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 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.
• For restaurants serving alcohol, meet applicable state-mandated age requirements for serving alcohol.

Nice To Haves

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

Responsibilities

• Manage daily restaurant operations and staff in accordance with company policies and applicable laws.
• Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees, including termination; and address complaints and resolve problems.
• 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 and 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, appropriate 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.
• Control day-to-day operations, including cash control and security procedures, inventory, food and labor management, financial report and schedule reviews, 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 controls and conducting 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.
• 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