Restaurant General Manager

Potbelly•Issaquah, WA

3d•Onsite

About The Position

The General Manager leads a Potbelly shop, builds and inspires the team, and creates a positive experience for customers. The role oversees people, customer service, product quality, sales, and shop costs while following Potbelly operating policies and procedures. The GM is expected to understand the overall business, coach and develop employees, manage a fast-paced, high-volume restaurant, and spend 80–90% of their time on the shop floor in the Front of the House. The position is full-time, nonexempt, and based in a shop. Travel is rarely required. The role requires working at least 45 hours per week with open availability. The GM leads hiring, training, performance management, payroll and benefits procedures, customer satisfaction, local marketing, sales growth, inventory, scheduling, cash handling, and financial performance. The role also requires completing the applicable food safety certification course and passing its certification requirements.

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.
Must complete and pass the applicable food safety certification course; Illinois certification is through the Illinois Department of Public Health, and other states accept certification through ServSafe, the National Registry of Food Safety Professionals, or Prometric. Failure to pass after two attempts disqualifies the employee from continuing in a management capacity.
Financial literacy and ability to understand financial reports, set budgets, and maintain food and beverage costs.
Ability to lead, select, develop, inspire, and manage teams and grow other leaders.
Excellent written and verbal communication, active listening, interpersonal, and customer service skills.
Strong time-management, organization, prioritization, and multitasking skills.
Ability to delegate, follow up, and hold the team accountable.
Ability to create and execute plans to build the business and increase sales profitably.
Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant.
Ability to follow Potbelly expectations, guidelines, and operating procedures.
Microsoft Office skills.
Ability to stand and walk for 9–10 hours per day and exert frequent, well-paced 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 frequently.
Ability to work in warm and cool environments, indoors and outdoors, and tolerate higher noise levels from music and customer and employee traffic.
Ability to tolerate potential allergens including peanut products, egg, dairy, gluten, soy, seafood, and shellfish.

Nice To Haves

Restaurant industry experience.
Bachelor’s degree.
Living in the neighborhood and participating in community, school, local business, social, and not-for-profit activities.

Responsibilities

Select and hire employees who represent Potbelly values; train, develop, assess, and coach employees and create development plans.
Reduce turnover, delegate tasks, follow up, hold the team accountable, build team relationships, communicate goals, and recognize contributions.
Provide timely performance appraisals based on shop goals and objectives.
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 implement plans to improve satisfaction, loyalty, and customer feedback scores.
Maintain a clean, inviting, secure, and properly maintained shop that meets product quality, food safety, and sanitation standards.
Ensure fast, friendly, and accurate customer service.
Increase comparable sales, achieve budgeted sales, create a marketing plan, and lead local shop marketing.
Build relationships and involvement with the local community, schools, businesses, social activities, and not-for-profit activities.
Create and execute a shop plan to continuously improve the business.
Control cost of goods, variances, inventory, and labor costs; staff and schedule appropriately.
Ensure proper cash handling and deposit procedures, inventory systems, and ordering systems.
Understand financial reports and use financial literacy to improve business profitability and flow-through.
Follow Potbelly operating policies and procedures and complete the required food safety certification course.
Spend 80–90% of work time on the shop floor in the Front of the House.