Restaurant General Manager

Potbelly•Shoreline, WA

8d•Onsite

About The Position

The General Manager is the leader of a Potbelly shop and is responsible for inspiring and developing the team, delivering high-quality products and exceptional customer service, growing sales, and controlling costs. The role oversees the shop’s people, customer experience, sales, and profitability while following Potbelly operating policies and procedures. The GM is expected to spend 80–90% of their time on the shop floor in the Front of the House and to be available to work a minimum of 45 hours per week. The position is full-time, nonexempt, based in the shop, and reports to the District Manager. Travel is rarely required. The physical requirements include standing and walking for 9–10 hours per day, frequent mobility, lifting up to 10 pounds frequently and up to 50 pounds occasionally, and working indoors and outdoors in warm or cool environments. The role may involve higher noise levels and exposure to common food allergens. The employer is a Potbelly franchisee. If hired, the franchisee is the employee’s employer and independently sets employment terms, including wages and benefits. The posting describes associates earning $27 to $30 plus tips, based on skills and qualifications. Eligible salaried and hourly employees may receive medical, dental, and vision benefits, as well as group life insurance.

Requirements

At least 2 years of experience as a General Manager in a restaurant or retail environment with P&L responsibility.
High school degree.
Open availability.
Ability to work a minimum of 45 hours per week.
Ability to comprehend and communicate in English verbally and in writing to perform job responsibilities.
Ability to pass the required food safety certification course; certification requirements vary by state. Managers who do not pass after two attempts are not qualified to continue in a management capacity.
Financial literacy and ability to understand financial reports, set budgets, and maintain food and beverage costs.
Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant.
Ability to select, develop, inspire, and manage strong teams; delegate, follow up, and hold team members accountable.
Strong communication, interpersonal, customer service, time-management, organization, prioritization, and multitasking skills.
Ability to create and execute effective plans to build the business.
Microsoft Office skills.
Ability to stand and walk for 9–10 hours per day and maintain frequent mobility for periods of up to five hours.
Ability to lift up to 10 pounds frequently and up to 50 pounds occasionally.
Ability to reach, feel, bend, stoop, carry, finely manipulate, and key in data.
Ability to work in warm and cool environments, indoors and outdoors, and tolerate elevated noise and potential exposure to food allergens.

Nice To Haves

Experience in the restaurant industry.
Bachelor’s degree.
Ideally lives in the neighborhood and is involved in the community.

Responsibilities

Select and hire employees who represent Potbelly values.
Train, develop, assess, and coach employees; create development plans and help grow future leaders.
Create and implement plans to reduce turnover, delegate tasks, follow up, and hold the team accountable.
Communicate goals, recognize positive contributions, and provide timely performance appraisals.
Educate employees on and enforce personnel policies, labor laws, and security and safety procedures.
Administer in-shop employee benefits and payroll procedures.
Handle customer complaints and issues, measure customer satisfaction, and improve customer satisfaction and loyalty.
Maintain a clean, inviting shop and ensure cleanliness, maintenance, and security standards are met.
Ensure product quality, food safety, and sanitation standards are met and provide fast, friendly, accurate service.
Improve customer feedback program scores.
Increase comparable sales, deliver budgeted sales, create a marketing plan, and lead local shop marketing.
Build relationships with the local community and participate in neighborhood, school, business, social, and nonprofit activities.
Create and execute plans to continuously improve the shop’s business.
Control cost of goods, variances, inventory, and labor costs through appropriate staffing and scheduling.
Ensure cash handling and deposit procedures are followed, and maintain appropriate inventory and ordering systems.
Understand financial reports and work to increase profitability and flow-through.
Work primarily on the shop floor in the Front of the House.