General Manager Jobs

About The Position

Requirements

• High school diploma or equivalent.
• Prior experience in a leadership role.
• Excellent communication, interpersonal, conflict-resolution, planning, and organizational skills.
• Dedication to exceptional guest service.
• Excellent computer skills and basic personal computer literacy.
• Strong analytical and problem-solving skills.
• Strong team-building capability.
• Basic business mathematics and accounting skills.
• Ability to manage multiple projects.
• Ability to serve as a role model in 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 resting or sitting.
• Ability to push, lift, carry, and transfer up to 50 pounds.
• Ability to reach, handle objects, tools, or controls, bend, and stoop; taste and smell; and communicate verbally.
• Ability to use close, distance, color, and peripheral vision, depth perception, and 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 preferred.

Responsibilities

• Manage restaurant operations and staff in accordance with company policies and applicable laws.
• Recruit, interview, hire, train, assign, and direct employees; appraise performance, reward and discipline employees, and address complaints and problems.
• Shape the restaurant’s culture and promote employee engagement.
• Coach and mentor team members to support their success and guest satisfaction.
• Model professional behavior and foster a warm, friendly, hospitable environment.
• Communicate sales performance and anticipated variances to the restaurant management team, and share corporate programs and initiatives with management and staff.
• 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.
• Greet guests and investigate and resolve food quality and service issues.
• Maintain efficient operations, cost controls, and profitability.
• Ensure compliance with OSHA requirements, local health and safety codes, and company safety and security policies; promote safe work behaviors.
• Monitor daily activities to ensure food quality and cleanliness standards.
• Manage day-to-day operations, including cash controls and security, inventory, food and labor, financial reports, schedules, and corrective actions.
• Manage profit and loss, including food, labor, carryout, and other controllable costs.
• Control food costs by following recipes and portion standards and completing weekly inventory.
• 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.
• 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.