Management - General Manager

Romulus Restaurant Group•Westerville, OH

17d

About The Position

The General Manager directs the operation of an assigned IHOP unit. The role manages restaurant operations, guest service, financial and marketing objectives, employee recruitment and development, food quality, inventory, facilities, sanitation, safety, security, and required reporting. The General Manager also directly supervises the Assistant Manager, Crew Chief, and hourly restaurant employees, with responsibility for the unit’s overall direction, coordination, and evaluation. The position requires a high school diploma or GED and two to four years of related experience and/or training, or an equivalent combination. A valid driver’s license is necessary for driving on Company business, and certification through assigned IHOP training courses is required. The role involves regular standing, walking, and sitting; frequent handling, reaching, bending, kneeling, crouching, crawling, talking, hearing, tasting, and smelling; and lifting up to 10 pounds regularly and up to 100 pounds occasionally. The work environment may include airborne particles, moving mechanical parts, caustic chemicals, wet or humid conditions, extreme temperatures, and electrical or radiation hazards.

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 calculate rates, ratios, and percentages, and to draw 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 for driving a car on Company business.
Certification through assigned IHOP training courses.
Ability to meet the physical demands of the role, including standing, walking, sitting, frequent use of hands and arms, bending and kneeling movements, and lifting up to 100 pounds occasionally.
Ability to work in the described restaurant environment, including exposure to moving mechanical parts, caustic chemicals, and occasional airborne particles and other listed conditions.

Responsibilities

Develop and maintain professional working relationships with IHOP employees and guests.
Implement the Craft Training program for hourly restaurant employees.
Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics for the assigned unit.
Manage the restaurant floor and maintain regular contact with guests; handle complaints professionally and promptly and ensure comment cards are used and addressed.
Comply with applicable federal, state, and local regulations.
Recruit, train, coach, and retain employees; manage turnover, compensation, performance appraisals, merit increases, performance documentation, workplace policies, and appearance and uniform standards.
Ensure food complies with SOP specifications, recipes, plating, and garnishing standards, and is served at appropriate temperatures and within standard ticket times.
Maintain adequate supply levels, establish and follow par levels, order food promptly, and minimize inventory without stockouts.
Maintain equipment, building structure, premises, smallwares, glassware, china, and the restaurant’s interior and exterior appearance.
Ensure sanitation practices, food storage and temperature controls, deep cleaning schedules, and employee hygiene and food-handling training meet standards.
Develop and maintain a restaurant safety program, including a safety committee, meetings, and information on safety tools and procedures; keep accidents within acceptable limits.
Ensure security practices, including keeping specified doors locked and controlling guest checks and register and cash handling.
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.
Perform other duties as assigned.
Supervise the Assistant Manager, Crew Chief, and hourly restaurant employees; interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and resolve complaints and problems.