GENERAL MANAGER

Arby's of NW Michigan•Houghton Lake, MI

13d•Onsite

About The Position

The General Manager is responsible for the overall operation and profitability of the restaurant while meeting the company's high standards of product and service. This role involves managing daily, weekly, and monthly sales information, adhering to reporting requirements, and overseeing product ordering, inventory control, and cost management. The General Manager also handles cash control, banking procedures, sales reporting, and projections. Key responsibilities include interviewing, hiring, training, disciplining, counseling, and terminating employees, as well as managing employee schedules to meet labor and staffing requirements, conducting performance reviews, and inputting payroll. Continuous training and coaching of employees are essential to maintain high operational standards, with effective delegation to support management. The role requires overseeing a staff of approximately 20-30 employees, leading by example, and maintaining restaurant cleanliness and equipment. Adherence to all state and local laws regarding health, employment, and safety is mandatory. Effective communication with the corporate office and area supervisor is crucial. The position requires the ability to multi-task and involves a schedule encompassing all shifts, including nights and weekends, along with other assignments and special projects.

Requirements

Prior food service management experience preferred.
Obtain and/or maintain ServSafe certification.

Responsibilities

Overall operation and profitability of the restaurant while meeting our company's high standard of product and service.
Daily, weekly, monthly sales information, and adhering to regular reporting requirements.
Product ordering, inventory counting and control, and overall cost control.
Cash control, proper banking procedures, completing sales reports, sales, product, and labor projections.
Interviewing, hiring, training, disciplining, counseling, and terminating employees.
Proper scheduling of employees, maintaining acceptable labor and staffing requirements, performance reviews, payroll input.
Continuous training and coaching of employees to maintain consistently high standards of operation, including working regularly with support management (Shift Leaders, Assistant Managers) to allow for effective delegation of management tasks.
Overseeing a staff of approximately 20 - 30 employees and leading by example.
Maintaining equipment and cleanliness throughout the restaurant. Arranging for repairs and maintenance.
Adhering to all state and local laws regarding health, employment, and safety.
Effective communication with the corporate office and area supervisor.
Ability to multi-task.
Schedule encompasses all shifts, including night and weekends. Handles other assignments and special projects as directed.