General Manager

Little Caesars•Brenham, TX

21d

About The Position

The General Manager is accountable for all restaurant activities and day-to-day operations, including maintaining service standards, leading and developing the restaurant team, upholding policies and procedures, and achieving financial results. The GM ensures employees perform their responsibilities and meet expectations. The position reports to the Coach and is managerially responsible for Assistant Managers, Shift Leads, and Team Members. The GM oversees restaurant operations, staffing and development, and financial performance. This includes protecting the brand and delivering its culture, service model, and core values; managing guest satisfaction, HR, safety, security, facilities, cash handling, service speed, organization, cleanliness, and sanitation; and recruiting, training, coaching, evaluating, and supporting employees. With input, support, and approval from the Coach or Upper Management, the GM interviews, hires, trains, assigns, and directs work, appraises performance, recognizes and disciplines employees, and addresses complaints and problems. The role is accountable for store-level profit, sales, local store marketing and community engagement, inventory and ordering, scheduling, and labor management. The GM communicates significant issues and positive events promptly to the Coach or Corporate, takes corrective action or suggests alternatives, and helps foster a positive, cooperative working environment. Work is primarily indoors in a fast-paced restaurant setting, with occasional outdoor events and potentially variable weather. Evening, weekend, and holiday work may be required.

Requirements

Must be at least 18 years old.
High school diploma or equivalent required.
Two to four years of supervisory experience in food service required.
Skills to manage and control food costs, labor costs, and expenses to meet financial goals.
Strong organizational and leadership skills.
Ability to establish and maintain collaborative working relationships and promote teamwork.
Experience supervising and training staff, including safety training.
Ability to prioritize and organize work assignments and delegate work.
Strong oral and written communication skills.
Ability to identify and solve problems and work effectively with limited supervision.
Knowledge of Microsoft Word and Excel and general computer functions.
Thorough knowledge of catering, food preparation, planning, and presentation, including ability to analyze P&L reports and past sales records.
Ability to meet the physical demands of the role, including frequently lifting or moving up to 50 pounds.
Ability to work around temperature changes, occasional smoke, steam, heat, and confined spaces.
Must have hearing, visual, and sensory abilities to detect emergencies and assess food product, taste, texture, temperature, presentation, and preparation.

Nice To Haves

College degree preferred.

Responsibilities

Oversee all day-to-day restaurant operations and maintain the highest service standards.
Deliver the restaurant’s culture, service model, and core values while protecting the brand.
Own guest satisfaction and the restaurant KPI scorecard.
Oversee restaurant HR, safety, security, facilities, cash handling, urgency, speed of service, organization, cleanliness, and sanitation.
Recruit team members as needed within recruitment guidelines and in association with the Coach.
Staff, train, and develop managers and hourly employees through orientations, training sessions, team meetings, and performance expectations.
Write and implement management development and performance plans.
Direct restaurant communication, provide team direction and development, and conduct feedback and quarterly check-ins.
Monitor team member performance, document situations requiring or potentially leading to corrective or disciplinary action, and maintain employee paperwork.
With input, support, and approval from the Coach or Upper Management, interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and address complaints and problems.
Manage store-level profit, drive restaurant sales, and oversee local store marketing and community engagement.
Manage inventory and ordering, scheduling, and labor.
Keep the Coach or Corporate promptly informed of significant issues and positive events, and take corrective action or suggest alternatives as appropriate.
Maintain a positive, cooperative working environment that supports employee morale, productivity, and efficiency.
Carry out responsibilities in accordance with organizational policies and applicable laws.