General Manager

Romulus Restaurant Group•Tulsa, OK

About The Position

The General Manager directs the operation of an assigned IHOP unit. The role oversees restaurant operations, including guest service, financial and marketing objectives, staffing, food quality, inventory, facilities, sanitation, safety, security, promotions, and required reporting. The General Manager works to meet company standards and applicable regulations while maintaining a positive guest experience and effective team performance. The position directly supervises the Assistant Manager, Crew Chief, and restaurant hourly employees. It is responsible for the overall direction, coordination, and evaluation of the unit, including interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and disciplining employees, and resolving complaints and problems.

Requirements

High school diploma or GED and two to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to speak and read English and interpret safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence and speak effectively before groups of guests.
Ability to communicate effectively with employees.
Ability to perform basic arithmetic and compute rates, ratios, and percentages, and to draw and interpret bar graphs.
Ability to use common-sense reasoning to follow written, oral, or diagram-based instructions and resolve problems involving several concrete variables in standardized situations.
Valid driver's license for driving a car on Company business.
Certification through assigned IHOP training courses.

Responsibilities

Develop and maintain professional working relationships with IHOP employees and guests.
Implement the Craft Training program for restaurant hourly employees.
Execute financial, local restaurant marketing, guest service, and human resource objectives for the assigned unit.
Manage the restaurant floor, maintain regular contact with guests, and handle guest complaints professionally and promptly.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; manage compensation, performance appraisals, merit increases, performance documentation, policies, appearance, and uniform standards.
Ensure food complies with standard operating procedures for specifications, recipes, plating, garnishes, presentation, temperature, and ticket times.
Maintain adequate supplies, set and adhere to inventory pars, order food on time, and prevent out-of-stock items while keeping inventory to a minimum.
Maintain equipment, the building, premises, smallwares, glassware, china, and the restaurant's interior and exterior appearance.
Maintain sanitation practices, food storage and temperature standards, deep-cleaning schedules, and employee hygiene and food-handling training.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and safety procedures, and keep accidents within acceptable limits.
Enforce security practices, including keeping designated doors locked and following guest-check and cash-handling procedures.
Implement national and local marketing promotions and maintain menus and promotional materials.
Complete required reports and paperwork accurately and promptly, and maintain personnel files with appropriate employment and legal documents.
Supervise the Assistant Manager, Crew Chief, and hourly restaurant employees, including hiring, training, work assignment, performance appraisal, rewards, discipline, and problem resolution.
Perform other duties as assigned.