General Manager

McAlister's Deli Franchise•Champaign, IL

22d•$50,000 - $65,000

About The Position

The General Manager directs and controls restaurant operations to provide a positive guest experience and achieve company profitability. The role is responsible for attaining sales and profit objectives and maintaining high standards of food quality, service, cleanliness, safety, and sanitation by directing and supervising Assistant Managers and Team Members. This position is at a franchised McAlister’s Deli location. The General Manager promotes team morale, motivation, and respectful relationships; ensures new and ongoing employee training; addresses team member concerns; and supports an open-door policy. The role also builds positive guest relationships, responds promptly and professionally to complaints, maintains relationships with local authorities, and implements advertising and promotional campaigns. The General Manager reviews financial information and budgets, takes corrective action when needed, analyzes information using a computer, and is responsible for the restaurant’s financial results. The position manages labor through proactive scheduling and response to business trends, controls restaurant assets and inventory, and ensures compliance with cash-control procedures. It also oversees cleaning and equipment maintenance, arranges repairs and services as directed by a supervisor, and maintains the restaurant’s interior and exterior according to company and brand standards. The General Manager follows company policies and procedures and the brand’s Operations Manual, completes duties on time, develops professional goals, maintains a professional appearance, and supports company programs and decisions.

Requirements

Professional oral and written communication skills.
Organization and time-management skills.
Ability to work well under pressure and solve problems effectively.
Ability to take and give direction.
Flexibility as business needs dictate.
Ability to work effectively 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 deliver a positive guest experience and achieve company profitability.
Attain sales and profit objectives and maintain standards for food quality, service, cleanliness, safety, and sanitation.
Direct and supervise Assistant Managers and Team Members.
Promote morale and motivation, build respectful relationships, ensure employee training, address team member concerns, and support an open-door policy.
Build guest relationships and respond professionally and promptly to guest complaints or concerns.
Maintain positive relationships with local authorities and seek assistance with regulatory and governance issues.
Implement advertising and promotional campaigns.
Review financial information and monitor the budget; take action to correct budget deviations.
Use a computer to review and analyze information and manage the restaurant’s financial results.
Manage labor results through proactive scheduling and responding to business trends.
Maintain and control restaurant assets; monitor inventory for waste and theft and ensure appropriate inventory levels.
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 the brand’s Operations Manual.
Complete assignments and duties on time, develop professional growth goals, maintain a professional appearance, and support company programs and decisions.