outdoor events and work during evenings, weekends, or holidays.

Requirements

Must be 18 years old or older.
High school diploma or equivalent required.
Two to four years of supervisory experience in food service required.
Financial skills to manage food costs, labor costs, and expenses to meet financial goals.
Strong organizational skills.
Ability to establish and maintain open, collaborative relationships with employees.
Strong leadership skills and ability to serve as a role model through teamwork, attention to detail, quality control, and interactions with members, guests, and team members.
Experience supervising and training staff, including safety training.
Ability to prioritize and organize work assignments and delegate work.
Strong oral and written communication skills.
Ability to identify and solve problems.
Ability to work effectively with limited supervision.
Knowledge of Word and Excel and general computer functions.
Thorough knowledge of catering, food preparation, planning, and presentation, and ability to perform analytical work such as reviewing P&L reports and sales records.
Able to perform the physical demands of the job, including frequently lifting or moving up to 50 pounds and standing, walking, sitting, handling objects, and reaching.

Nice To Haves

College degree.

Responsibilities

Deliver the restaurant’s culture, service model, and core values while protecting the brand.
Own guest satisfaction and the restaurant KPI scorecard.
Oversee HR, restaurant safety and security, and facilities management.
Manage restaurant cash handling, urgency, and speed of service.
Maintain restaurant organization, cleanliness, and sanitation.
Recruit team members as needed within recruitment guidelines and in association with the Coach.
Staff, train, and develop managers and hourly employees through orientations, training sessions, team meetings, and clear performance expectations.
Write and implement management development and performance plans.
Provide direction and development through restaurant communications, feedback, and quarterly check-ins.
Monitor employee performance, document situations that may require disciplinary or corrective action, and maintain appropriate employee file paperwork.
Manage store-level profit and drive restaurant sales.
Lead local store marketing and community engagement.
Manage inventory and ordering, scheduling, and labor.
Keep the Coach or Corporate promptly and fully informed of significant issues and positive events, take corrective action, and suggest alternatives when needed.
Create a positive working environment and maintain cooperative working relationships that support morale, productivity, and efficiency.
Carry out responsibilities in accordance with organizational policies and applicable laws.
With input, support, and approval from the Coach or Upper Management, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.