Management - General Manager

Romulus Restaurant Group•Sapulpa, OK

13d

About The Position

The General Manager directs the operation of an assigned IHOP restaurant unit. The role oversees restaurant operations, guest service, financial and marketing objectives, human resources, food quality and safety, inventory, equipment and premises, security, and required reporting. The General Manager directly supervises the Assistant Manager, Crew Chief, and hourly restaurant employees, and is responsible for the overall direction, coordination, and evaluation of the unit.

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, interpret safety rules and operating documents, write routine reports and correspondence, and communicate effectively with guests and employees.
Ability to perform basic arithmetic and calculate rates, ratios, and percentages, and to draw and interpret bar graphs.
Ability to apply common-sense reasoning to written, oral, or diagrammed instructions and solve 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 hourly employees to improve unit operations and the guest experience.
Execute financial, local marketing, guest service, and human resource objectives and strategies for the assigned unit.
Manage the restaurant floor, maintain regular guest contact, and handle complaints professionally and promptly.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; administer compensation plans, performance appraisals, and merit increases; document performance issues; enforce policies on harassment, discrimination, and diversity; and maintain appearance and uniform standards.
Ensure food meets standards for specifications, recipes, presentation, garnishes, temperature, and ticket times.
Maintain adequate supplies, set and adhere to inventory pars, order food promptly, and minimize inventory without out-of-stock items.
Maintain equipment, the building, premises, smallwares, glassware, china, and the restaurant's interior and exterior appearance.
Ensure sanitation, food storage, labeling, dating, rotation, temperature control, deep cleaning, personal hygiene, and food-handling practices meet requirements.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and safety-tool and procedure information.
Enforce security practices, secure designated doors, control guest checks, and follow cash-handling procedures.
Implement national and local marketing promotions and maintain promotional materials and menus.
Complete required reports and paperwork accurately and on time, and maintain personnel files with appropriate employment and legal documents.
Interview, hire, train, assign, direct, and evaluate employees; reward and discipline employees; and address complaints and resolve problems.
Perform other duties as assigned.