Restaurant General Manager

CyHawk Hospitality•Sioux Falls, SD

4d•$60,000•Onsite

About The Position

CyHawk Hospitality, Inc., a franchisee of Perkins Restaurant, is seeking a General Manager Designate for the Sioux Falls market. This role involves performing General Manager duties under the guidance of the current restaurant GM, with the goal of transitioning into a full General Manager position. The position requires a typical 50-hour workweek, including weekends. The company, CyHawk, has grown significantly since opening its first Perkins in 2007 and now owns 21 restaurants. The General Manager is responsible for managing the operations of the assigned restaurant, achieving sales and profit targets, implementing company policies, and ensuring an exceptional guest experience and a positive working environment for staff. The role involves extensive internal and external contacts, including store personnel, home office departments, guests, distributors, and community organizations.

Requirements

At least 5 years of full-service restaurant management experience is required.
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.

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.
Receives direction and training from Regional Manager as to the specific procedures and assignments.