Restaurant General Manager

Dan Esmond•Great Bend, KS

6d•Onsite

About The Position

At The Page An American Bisto, employees are part of an extended family, including Perkins Restaurants and the families they serve. The role is responsible for making special days memorable and everyday meals extraordinary. The company has experienced years of success through ensuring 100% guest satisfaction on every visit. This is an opportunity to work and grow with a company that has a proven track record of success, an unmatched commitment to its employees, and offers the best in the industry. The company respects employees for their talent, creativity, and individual differences, and brings their greatest individual strengths to achieve success as a team. Career growth is also a focus for the company. SUMMARY OF POSITION: Manages the operations of the assigned restaurant, responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. Delivers an exceptional guest experience and provides a great working environment for the staff. REPORTING RELATIONSHIPS: Reports directly to the Director of Operations. Internal contacts include all levels of store personnel and all home office departments. External contacts include guests, distributors, repair technicians, salespersons, and community organizations and schools.

Requirements

Demonstrates principles actions, uses sound judgment and follow through on commitments.
Anticipates problems and issues and makes timely and sound decisions.
Demonstrates a passion and working knowledge of food, liquor, beer and wine.
Leads by example and maintains a guest first focus.
Sets and shares goals with team, monitors and tracks progress of goals.
Directly and honestly addresses issues and resolves conflicts and seeks opportunities for improvement.
Clarifies roles, responsibilities, priorities and expectations.
Extensive standing and walking for up to 8 hours
Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
Must be able to communicate clearly
Exposure to heat, steam, smoke, cold
Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet.
Must have high level of mobility/flexibility in space provided
Must have time management skills
Must be able to read, write and perform addition/subtraction calculations
Must be able to control and utilize fingers to write, slice chop and operate equipment.
Must be able to fit through openings 30” wide
Must be able to work irregular hours under heavy pressure/stress during busy times
Bending, reaching, walking
Carrying trays of food products weighing about 50 pounds for distances up to 30 feet
Lifting up to 50 pounds
Exposure to dish and cleaning chemicals
High school diploma; some college or degree preferred.
1 - 2 years General Manager experience preferred

Nice To Haves

some college or degree preferred

Responsibilities

Manages the operations of assigned restaurant; responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards.
Delivers an exceptional guest experience and provide a great working environment for the staff.
Directly supervises all unit management, INDIRECTLY SUPERVISES non-exempt employees during the hours of restaurant operation; directly accountable for all administration and operations, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
Responsible for achieving plan profit levels while ensuring maximum guest satisfaction.
Plans and analyzes unit's manpower, ensuring sufficient development and training of all employees, including management.
Required, under certain circumstances, to perform/assist all functions for all positions in the restaurant.
Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe and sanitary manner according to all established procedures, performance standards, and specifications.
Ensures the unit's compliance to productivity and service standards with a sufficient number of well-trained and productive employees.
Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements.
Ensures that inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application.
Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction.
Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports.
Attends scheduled regional meetings; makes presentations as requested.