General Manager Jobs

About The Position

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Strong communication and interpersonal skills, including conflict resolution abilities.
• Strong planning and organization skills.
• Dedication to providing 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, use hands to handle objects, tools, or controls, bend, and stoop.
• Ability to taste and smell and to communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and adjust focus.
• Ability to access all restaurant areas, 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 preferred.

Responsibilities

• Manage daily restaurant operations and staff while executing company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, plan work for, direct, and evaluate employees; reward and discipline employees, including termination when appropriate.
• Provide leadership, direction, training, and development to direct reports.
• Shape the restaurant’s culture and promote high employee engagement.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and create a warm, friendly, and hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team.
• Cascade corporate programs and initiatives to the management team and staff.
• Occasionally assist team members with category job duties as needed.
• Lead 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 profit management.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; enforce safe work behaviors.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial reports, schedules, and corrective actions.
• Manage the restaurant’s profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion controls and managing the weekly inventory process.
• Manage labor costs by optimizing weekly employee and management schedules and monitoring daily schedules and sales performance using the company labor scheduling tool.
• Ensure proper use of restaurant equipment.
• Maintain the restaurant facility and company assets.
• Perform other duties as assigned.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience, geographic location, and local market demand.
• 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.