The General Manager will be responsible for the overall restaurant operations execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include a focus on employee selection, retention, continuous operational improvement and a strong commitment to hospitality and guest satisfaction

• Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved
• Directs restaurant operations with responsibility for guest service, brand standards execution and employee training
• Achieves controllable profit and cash flow goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result
• Ensures timely implementation, training and ongoing execution of all corporate initiatives and marketing promotions
• Develops Restaurant Managers and hourly employees through corporate training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed
• Ensures all equipment and facilities are in compliance with brand standards and all government regulations and takes corrective action when required
• Attracts, hires, on boards and retains the best hourly talent to meet staffing requirements and guest service standards
• Proactively handles employee relations issues and deviations from brand standards; involves the DM and Human Resources
• Manager as appropriate to resolve issues
• Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts
• Monitors that proper security procedures are in place to protect employees, guests and company assets
• Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms
• Works to create and maintain an enjoyable and respectful environment for our guests and employees
• Maintains compliance with all employer’s employment policies and brand standards to include all state, local and federal regulations
• Follows management cash handling, inventory and other operational procedures as outlined by the employer

Essential Functions for job:

• Must be able to lift a tray weighing up to 25 lbs
• Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers
• Must be able to bend, stoop, reach, lift and grasp
• Must be able to hear well in a loud environment to respond to employee and guest needs
• Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
• Must be able to operate point-of-sale system and differentiate between monetary denominations
• Must be able to work with all Brand menu products
• Must be able to work with potentially hazardous chemicals
• Must have sufficient mobility to move and operate in confined work area
• Must be able to work inside and outside the restaurant
• Must be able to observe staff and all aspects of restaurant operations
• Must be able to stand and walk during an 8 to 10 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business
• Must be able to tolerate extreme temperature changes in kitchen and freezer area

Job Type: Full-time

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Fast casual restaurant

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant management: 1 year (Preferred)
• Leading teams: 1 year (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: One location

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