General Manager Jobs

About The Position

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role is required.
• Excellent 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.
• Available to work a variety of shifts and weekends.
• For restaurants serving alcohol, meet the applicable state-mandated age requirements for managers who serve 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 and/or culinary schooling preferred.

Responsibilities

• Manage daily restaurant operations and staff, including execution of Company policies, procedures, programs, and systems.
• Provide leadership, direction, training, and development to direct reports.
• Recruit, interview, hire, train, assign, and direct employees; 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 job success and guest satisfaction.
• Model professional behavior and create a warm, friendly, hospitable atmosphere.
• Communicate sales performance and anticipated variances to the restaurant management team, and cascade corporate programs and initiatives to management and staff.
• Occasionally assist team members with their 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 food quality or service issues, and resolve them 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 ensure food quality and cleanliness standards.
• Control day-to-day operations, including cash control and security, inventory, food and labor management, financial report and schedule review, and corrective actions.
• Manage profit and loss, including food costs, labor costs, carryout costs, and other controllable expenses.
• Control food costs by following recipes and portion standards and completing the weekly inventory process.
• Manage labor costs by optimizing 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.
• 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 closing and no late nights
• Work-life balance