General Manager Jobs

About The Position

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent communication skills.
• Strong interpersonal skills and conflict-resolution abilities.
• Strong planning and organization skills.
• Dedication to exceptional guest service.
• Excellent computer skills and basic personal computer literacy.
• Strong analytical and problem-solving skills.
• Exceptional team-building capability.
• Basic business math and accounting skills.
• Ability to manage multiple projects.
• Ability to serve as a role model for employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• Ability to stand for an entire shift and walk for long periods without rest or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to bend and stoop.
• Ability to taste and smell.
• Ability to communicate verbally with others.
• Close, distance, color, and peripheral vision; depth perception; and ability to adjust focus.
• Ability to access all areas of the restaurant, including selling floors, stock areas, and register areas.

Nice To Haves

• A minimum of 4–6 years of experience in a family, fast-food, or casual dining restaurant is strongly preferred.
• College and/or culinary schooling is preferred.

Responsibilities

• Manage daily restaurant operations and staff, implementing company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, assign, and direct employees; evaluate performance and administer rewards, discipline, and terminations in accordance with company policy and applicable law.
• Lead, train, and develop direct reports and the broader team; coach and mentor employees to support their success and guest satisfaction.
• Shape the restaurant’s culture and promote high employee engagement and professional, friendly, hospitable conduct.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to managers and staff.
• Assist team members with job duties as needed.
• Champion sales-building activities and suggestive selling; maximize table turnover, sales per guest, and sales per hour.
• Meet and greet guests, investigate and resolve food-quality and service issues, and work to satisfy guests.
• Maintain efficient operations, cost controls, and profitability.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work behaviors.
• Monitor daily activities to maintain food-quality and cleanliness standards.
• Manage day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and appropriate corrective actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion-control standards and overseeing the weekly inventory process.
• Manage labor costs by optimizing weekly employee, manager, and supervisor schedules and monitoring daily schedules and sales performance using the company labor-scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation
• Health and welfare benefits
• 401(k) with company match
• Flexible scheduling
• Opportunity for development and career growth
• Early close and no late nights
• Work-life balance