General Manager

Little Caesars•Bryan, TX

About The Position

The General Manager (GM) is responsible and accountable for all restaurant activities and day-to-day operations, including maintaining high 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 role is managerially responsible for Assistant Managers, Shift Leads, and Team Members, and reports to the Coach. The GM oversees restaurant operations, staffing and development, and financial performance. Responsibilities include delivering the restaurant’s culture, service model, and values; protecting the brand; ensuring guest satisfaction, safety, facilities, cash handling, speed of service, cleanliness, and sanitation; recruiting, staffing, training, and developing employees; and managing sales, costs, inventory, scheduling, labor, and community engagement. The position involves employee-management duties carried out in accordance with organizational policies and applicable laws, with input, support, and approval from the Coach or Upper Management. The work is primarily indoors in a fast-paced, sometimes hectic environment, with occasional outdoor events and variable weather. The role may involve hot, cold, or hazardous equipment, moderate-to-loud noise, and evening, weekend, or holiday work.

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 food costs, labor costs, and expenses to meet financial goals.
Strong organizational skills.
Ability to establish and maintain open, collaborative relationships with employees.
Strong leadership skills, including role-modeling teamwork, attention to detail, quality control, and effective interactions with members, guests, and team members.
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 Word and Excel and general computer functions.
Thorough knowledge of catering, food preparation, planning, and presentation, and ability to perform analytical work such as reviewing P&L reports and past sales records.
Regular ability to stoop, kneel, crouch, talk, and hear; frequent ability to stand, walk, sit, handle or feel objects, and reach with hands and arms; occasional ability to climb or balance.
Frequently lift and/or move up to 50 pounds.
Ability to withstand temperature changes, occasional smoke, steam, and heat, and work in a confined area.
Hearing, visual, and sensory abilities to observe and detect emergencies and distinguish product taste, texture, temperature, presentation, and preparation.

Nice To Haves

College degree preferable.

Responsibilities

Oversee day-to-day restaurant operations and maintain service standards.
Deliver the restaurant’s culture, service model, and core values, and protect the brand.
Own guest satisfaction and the KPI scorecard.
Oversee restaurant human resources, safety and security, facilities, cash handling, urgency, speed of service, organization, cleanliness, and sanitation.
Recruit new team members in accordance with recruitment guidelines and in association with the Coach.
Staff, train, and develop restaurant managers and hourly employees through orientations, training sessions, team meetings, and performance expectations.
Write and implement management development and performance plans.
Provide team direction and development, own restaurant communications, and conduct feedback and quarterly check-ins.
Monitor employee performance, document situations that may require disciplinary or corrective action, and maintain employee-file paperwork.
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; take corrective action or suggest alternatives when appropriate.
Create a positive working environment and maintain cooperative relationships that support morale, productivity, and efficiency.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints; and resolve problems, with input, support, and approval from the Coach or Upper Management.
Perform position responsibilities and objectives in a timely and effective manner in accordance with company policies and procedures.