Management - General Manager

Romulus Restaurant Group•Chicago, IL

About The Position

The General Manager directs the operation of an assigned IHOP unit. The role oversees restaurant operations, financial and marketing objectives, guest service, human resources, food quality and safety, inventory, equipment, facilities, security, and required reporting. The General Manager directly supervises the Assistant Manager, Crew Chief, and restaurant hourly employees, and is responsible for the overall direction, coordination, and evaluation of the unit. Supervisory duties include 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 to groups of guests.
Ability to communicate effectively with employees.
Ability to perform basic arithmetic and compute rates, ratios, and percentages, and interpret bar graphs.
Ability to apply common-sense understanding to written, oral, or diagrammed instructions and solve problems involving several concrete variables in standardized situations.
Valid driver's license required to drive a car on Company business.
Certification through assigned IHOP training courses.
Ability to meet the physical demands of the job, including standing, walking, sitting, frequent handling and reaching, stooping, kneeling, crouching or crawling, talking or hearing, tasting or smelling, regularly lifting or moving up to 10 pounds, and occasionally lifting or moving up to 100 pounds; close and distance vision are required.
Ability to work in an environment with occasional fumes or airborne particles, frequent proximity to moving mechanical parts and caustic chemicals, and occasional wet or humid conditions, extreme temperatures, electrical-shock risk, and radiation risk.

Responsibilities

Build and maintain professional working relationships with IHOP employees and guests.
Implement Craft Training for hourly restaurant employees to improve operations and the guest experience.
Execute the unit's annual financial, local marketing, guest-service, and human-resource objectives, strategies, and tactics under the current SOP and operations plan.
Manage the restaurant floor, maintain regular guest contact, address complaints professionally and promptly, and use and act on approved comment cards.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; manage turnover, compensation, appraisals, merit increases where applicable, performance documentation, workplace policies, and appearance and uniform standards.
Ensure food complies with SOP requirements for specifications, recipes, plating, garnishes, presentation, serving temperature, and ticket times.
Maintain adequate supplies, establish and follow inventory pars, order food promptly, minimize inventory, and prevent out-of-stock items.
Maintain equipment, appliances, building structure, premises, smallwares, glassware, china, and the restaurant's interior and exterior appearance.
Ensure sanitation practices, food storage, labeling, dating, rotation, temperature control, deep-cleaning schedules, hygiene, and food-handling practices meet regulations and SOP.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and information on safety tools and procedures; keep accidents within acceptable limits.
Follow security procedures, keep designated doors locked, control guest checks, and follow register and cash-handling procedures.
Implement national and local marketing promotions and maintain appropriate promotional materials and menus.
Complete reports and paperwork accurately and promptly, and maintain personnel files with appropriate employment and legal documents.
Perform other duties as assigned.
Directly supervise the Assistant Manager, Crew Chief, and hourly employees; interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and resolve complaints and problems.