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 model appropriate employee appearance and presentation.
• Availability to work a variety of shifts and weekends.
• Ability to meet the physical demands of the role, including standing for an entire shift, walking for long periods, lifting or transferring up to 50 pounds, bending and stooping, and accessing all restaurant areas.

Nice To Haves

• A minimum of 4–6 years of prior 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, executing Company policies, procedures, programs, and systems.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance and administer rewards or discipline, including termination.
• Shape restaurant culture and support a high level of employee engagement.
• Coach and mentor team members to support job success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team.
• Cascade corporate programs and initiatives to management and staff.
• 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 or 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 maintain food quality and cleanliness standards.
• Manage cash control and security procedures, inventory, food and labor, financial reports, schedules, and appropriate follow-up actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and overseeing the weekly inventory process.
• Manage labor costs by optimizing weekly schedules and monitoring daily schedules and sales performance using the Company’s labor scheduling tool.
• Ensure proper use of restaurant equipment and maintain the facility and Company assets.

Benefits

• Competitive compensation, with pay up to $70,000 per year depending on experience and geographic location/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.
• Great work/life balance.