General Manager

Delight Restaurant Group•Holly Springs, NC

12d

About The Position

The General Manager manages the operations and staff of a restaurant, including executing Company policies, procedures, programs, and systems. The role ensures restaurant objectives are achieved while following Company guidelines and ethical business practices. The General Manager provides leadership, direction, training, and development to subordinate managers and crew, and creates and maintains a “Delight Every Customer” environment. The position develops employees and managers, supports recruitment and retention, ensures appropriate staffing, and conducts performance feedback and appraisals. In coordination with the District Manager and HR, the General Manager establishes restaurant priorities, addresses performance issues, and develops and implements plans to improve operations. The General Manager oversees food safety, quality, service, cleanliness, customer courtesy, and compliance with health and sanitation regulations. The role also protects the Wendy’s brand and company assets, monitors restaurant performance, and coaches or retrains managers as needed. The position works to achieve sales and profit goals against budget and prior year, participates in marketing programs, manages new product rollouts, and controls food, labor, paper, and other controllable expenses. Other job-related duties may be assigned or required.

Requirements

High school diploma or GED.
Must be 18 years old or older.
Minimum of 3 years of line operations experience in the restaurant industry, or an equivalent combination of education and experience.
Ability to learn and apply Company standard operating procedures and HR policies and procedures.
Ability to analyze profit and loss and implement corrective measures.
Demonstrated experience in supervisory practices.
Demonstrated experience interviewing and identifying high-performing candidates.
Knowledge of applicable federal, state, and local employment laws.
Ability to execute training and development practices.
Ability to satisfactorily complete recommended training programs, such as Serve Safe and Phase Training.
Ability to achieve Serve Safe Certification.
Ability to report to work promptly and regularly, take direction, work well with others, react productively to change, and handle other assigned tasks.
Ability to stand for long periods without a break; walk; bend and kneel; reach and grab; see and hear; talk; smell and taste; and lift up to 30 pounds.
Ability to work in hot and cold environments, loud environments, and a fast-paced environment while accomplishing multiple tasks within established timelines.
Ability to wear a headset to take orders.
Ability to travel to other locations as necessary.
Ability to concentrate and perform duties accurately.

Responsibilities

Develop subordinate employees and managers to maximize their contributions and future promotion opportunities.
Execute established training and development systems and practices.
Ensure execution of restaurant Human Resource programs, including recruitment, development, recognition, and retention.
Ensure appropriate staffing levels and conduct timely performance feedback and appraisals for management and crew.
Work with HR and the District Manager to ensure timely and appropriate resolution of issues.
Ensure compliance with Company policies and procedures and establish restaurant priorities with the District Manager.
Evaluate restaurant performance, incorporate inspection feedback, and implement action plans to improve restaurant ratings.
Conduct regular managers’ meetings to communicate and reinforce priorities.
Train, monitor, and reinforce food safety procedures for management and crew.
Ensure food safety procedures comply with Company policies and health and sanitation regulations, and initiate corrective actions as appropriate.
Improve Quality, Service, and Cleanliness standards across all day parts and monitor food product quality.
Ensure the restaurant meets Operations Evaluation and Customer Courtesy standards; implement corrective actions as needed.
Protect the Wendy’s brand and company assets by ensuring restaurant compliance with Company policies and procedures.
Evaluate restaurant performance using Company inspection forms and coach or retrain managers as required.
Maximize restaurant sales against budget and prior year, participate in marketing programs, and implement plans to address unfavorable trends and enhance sales.
Manage restaurant requirements for new product rollouts and procedures.
Maximize profit against budget and prior year by managing food, labor, paper, and other controllable expenses.
Implement plans to address unfavorable profit trends and improve profitability.
Perform other job-related duties as assigned or required.