Restaurant General Manager Designate

CyHawk Hospitality•Altoona, IA

12d•$60,000 - $70,000

About The Position

CyHawk Hospitality, Inc., a Perkins Restaurant franchisee, is hiring a General Manager Designate in Altoona. The role performs General Manager duties while reporting to the restaurant General Manager and adapting to the Perkins system, with the objective of moving into a full General Manager role. The position manages assigned restaurant operations and is responsible for achieving planned sales and profit levels through implementation and enforcement of company policies, procedures, programs, and performance standards. It aims to deliver an exceptional guest experience and provide a good working environment for staff. The position directly supervises unit management and indirectly supervises non-exempt employees during restaurant operating hours. It is accountable for restaurant administration and operations, guest satisfaction, employee development and training, food quality and safety, service and productivity standards, facility and equipment management, inventory, financial data and reporting, and attendance at scheduled regional meetings. Under certain circumstances, the role may perform or assist with functions across restaurant positions. The position reports directly to the General Manager. It involves extensive contact with store personnel and home-office departments, as well as guests, distributors, repair technicians, salespersons, community organizations, and schools. The typical workweek is 50 hours, and weekends are required. Compensation is $60,000–$70,000 per year, depending on experience, plus a performance-based bonus.

Requirements

At least 5 years of full-service restaurant management experience.
Ability to work weekends.
Typical workweek of 50 hours.
Demonstrates sound judgment, follow-through, timely decision-making, and the ability to anticipate and address problems.
Demonstrates working knowledge of food, liquor, beer, and wine.
Leads by example, maintains a guest-first focus, and sets, shares, monitors, and tracks team goals.

Responsibilities

Manage the operations of the assigned restaurant and work toward planned sales and profit levels.
Implement, manage, and enforce company policies, procedures, programs, and performance standards.
Provide an exceptional guest experience and a quality working environment for staff.
Directly supervise unit management and indirectly supervise non-exempt employees during restaurant operating hours.
Oversee restaurant administration and operations to ensure employee duties are carried out and guest satisfaction is maximized.
Plan and analyze manpower needs and ensure employee and management development and training.
Ensure menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to procedures and standards.
Ensure productivity and service standards are met with a sufficient number of well-trained, productive employees.
Manage the facility and equipment, including preventive maintenance, energy conservation, repairs, security, and compliance with safety and sanitation requirements.
Maintain food and non-food inventory levels according to company guidelines through proper ordering, efficient usage, and yield application.
Anticipate, identify, and correct operational system breakdowns to achieve guest satisfaction.
Maintain accurate financial data covering payroll, cash and receipts, productivity, food costs, fund security, and operating expenses; prepare and review financial reports.
Attend scheduled regional meetings and make presentations as requested.
Perform or assist with functions of any restaurant position when required.